If you are not familiar with ghee, it comes from the Sanskrit word ghrita, meaning bright, and is clarified butter fat in which most of the water has been boiled off and the nonfat solids removed by continued heating, filtration, or decanting the remaining oil mixture. Traditional societies in India and elsewhere have produced and consumed ghee since at least 1500 BC.
HOW IS IT MANUFACTURED?
- Milk butter or desi method
- Direct cream method
- Cream butter method
- Pre-stratification method
All four commercial procedures to produce ghee rely upon heating at temperatures from 105° to 118° C to remove the water. Read more…
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