Indian Ghee

This a indian classified butter made from cow milk.Ghee is used in India and throughout South parts of Asia in our day to day cooking.Ghee is very rich in cholesterol and vitamin and is mostly used in indian cuisine.You can also serve ghee with roti, naan for extra flavor.
Ghee:This receipe calls for melting butter slowly over very slow heat.The water evaporates while the milk solids seperate.The foamy crest that forms on the top of the melted butter is then skimmed off.What is left after straining is pure butterfat, the clear golden liquid known in the hindi language as ghee.Strain off the golden liquid into a jar.Ghee can be used for long,slow frying, for it does not burn quickly as butter would and it can be kept for months without refrigeration as long as it is kept in a tight container. As it turn from butter to ghee, it flavor is transformed to delightful nutty taste,this enhances the indian food dishes in which it is used.