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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Clarified butter (ghee) is produced by heating butter to evaporate water, separate and brown milk solids, then filtering the pure fat.
Origin: Ancient Indian (Vedic) peoples (c. 1500 BCE – present) — Indian subcontinent
See full technique reference →During heating, water evaporates around 100 °C while milk proteins and sugars concentrate. At 120–130 °C Maillard reactions brown the milk solids, generating nutty aromatics such as lactones and pyrazines. Continued heating above ~170 °C scorches the solids, degrading flavor compounds and forming acrylamide.
Primary Reaction
Maillard reaction (browning of milk proteins and sugars) and water evaporation
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