Ghee

Ghee (Ghi), a kind of clarified butter used in many parts of India, and generally prepared from the milk of buffaloes. The fresh milk is boiled for an hour or more; it is then allowed to cool, and a little curdled milk, called dhye, is added to promote coagulation. 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 the butter begins to become rancid, which is usually the case after a few days, it is boiled till all the water contained in it is expelled, and a little dhye and salt, or betel-leaf, is added; after which it is put into closed pots to be kept for use. It is used to an enormous extent by the natives of many parts of India, but is seldom relished by Europeans.