Ghee is a type of

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. w ...

, originating from

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.

Description

Ghee is typically prepared by

simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

butter, which is churned from cream (traditionally made by churning the topmost layer of

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...

, which is also called the ''Bilona'' method), 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 flavor. 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 boiling time.

Etymology

The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತುಪ್ಪ ("thuppa'').

In Hinduism and Buddhism

Traditionally, ghee is always made from

bovine Bovines (subfamily Bovinae) comprise a diverse group of 10 genera of medium to large-sized ungulates, including cattle, bison, African buffalo, water buffalos, and the four-horned and spiral-horned antelopes. The evolutionary relationship betwee ...

milk either being from cow or water buffalo. Ghee has been used in rituals since the

Vedic period The Vedic period, or the Vedic age (), is the period in the late Bronze Age and early Iron Age of the history of India when the Vedic literature, including the Vedas (ca. 1300–900 BCE), was composed in the northern Indian subcontinent, betw ...

and it is a sacred requirement in

Vedic upright=1.2, The Vedas are ancient Sanskrit texts of Hinduism. Above: A page from the '' Atharvaveda''. The Vedas (, , ) are a large body of religious texts originating in ancient India. Composed in Vedic Sanskrit, the texts constitute the ...

yajña Yajna ( sa, यज्ञ, yajña, translit-std=IAST, sacrifice, devotion, worship, offering) refers in Hinduism to any ritual done in front of a sacred fire, often with mantras.SG Nigal (1986), Axiological Approach to the Vedas, Northern Book ...

'' and ''

homa Homa may refer to: Places Ethiopia * Homa (woreda), a district in Oromia Region, Ethiopia Kenya * Homa Bay, a town and a bay on the shore of Lake Victoria in Kenya * Homa Mountain, a volcano near Homa Bay, Kenya Iran * Chal Homa, Mark ...

'' (fire rituals), through the medium of

Agni Agni (English: , sa, अग्नि, translit=Agni) is a Sanskrit word meaning fire and connotes the Vedic fire deity of Hinduism. He is also the guardian deity of the southeast direction and is typically found in southeast corners of Hindu ...

(fire) to offer oblations to various deities (See:

Yajurveda The ''Yajurveda'' ( sa, यजुर्वेद, ', from ' meaning "worship", and ''veda'' meaning "knowledge") is the Veda primarily of prose mantras for worship rituals.Michael Witzel (2003), "Vedas and Upaniṣads", in ''The Blackwell C ...

). Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee is required in Vedic worship of '' mūrtis'' (divine deities), with ''

aarti ''Arti'' (Sanskrit: Ārātrika, Hindi: Ārtī) is a Hindu ritual employed in worship, often part of '' puja'', in which light (usually from a flame) is offered to one or more deities. ''Arti(s)'' also refers to the songs sung in praise of the d ...

'' (offering of ghee lamp) called'' diyā'' or ''dīpa'' and for ''Pañcāmṛta'' (

Panchamruta Panchamrita (, lit. ''five s'') is a mixture of five foods used in Hindu as well as Jain worship and puja and Abhiṣeka It is often used as an offering during pooja post which it is distributed as prasad. There are regional variations in t ...

) where ghee along with

mishri Rock candy or sugar candy, also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

, and '' dahi'' (curd) is used for bathing the deities on the appearance day of

Krishna Krishna (; sa, कृष्ण ) is a major deity in Hinduism. He is worshipped as the eighth avatar of Vishnu and also as the Supreme god in his own right. He is the god of protection, compassion, tenderness, and love; and is one ...

Janmashtami Krishna Janmashtami , also known simply as Krishnashtami, Janmashtami, or Gokulashtami, is an annual Hindu festival that celebrates the birth of Krishna, the eighth avatar of Vishnu. According to the Hindu lunisolar calendar, it is observed ...

, ''Śiva'' (

Shiva Shiva (; sa, शिव, lit=The Auspicious One, Śiva ), also known as Mahadeva (; ɐɦaːd̪eːʋɐ, or Hara, is one of the principal deities of Hinduism. He is the Supreme Being in Shaivism, one of the major traditions within Hindu ...

) on ''Mahā-śivarātrī'' (

Maha Shivaratri Maha Shivaratri (IAST: Mahāśivarātri) is a Hindu festival celebrated annually in honour of the god Shiva. The name also refers to the night when Shiva performs the heavenly dance called Tandava. In every month of the luni-solar Hindu ca ...

). There is a

hymn A hymn is a type of song, and partially synonymous with devotional song, specifically written for the purpose of adoration or prayer, and typically addressed to a deity or deities, or to a prominent figure or personification. The word ''hymn'' ...

to ghee. In the ''

Mahabharata The ''Mahābhārata'' ( ; sa, महाभारतम्, ', ) is one of the two major Sanskrit epics of ancient India in Hinduism, the other being the ''Rāmāyaṇa''. It narrates the struggle between two groups of cousins in the Kuruk ...

