Clarified butter / ghee

saturated 69% · monounsaturated 28% · polyunsaturated 4%

linoleic acid (omega 6) 1.8 g (per 100 g)

alpha-linolenic acid (omega 3) 0.5 g (per 100 g)

vitamin E 2.4 mg (per 100 g)

refined 205–250 °C

Cool and dark, several months even without a fridge — water and protein are gone, so there is little left to spoil.

Butter with the water and milk protein taken out. That lifts the smoke point from 175 to above 200 degrees. Ghee is cooked longer and hotter than plain clarified butter and tastes nuttier. Practically lactose-free, since the milk sugar goes out with the protein.