Where ghee comes from? Ghee is made from milk. It is, therefore, a dairy product. Ghee is slow-cooked by simmering butter to remove moisture and separate the milk solids from the liquid butterfat. The resulting liquid is strained to remove any impurities and then allowed to cool, forming a dense, golden-yellow oil with a rich, nutty flavor. Ghee has a high smoke point, which makes it a popular choice for high-heat cooking and frying, and it is also often used as a flavor enhancer in dishes like curries and sauces.
Mostly Unsalted butter is used to make ghee. However, salted butter can be used, but in that situation, the resultant ghee may not be of neutral taste. Ghee is cooked from the milk of mammals. The milk butter of cows, buffalo, sheep, and goats is primarily used as the dairy ingredient for cooking ghee.