Final answer:
Clarified butter and ghee are both forms of butter with their moisture and milk solids removed. The main difference lies in the making process and the presence of salt in ghee.
Step-by-step explanation:
Clarified butter and ghee are both forms of butter that have had their moisture and milk solids removed. The main difference between the two is the process of making them and the presence of salt in ghee.
Clarified butter is made by melting butter and separating the liquid fat from the milk solids and water. This process removes impurities and makes the butter more stable at higher temperatures.
Ghee, on the other hand, is made by simmering butter until the moisture evaporates and the milk solids separate. The milk solids are then removed, and the pure butterfat is left. Ghee is traditionally made without the addition of salt.
While clarified butter and ghee both have a high smoke point and can be used in cooking, ghee has a nuttier flavor and is commonly used in Indian cuisine. Ghee also has a longer shelf life than clarified butter due to the removal of milk solids and moisture.