'', the ''

kaurava ''Kaurava'' is a Sanskrit term which refers to descendants of Kuru, a legendary king of India who is the ancestor of many of the characters of the epic ''Mahabharata''. Usually, the term is used for the 100 sons of King Dhritarashtra and his wif ...

'' were born from pots of ghee. Finding ghee pure enough to use for sacred purposes is a problem these days for devout Hindus, since many large-scale producers add salt to their product. Ghee is also used in ''

bhang Bhang (IAST: ''Bhāṅg'') is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distribu ...

'' in order to heat the

cannabis ''Cannabis'' () is a genus of flowering plants in the family Cannabaceae. The number of species within the genus is disputed. Three species may be recognized: ''Cannabis sativa'', '' C. indica'', and '' C. ruderalis''. Alternatively ...

to cause

decarboxylation Decarboxylation is a chemical reaction that removes a carboxyl group and releases carbon dioxide (CO2). Usually, decarboxylation refers to a reaction of carboxylic acids, removing a carbon atom from a carbon chain. The reverse process, which is t ...

, making the drink

psychoactive A psychoactive drug, psychopharmaceutical, psychoactive agent or psychotropic drug is a chemical substance, that changes functions of the nervous system, and results in alterations in perception, mood, consciousness, cognition or behavior. Th ...

. In

Buddhist scripture Buddhist texts are those religious texts which belong to the Buddhist tradition. The earliest Buddhist texts were not committed to writing until some centuries after the death of Gautama Buddha. The oldest surviving Buddhist manuscripts a ...

, stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product,

sarpir-maṇḍa Sarpir-maṇḍa (Sanskrit: ) was a type of dairy product, from five stages of milk described in Hinduism and Buddhist texts. As in Buddhist texts Buddhist texts including ''Nirvana Sutra'' describes five stages of milk as an analogy to stage ...

, is theorised to be ghee or clarified butter.

Culinary uses

Ghee is common in cuisines from the

Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...

, including traditional rice preparations (such as ''

biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and so ...

''). In Maharashtra, polis or Indian breads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In Rajasthan, ghee often accompanies ''

baati Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minima ...

''. All over north India, ghee tops ''

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

''. In Karnataka and Tamil Nadu, ghee tops

dosa Dosa may refer to: People * Bogoljub Mitić Đoša, Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas * Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher * Dosa or Dossa Júnior * Edward Dosa-Wea Neufville ...

, and

kesari bhath Kesari bat or kesari baat ( kn, ಕೇಸರಿ ಬಾತ್) is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet is more com ...

. In

Bengal Bengal ( ; bn, বাংলা/বঙ্গ, translit=Bānglā/Bôngô, ) is a geopolitical, cultural and historical region in South Asia, specifically in the eastern part of the Indian subcontinent at the apex of the Bay of Bengal, predom ...

(both West Bengal and

Bangladesh Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...

) and Gujarat, ''

khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

'' is a traditional evening meal of rice with

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s, cooked in curry made from dahi (yogurt),

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

curry leaves A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...

cornflour Cornflour may refer to: * Cornflour (in the UK), corn starch, from the endosperm of the kernel of the corn (maize) grain * Corn flour (in the US and elsewhere), very finely ground cornmeal, ground from dried maize See also * Flour * Starch * Gl ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, salt and ghee. It is also an ingredient in ''

kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

'' and

Indian sweets This is a list of Indian sweets and desserts, also called ''mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made wi ...

, such as '' Mysore pak'' and varieties of ''

halva Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

'' and ''

laddu ''Laddu'' or ''laddoo'' (; ms, kuih laddu; id, kue laddu) is a spherical sweet originating from India and spread through the Indian subcontinent and the Malay world. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar or ...

''.

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

restaurants typically incorporate large amounts of ghee, sometimes brushing ''

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Ma ...

'' and ''

'' with it, either during preparation or just before serving. In the state of

Odisha Odisha (English: , ), formerly Orissa ( the official name until 2011), is an Indian state located in Eastern India. It is the 8th largest state by area, and the 11th largest by population. The state has the third largest population of ...

ghee is widely used in regional Odia cuisines such as ''Khechedi'' and ''Dalma''. Particularly the satwik type of food prepared in most temples in Odisha uses ghee as a major ingredient in their culinary tradition. Ghee is widely used in South Indian cuisine for tempering curries and in preparation of rice dishes and sweets. South Indians have a habit of adding ghee to their rice before eating it with pickles and curries. South Indians are among the biggest consumers of ghee. The people from

Andhra Pradesh Andhra Pradesh (, abbr. AP) is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of and tenth-most populous state with 49,386,799 inhabitants. It is bordered by Telangana to the ...

especially use ghee for preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine, with ''parathas, daals'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ( bn, গাওয়া ঘী, gaoa ghi) is traditional with

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

or ''

'' or as a finishing drizzle atop a curry or ''daal'' (lentils) whereas buffalo-milk ghee is more typical for general cooking purposes. Ghee is an ideal

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers spec ...

for

deep fry Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...

ing because its

smoke point The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can va ...

