| http://www.w3.org/ns/prov#value | - Ghee (a staple in Indian cooking and similar to clarified butter) is butter that has been heated until the water is cooked off, the milk protein (or casein), lactose and other milk solids sink to the bottom, some impurities rise to the top to be skimmed off, and the milk solids are strained out, leaving pure, golden, beautiful, delicious ghee.
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