Description
Heating butter to separate butterfat from milk solids.
Technical
Indian ghee clarification involves the thermal separation of butterfat from milk solids through heat application, typically between 230°C to 250°C, resulting in a clear and pure ghee. This process exploits the differing thermal properties of the components, allowing for the separation and removal of milk solids.
Science
Primary Reaction
Thermal decomposition and separation
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Aroma ()
NuttyCaramel-likeButteryToastedEarthy