Ghee (gee) is clarified butter used as a cooking medium in India. When made from cow’s milk as opposed to buffalo milk, it is also used by Hindus in their religious ceremonies.
Ghee is made by melting butter over very low heat so that the butter does not brown. The heat is then slowly increased until the butter boils. The boiling continues for a considerable time until the water content of the butter evaporates and the protein solids sink to the bottom leaving clear pure fat on top. The clear fat is then carefully strained through cloth into a jar, covered tightly and kept in a cool place or in the refrigerator. Ghee solidifies when cool. Because of the pro-longed boiling the flavour of ghee differs from other clarified butter.