Ghee

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GheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali, Pakistani, and Iranian) cuisine and ritual. To prepare ghee, butter is melted in a pot over medium heat. The butter begins to melt, forming a white froth on top. It is then simmered, while occasional stirring reduces the froth slowly and the color of the butter changes to pale yellow. Then it is cooked on low heat until it turns golden. The residue settles at the bottom and the ghee, which is now clear, golden, translucent and fragrant, is ready. The ghee is then filtered and it solidifies when completely cool. Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation. The texture, color and taste of ghee depend on the source of the milk obtained and the duration of boiling.
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