Description
Thermal separation of butter into clarified fat, water, and milk solids.
Technical
During heating, water in butter evaporates at 100 °C while milk proteins denature and begin to caramelize around 170 °C. The resulting clarified fat, or ghee, is free of water and milk solids, giving it a higher smoke point and distinct nutty flavor. Precise temperature control prevents scorching of the denatured proteins and ensures complete separation.
Science
Primary Reaction
Thermal evaporation of water and denaturation/carbonyl formation of milk proteins
Sensory Profile
Aroma ()
nuttybutteryslightly caramelizedearthytoastedcreamy
Origin & History
Civilization
Vedic Indians
Era