Ghee is the clarified butter-fat obtained from buffalo or cow butter. It is widely used in the Punjab area of India for cooking, and amongst Punjabi cooks outside of India. The milk is boiled for an hour or so, and cooled, after which a little curdled milk is added. Next morning the curdled mass is churned for half an hour; some hot water is then added, and the churning continued for another half-hour, when the butter forms. When, after a few days, it becomes rancid, it is boiled until all the water is expelled, and a little more curdled milk added with some salt or betel-leaves, after which it is put into pots. In this state it will keep for a long time. Research Ghee
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
Food & Drink
Research Ghee
