Cookbook:Ghee
Cookbook | Basic foodstuffs | Dairy | Oil
Ghee, or clarified butter, is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter at as low a temperature as possible. The butter will seperate into three layers: the casein, a frothy layer on top; the clairified butterfat in the middle; and the water, milk solids, and proteins in the bottom. The casein is skimmed off and the fat is then removed with a gravy separator or is ladled off. The lactose remains with the watery portion, so ghee can be used to cook for people who are lactose intolerant. Ghee will also smoke at a much higher temperature than standard butter, and will keep longer as bacteria cannot digest a pure oil.
Ghee is used heavily in Indian cuisine. It is considered an extremely pure food in South Asia, and even sacred under some circumstances.