Ghee, a kind of butter used in many parts of India, prepared generally from the milk of buffaloes. The milk is successively boiled, cooled, and mixed with a little curdled milk. The process is completed by churning the curdled mass, to which some hot water is once added. It is an article of commerce in India, but unpalatable to Europeans from its strong smell and flavor. It may be kept from rancidity by boiling till all the water is evaporated, and then adding curdled milk and salt, and preserving it in close jars.