Clarified Butter and Ghee or Samna are Not Equivalents
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In the Middle East, Clarified Butter (produced in their style) is called “Samna,” and in India & South Asia  (produced in their style) it is called “Ghee.” The biggest difference between Classic Clarified butter and Samna or Ghee is that in Ghee, the butter is cooked longer which completely evaporates the water in the butter fat and caramelizes the Milk Solids, which are filtered out, resulting in a more nutty flavor. Some traditional Indian Ghees are made from Water Buffalo Milk or Cultured Water Buffalo Milk and are more sour.

The Ghee approximation (with cow’s milk) in Classic French cuisine is called Beurre Noisette (roughly Hazelnut Butter), and is made from the longer, slower cooking of butter which caramelizes the milk solids. In English, it is called Brown Butter.