Ghee is typically prepare by simmering butter, which is churn from cream (traditionally make by churning Dahi), skimming any impurities from the surface. Then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavour. The texture, color and taste of ghee depend on the quality of the butter. The milk source used in the process and the duration of time spent boiling.
Oil and Ghee
Humayun Wellchem Overview
The main flavor components of Vegetable Oil and ghee are:
- Carbonyls
- Free Fatty Acids
- Lactones
- Alcohols
Along with the flavor of milk fat, the ripening of the butter and temperature at which it is clarified also affect the flavor. For example, ghee produced by the clarification of butter at 100 °C or less results in a mild flavor, whereas batches produced at 120 °C produce a strong flavor.
