Ghee is clarified butter that is often used as a cooking fat, especially in India. By clarifying the butter, the proteins are removed, leaving a purer and more flavoursome fat. Ghee butter has a slightly nutty flavour and is therefore much appreciated. Because ghee has a high smoke point (around 250 degrees), it is also ideal for use at high temperatures, such as for frying or deep-frying. Ghee is indeed made from cow’s milk, but because all the proteins are removed, Ghee is as good as lactose-free.