Because it’s so hot in India, it was difficult to store butter – but people found that when the butter was clarified, it lasted longer. To make this liquid gold, cow’s milk butter was heated on a low heat for as long as it took the water to evaporate. This left behind milk solids, which were skimmed off or strained as required. The result? The clarified liquid fat we now know as ghee.
Ghee has since
