Ghee is India’s clarified butter. It is made by simmering butter to remove milk solids and water. What is left is an oil with a very high smoke point that is great for frying or for incorporating into foods like rice and sweets.
Most ghee is made from butter, but in the past, cultured ghee was far more common. In this method, cream is first turned into yogurt, then the yogurt is converted into makhan (butter) before finally making ghee.