Description
Ghee clarification is a thermal‑chemical process that removes water and milk solids from butter, yielding a pure fat with a high smoke point.
Technical
During controlled heating, water evaporates around 100 °C while milk proteins (casein, whey) denature and precipitate. The remaining fat is clarified, and the browned milk solids undergo Maillard reactions, producing caramelized flavors and a stable, aromatic fat used in Indian cuisine.
Science
Primary Reaction
Thermal separation of water and milk solids from butter, with Maillard browning of milk solids
Sensory Profile
Aroma ()
nuttybutterycaramelizedtoastedfragrantearthyhoneyedsmokyvanilla-likeroasted