The traditional method for obtaining ghee in India begins with milk. The milk, usually full-fat, is fermented and turned into dahi (curd), which is then churned either by hand or using a machine until it separates into butter and buttermilk. Before being heated the butter is washed until the water runs clear. The heat removes the remaining water, and some milk solids separate from the liquid fat. The resulting liquid fat is ghee, which can be strained and stored after being allowed to settle.
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