In English, ghee is commonly referred to as “clarified butter.” This term describes the process through which it is made, where regular butter is simmered to separate the liquid fats from the milk solids, resulting in a concentrated form of butterfat. The removal of milk solids gives ghee its distinct taste, higher smoke point compared to regular butter, and a longer shelf life. The term “clarified butter” is widely used in culinary contexts and is recognized in English-speaking countries.
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