Ghee is made by cooking butter until the oil separates from the milk solids and the moisture is evaporated. The remaining product is "clarified" and has an extensive shelf life without the need for refrigeration. Ghee is revered in India and is often used as a carrier for herbs. This makes it into medicated ghee. It is also used topically. Being an oil, it easily penetrates and rejuvenates lipid membranes in the body, improving their viscosity and resistance to infection.