what is ghee

Ghee is a type of clarified butter that originates from South Asia and is widely used in Indian and Middle Eastern cooking. It is made by simmering butter to remove water and milk solids, leaving behind a concentrated butterfat. This process gives ghee a nutty, toasted flavor that distinguishes it from regular clarified butter. Unlike butter, ghee has almost no lactose or casein, making it suitable for people with lactose intolerance or dairy allergies. Ghee is prized for its high smoke point (about 450°F), which makes it ideal for high-heat cooking like sautéing and frying. It is traditionally used not only in cooking but also in Ayurvedic medicine and Hindu rituals. Because the milk solids are removed, ghee does not require refrigeration and can be stored at room temperature for several weeks. In summary, ghee is butter that has been cooked longer to caramelize the milk solids before straining, resulting in a flavorful, shelf-stable fat used both for culinary and medicinal purposes.