What is clarified butter also known as?

Clarified butter is known as ghee, which is a staple in Indian cuisine and other culinary traditions. The process of making ghee involves simmering butter until the water evaporates and the milk solids separate. The clear liquid fat that remains is ghee, which has a higher smoke point than regular butter and a rich, nutty flavor. This makes it ideal for frying and sautéing, as it can withstand higher temperatures without burning. Ghee is also favored for its long shelf life and is often used in various traditional dishes for its taste and health benefits.

The other options do not accurately describe clarified butter. Buttermilk is a byproduct of churning butter and has a tangy flavor; shortening is a solid fat used in baking that does not have the same properties or flavor profile as ghee; and lard is rendered fat from pigs, which is distinctly different from dairy-based clarified butter.