Clarified butter is more commonly known as ghee in and around India. Ghee was first used in India and is still an important ingredient in the Indian kitchens. Ghee is made by simmering butter at low heat which helps in separating the oil from the water and milk solid remains. Once the water has evaporated, the butter sinks to the bottom of the deep pan. Then you can easily remove the oil from the solid remains using a sieve. This oil is ghee or clarified butter and it remains fresh for months without any cold storage.
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