What You Need to Know
Heating butter to 100–110 °C for 30–45 minutes initiates water evaporation and separation of milk solids, which then brown and undergo Maillard reactions with lactose and proteins, forming lactones and pyrazines that give ghee its characteristic nutty aroma. Concurrent oxidation of butterfat generates short‑chain fatty acids such as butyric and caproic acids and volatile aldehydes, contributing to flavor while raising the smoke point to ~250 °C. Careful temperature control prevents polymerization of triglycerides and free‑radical oxidation that would otherwise produce rancid off‑flavors.
The Science
Primary Reaction
Clarification of butter via controlled heating leading to water evaporation, milk‑solid separation, Maillard reaction, caramelization, and lipid oxidation