Ghee

Ghee is clarified butter that has been cooked long enough for the milk solids to separate and lightly toast before being removed. The result is a pure butterfat with a rich, nutty aroma and a much higher smoke point — 450°F / 232°C — than ordinary butter.

Because the water and milk proteins have been removed, ghee is more stable at high heat and stores well. It is widely used in Indian cooking but is also extremely useful in general kitchens for sautéing, frying eggs, roasting vegetables, and finishing dishes that benefit from a buttery flavor without the risk of burning.

Storage

Ghee keeps well at room temperature in a sealed container for extended periods because the milk solids—which normally spoil first in butter—have been removed. Many cooks still prefer to refrigerate it for long storage.