Ghee is butter that has been slowly melted and cooked until the water is gone and the milk solids have been taken out (they often brown a little first). What is left is a clear golden fat.

Ghee就是ghee is butter是奶油 that has been slowly melted and cooked被慢慢融化、煮過 until the water is gone直到水分收乾 and the milk solids have been taken out奶固形物也被去掉 (they often brown a little first常常會先稍微變焦黃)。What is left剩下來的 is a clear golden fat就是一層清澈的金黃油脂。

It keeps well, even without a fridge, and you can heat it hotter than ordinary butter without it burning. It is everyday cooking fat in much of India: for frying spices, for spooning over rice and dal, for sweets, and sometimes in temple offerings. It is usually made from cow’s milk, sometimes from buffalo milk.

It keeps well它很耐放, even without a fridge即使沒冰也一樣, and you can heat it hotter than ordinary butter而且你可以把它加熱到比一般奶油更高的溫度 without it burning而不會燒焦。It is everyday cooking fat它是日常的食用油 in much of India在印度大部分地方: for frying spices用來爆香辛香料, for spooning over rice and dal舀來淋在飯跟豆湯上, for sweets做甜點用, and sometimes in temple offerings有時也用在寺廟供品裡。It is usually made from cow's milk通常用牛奶做, sometimes from buffalo milk有時候用水牛奶做。

People who cook Indian food just say ghee; they only say “clarified butter” when they are explaining it to someone who has never heard the word.

People who cook Indian food煮印度菜的人 just say ghee就直接說ghee; they only say “clarified butter”只有在跟從沒聽過這個字的人解釋時 when they are explaining it才會說「clarified butter」 to someone who has never heard the word。

It is not the butter you spread on bread, and it is not margarine. It is also not “melted butter” in the simple sense — melted butter still has water and milk solids in it.

It is not the butter you spread on bread它不是你塗麵包的那種奶油, and it is not margarine也不是margarine。It is also not “melted butter” in the simple sense它也不是單純意義上的「融化奶油」 — melted butter因為融化的奶油 still has water and milk solids in it裡面還有水分跟奶固形物。