Melting butter

[Fire Me Boy!]

Originally Posted by Stewie

This is true, but my Indian colleague makes it this way. To make "real" ghee things go far beyond caramelizing milk solids. They don't bother, so why should I?

Well, clarified butter is super tasty by itself, not knocking it by any means.

Not sure what you mean by "way beyond," because I've never read anything close to that for plain ghee (without any spices). It's not as far as brown butter. It does take more time because you want all of the water gone, which doesn't happen with clarified.

But as to your question... Why? Because it's super easy and tastes better!