Description
Ghee is produced by gently heating butter until water evaporates and milk solids caramelize, then skimming and filtering the clear fat.
Technical
During heating, the fat melts and water vaporizes around 100–110 °C. Milk solids undergo caramelization and Maillard reactions, breaking down lactose and proteins into volatile flavor compounds. The resulting fat is nearly water‑free, with a high smoke point and extended shelf‑life.
Science
Primary Reaction
Melting of milk fat and evaporation of water followed by caramelization of milk solids and Maillard reactions at higher temperatures
Sensory Profile
Aroma ()
nuttybutterytoastedwarmrichcaramelizedearthysweethoney-likespiced