Answer:
Ghee is a type of clarified butter used in the cuisines of India and the Middle East. Traditionally, it’s made by gently heating cow’s-milk butter until its water content evaporates and its milk solids can be skimmed and strained away, leaving behind only the liquid fat.
“Clarified butter is very similar [to ghee], but it’s sometimes made using high heat, whereas ghee is simmered at 100 degrees or less,” says Chandradhar Dwivedi, a distinguished professor emeritus of pharmacology at South Dakota State University.
Explanation:
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