Clarified butter is made simply by heating butter and removing the milk solids which have risen to the top of the pot. In the making of traditional ghee, butter is brought to a boil and cooked until all the moisture is boiled off, and all the milk solids (lactose and casein) have settled to the bottom. These milks solids which have settled on the bottom of the pot are intentionally burned or caramelized, developing nutty flavor to the ghee. Ghee is the pure extraction of oil from butter.

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My favorite new culinary discovery is Niter Kibbeh by Ancient Organics. When I first opened the jar and breathed in its rich aroma, my imagination started to run wild. I could tell it would add a richness and complex spiciness to almost any savory dish. It makes everything taste divine. I highly recommend it as one of the most inspiring ingredients a cook can have; every cook should have some on hand!

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