Ghee is a type of
clarified butter, widely used in
Indian cuisine. It has a dark yellow color and consistency of thick
cream and when made from regular, full fat
butter, it consists almost entirely of saturared fat. It is mainly used in the place of ollive oil or
vegetable oil, for frying.
Ghee is made by simmering unsalted
butter in a large pot, until the water contained in it evaporates and its protein has settled to the bottom. The resulting
butter is then removed, taking care not to get any of the
milk solids on the bottom of the pan. Unlike
butter, ghee can be stored in airtight containers, away from moisture, for very long time periods without being refrigerated.
Ghee can be bought in jars or metal containers.