Ghee Indian Clarified Butter

Ghee (clarified butter) is the first ingredient in most traditional Indian recipes. It is butter that has been slowly melted, thereby separating  the milk solids(which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel like flavor and aroma. this extra step also gives ghee a longer life and a much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375 degrees, ghee is a practical for a variety of sauteing and frying uses.Ghee is quite expensive but the good news is that it can be made quite easily at home. Ghee can be refrigerated for up to 6 months and frozen up to a year.