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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ghee is clarified butter produced by heating until water evaporates and milk solids brown, then cooling to separate the clear fat.
Origin: Vedic people (Vedic period (~1500 BCE)) — Indian subcontinent
See full technique reference →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.
Primary Reaction
Maillard reaction between lactose and whey proteins during browning
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