Ghee

The principal cooking medium of much of India, but relatively uncommon in Indonesia, where until very recently milk and butter were almost unknown. Ghee is very like clarified butter, though its flavour is stronger because it is made of buffalo milk. Real ghee is difficult to make at home but easy to buy from Indian shops almost anywhere. To clarify butter, heat it gently until it stops frothing and a thin sediment (sugar and milk protein) falls to the bottom. Strain the liquid through fine muslin.