Ghee Clarification

Ghee clarification is the South Asian technique of making ghee from butter by simmering the butter, skimming off any impurities that rise to the surface, then pouring off and keeping the clear fat while discarding the solid milk residue that settles at the bottom. It differs from making ordinary clarified butter, whose preparation stops once the water has evaporated and the fat has separated from the milk solids, because ghee's extended simmering continues past that point and gives the fat a nutty taste and aroma. The temperature used during simmering affects the result: ghee simmered at around 100 degrees Celsius or below has a milder flavor, while simmering at around 120 degrees Celsius produces a stronger, more developed taste. The texture, color and flavor of the finished ghee depend on the quality of the butter and milk used and on how long the butter is simmered.