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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Thermal separation of butter into clarified fat, water, and milk solids.
Origin: Vedic Indians (Vedic period (c. 1500–500 BCE)) — Indian subcontinent
See full technique reference →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.
Primary Reaction
Thermal evaporation of water and denaturation/carbonyl formation of milk proteins
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