A version of clarified butter and one of the most common types of cooking fat used in India. In the U.S., it is prepared differently than clarified butter, simmered much more slowly so that the milk solids settle to the bottom of the pan. It continues to simmer until most of the excess moisture is removed from the butter and the milk solids begin to brown, providing a nutty flavor. Ghee has a very high smoke point, which makes it very useful for pan-frying, and it also has a long shelf life.
Ghee can be made by melting 1 pound of butter on low heat in a small pan. As the white butter solids foam and then brown into a golden tan color, skim off and dispose of the solids that float to the surface. Pour the remaining contents into a cloth-lined sieve or paper towel to clarify the solution, removing any existing solids. The clear solution remaining should then be stored and refrigerated in an air-tight container.
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