"When I was growing up, the scent of butter simmering signaled that something special was happening. Making ghee was not simply a process: It was a ritual, a rhythm of daily life. It began with fresh, full-fat milk, usually from the family's cow or buffalo gently boiled, cooled and cultured with homemade yogurt. This would then be hand-churned, yielding white butter (makhan),"
"Long before ghee, a form of clarified butter once confined to South Asian kitchens and Ayurvedic texts, was used as a lip balm, hailed as a superfood, featured in keto, paleo and Whole 30 diets, and found on the shelves of trendy grocery stores like Erewhon, it was a feature of rituals, festivals and celebrations, and a daily symbol of care and nourishment."
"Noor Murad, the chef and author of Lugma who contributes recipes to New York Times Cooking, pointed to ghee's use in many Arab-speaking countries. Known as samneh, it shows up in dishes both savory and sweet, like harees, a porridge-like mixture of meat and beaten wheat, and rangina, a dessert of fresh dates (rotab) topped with toasted flour and ghee."
Ghee is clarified butter made by simmering and separating hand-churned white butter from cultured full-fat milk, traditionally from cow or buffalo. The process releases a rich, nutty aroma and yields a golden liquid strained and cooled for cooking and rituals. Ghee holds deep cultural significance across South Asia as a daily symbol of care and a feature of festivals and ceremonies. The ingredient also appears across Arab-speaking cuisines as samneh, used in savory and sweet dishes. Modern interest casts ghee as a high-smoke-point cooking fat and a marketed "superfood" embraced by various diets and retailers.
Read at cooking.nytimes.com
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