Ghee, also known as clarified butter, is made when the milk solids are separated from the liquid. Ghee has about 14 grams of fat per tablespoon. It has become a product of increasing interest to people in the United States and many other countries because it is said to be a healthy alternative to butter. Ghee offers the same basic taste as butter but some of the fat has been removed from the butte

For centuries, clarified butter has had enormous cultural influence around the globe. Making clarified butter involves slowly heating unsalted butter to 212°F (100°C) and letting it boil until the water vaporizes. Once the bubbling stops, three layers remain: whey protein, liquid fat, and casein particles. Once you remove the skin of whey protein, you can pour off the fat, which is the clarified