Always thought that it was evaporated & strained Butter. Until yesterday, came across a method involving browning it to give it a smokey flavour or somesuch.

Checked Wiki which agrees with me. So??

Sorry for so many questions but, given my age, there's not much time left to learn!!

"Sorry for so many questions but, given my age, there's not much time left to learn!!"

LOL! I am catching up Tim! Long may you continue to cook :-).

This is how I make my ghee Ghee. It only smells slightly smokey, unless I over cook it.

Tim,

it is often misquoted that ghee is simply clarified butter, but it is much more. When the butter (or other starting products) are heated on medium heat, the non-fat solids start to settle on the bottom of the pan. These contain lactose and milk proteins. In the presence of little water and some heat, the lactose and proteins react chemically, forming new substances, some of which are called pyrazines, which have a nutty, roast flavour, also found in coffee, chocolate as well as roast meats.

Your senses and deduction are spot on.

Aha!!

I think this was discussed in length once before, part of my questioning was why it was made at all. The reasoning once thought about, was to help preserve it without refrigeration that is available in the modern World.

Steve