so much knowledge given. love it! i took edward's tip that amul ghee is made from buffalo butter. saved me from having to buy a water buffalo, thanks! i have to admit that i believed a tinned product could not be as good as homemade. i was wrong. i thought the cheesy, rich flavor showed great depth, and can see it complementing hearty fare quite well. i spent the afternoon with two other new butters, after reading a great article at www.sfgate.com on different butter varieties. episure's comments started me down this path, thanks. i made ghee from organic valley, and a batch from cremerie classique. (considered celles sur belles, but too pricey.) i have been using my local tillamook butter, but both of the higher end butters made ghee that was absolutely remarkable by comparison. and while the cremerie classique was excellent, the organic valley was better: fragrant, sweet, toasty and lingering. if you go to the butter article, you'll find a great chart illustrating the different butter varieties chemical compositions. i found it interesting that the organic valley had the highest milkfat solids content, and hypothesize that more toasted solids = more flavor. anyway, i ate a dangerous number of delicious, ghee oozing chapatis, and decided that from now on my pantry needs both cow and buffalo ghee, as the situation warrants.