Ghee

Ghee

What it is

Butter simmered until the water boils off and the milk solids brown at the bottom, then strained — which removes everything that would spoil. In a climate without refrigeration it keeps for a year, and Vedic texts treat it as sacred.

In the kitchen

Let the solids brown, do not just melt the butter. That browning is the difference between ghee and clarified butter.

Goes with

Cumin Turmeric Cardamom Garlic Ginger Rice Curry leaf Chili pepper

Same species

Clarified butter Laminating butter (dry butter, 84%) Niter kibbeh Raw-milk butter Smen (fermented Moroccan butter)

Also used with

Ajwain Amchur Basmati rice Chana dal Edible silver leaf Kala jeera

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