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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ghee is produced by heating butter to separate fat, evaporate water, and brown milk solids, yielding a high‑fat, lactose‑free cooking fat.
Origin: Vedic people (Vedic period (c. 1500–500 BCE) to present) — India
See full technique reference →During heating, butter melts at ~100–110 °C, initiating water evaporation. Continued heating to 150–170 °C causes denaturation and Maillard browning of milk proteins and lactose, forming brown solids (khoa) that are removed. The remaining liquid fat is rich in saturated and monounsaturated fatty acids, with a smoke point around 250 °C.
Primary Reaction
Thermal separation and Maillard browning of milk solids
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