Description
Ghee is clarified butter produced by heating until water evaporates and milk solids brown, then cooling to separate the clear fat.
Technical
During heating, water evaporates around 100 °C and milk solids undergo Maillard reactions between lactose and whey proteins, forming melanoidins that give ghee its nutty flavor and antioxidant properties. The fat is extracted at temperatures near 170 °C, and cooling allows the clear fat to separate from browned solids.
Science
Primary Reaction
Maillard reaction between lactose and whey proteins during browning
Sensory Profile
Aroma ()
nuttybutterytoastyalmond-likewarmcaramelizedearthyhoneyedspiced