It is
essentially clarified butter, which may make you wonder why people go through the trouble of making ghee when regular butter is so yummy!
Not exact matches
Clarifying butter is
essentially the same as removing fat from stock, just pour the heated mixture into a container and let it cool.
Ghee is
essentially butter that's
clarified, then cooked longer than the
clarified butter you'd find in French kitchens.
Also called
clarified butter, ghee is
essentially just the fat in
butter and has no detectable casein (milk protein) or lactose, which are the two components of dairy people tend to have strong negative reactions to.