Editing Ghee (section)

== Description ==
Ghee is typically prepared by [[simmering]] [[butter]], which is obtained by churning [[cream]], skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. [[Spice]]s can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling.