Cow ghee, also known simply as ghee, is a type of clarified butter that is widely used in Indian cuisine and Ayurvedic medicine. It is made by simmering butter, typically derived from cow’s milk, over low heat until the water content evaporates and the milk solids separate from the fat. The remaining golden-colored liquid is strained to remove the solids, leaving behind pure ghee. Cow ghee has a rich, nutty flavor and a creamy texture, with a high smoke point that makes it suitable for cooking at high temperatures without burning. It is often used in traditional Indian cooking for frying, sautéing, and deep-frying, as well as for tempering spices in various dishes.
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