GHEE

A sort of butter used by the natives of India. Prep. Milk is boiled in large earthen pots for an hour or two, then allowed to cool, a little curdled milk called ‘dhye’ being added, in order to make the whole coagulate. After a lapse of some hours the contents of each to the depth of 5 or 6 inches are removed and placed in a larger earthenware utensil, in which they are churned by means of a piece of split bamboo for about half an hour; then hot water is poured in, and the churning continued for half an hour longer, after which time the butter is found to be formed. When this becomes rancid, it is melted in an earthen ve el, and boiled until all the water has evaporated; after which a little salt or betel-leaf is put into it, and finally it is poured off into suitable ve els in which it can be preserved from the air. Bottles are commonly used for this purpose. See Butter .