Mondo Knows Facts
Simmering butter removes water to produce ghee
Evaporating moisture and browning milk solids extends shelf life and adds aroma
Ghee is produced by gently heating unsalted butter until its water content evaporates completely. As heating continues, milk solids sink to the bottom of the pan and undergo light Maillard browning, giving ghee a distinct nutty aroma. Strainers remove the caramelized milk solids, leaving pure liquid fat that stays shelf-stable at room temperature.
Where this comes from
Food and Agriculture Organization
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Tags: ghee, butter, cooking
Simmering butter removes water to produce ghee: the short answers
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- Evaporating moisture and browning milk solids extends shelf life and adds aroma. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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