Wiki explains it best: clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.
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Clarified butter, aka Ghee in Hindi and several other names around the world, is used in many ways in India – in cooking, for serving, dipping into or brushing on food, for religious purposes, and also as skin softener for dry skin during cold winters.
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| how to make ghee at home |
Here in the US, I get the 2lb bottle of Swad ghee for $8.99 – but in this post I am going to show you how to make ghee at home for under $2 but same quantity. That’s right. Totally worth it.
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