(where its molecules begin to break down) is , which is well above typical cooking temperatures of around and above that of most vegetable oils.

Flavour

The main flavour components of ghee are

carbonyls In organic chemistry, a carbonyl group is a functional group composed of a carbon atom double-bonded to an oxygen atom: C=O. It is common to several classes of organic compounds, as part of many larger functional groups. A compound containing a ...

free fatty acids In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, fr ...

lactone Lactones are cyclic carboxylic esters, containing a 1-oxacycloalkan-2-one structure (), or analogues having unsaturation or heteroatoms replacing one or more carbon atoms of the ring. Lactones are formed by intramolecular esterification of the co ...

s, and

alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

s. Along with the flavour of milk fat, the ripening of the

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

and temperature at which it is clarified also affect the flavour. For example, ghee produced by the clarification of butter at or less results in a mild flavour, whereas batches produced at produce a strong flavour.

Differences from clarified butter

Ghee differs slightly in its production from that of

. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the

milk solids Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and d ...

. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic.Landis, Denise (2003)
All About Ghee
''New York Times - Food Chain''Jaffrey, Madhur (1982). Madhur Jaffrey's Indian Cooking, p. 211. London: BBC Books. A traditional

Ayurvedic Ayurveda () is an alternative medicine system with historical roots in the Indian subcontinent. The theory and practice of Ayurveda is pseudoscientific. Ayurveda is heavily practiced in India and Nepal, where around 80% of the population rep ...

recipe for ghee is to boil raw milk, let it cool to . After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee.

Nutrition and health

Like any clarified butter, ghee is composed almost entirely of

, 62% of which consists of

saturated fat A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched c ...

s. Most commercial preparations in India were also found to contain significant amount of

trans fats Trans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that naturally occurs in small amounts in meat and milk fat. It became widely produced as an unintentional byproduct in the industrial p ...

. It has negligible amounts of

lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...

and

casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...

and is, therefore, acceptable to most who have a

lactose intolerance Lactose intolerance is a common condition caused by a decreased ability to digest lactose, a sugar found in dairy products. Those affected vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pa ...

or milk allergy.

Outside the subcontinent

Several communities outside the

make ghee.

Egyptians Egyptians ( arz, المَصرِيُون, translit=al-Maṣriyyūn, ; arz, المَصرِيِين, translit=al-Maṣriyyīn, ; cop, ⲣⲉⲙⲛ̀ⲭⲏⲙⲓ, remenkhēmi) are an ethnic group native to the Nile, Nile Valley in Egypt. Egyptian ...

make a product called ''samna baladi'', meaning 'countryside butter', identical to ghee in terms of process and result, but commonly made from

water buffalo The water buffalo (''Bubalus bubalis''), also called the domestic water buffalo or Asian water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also found in Europe, Australia, North America, So ...

milk instead of cow's milk, and white in color. The recipe is considered to have come from South Asia during ancient times of the Pharaoh as revealed in inscriptions and could be the result of

Mitanni Mitanni (; Hittite cuneiform ; ''Mittani'' '), c. 1550–1260 BC, earlier called Ḫabigalbat in old Babylonian texts, c. 1600 BC; Hanigalbat or Hani-Rabbat (''Hanikalbat'', ''Khanigalbat'', cuneiform ') in Assyrian records, or ''Naharin'' in ...

and Hittite kingdoms, which predate the existence of Greeks. Also, the darkened milk solids that are created during the process are considered a delicacy called ''morta'', which is a salty condiment used sparingly as a spread, or as an addition on

fava ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieti ...

dishes. Regular ''samna'' is also made from cow's milk in Egypt and is often yellowish. Ghee is also used by various peoples in the

Horn of Africa The Horn of Africa (HoA), also known as the Somali Peninsula, is a large peninsula and geopolitical region in East Africa.Robert Stock, ''Africa South of the Sahara, Second Edition: A Geographical Interpretation'', (The Guilford Press; 2004), ...

. Tesmi (in Tigrinya language) is the clarified butter prepared in the country of

Eritrea Eritrea ( ; ti, ኤርትራ, Ertra, ; ar, إرتريا, ʾIritriyā), officially the State of Eritrea, is a country in the Horn of Africa region of Eastern Africa, with its capital and largest city at Asmara. It is bordered by Ethiopia ...

. The preparation is similar to that of ghee, but the butter is oftentimes combined with garlic and other spices found native to the area. In

Ethiopia Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...

, ''

niter kibbeh ''Niter kibbeh'', or ''niter qibe'' ( am, ንጥር ቅቤ '), also called (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but ''niter kibbeh'' is simmered wi ...

'' is used in much the same way as ghee, but with spices added during the process that result in distinctive tastes. In

North Africa North Africa, or Northern Africa is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region, and it is sometimes defined as stretching from the Atlantic shores of Mauritania in ...

Maghrebis Maghrebis or Maghrebians ( ar, المغاربيون) is a modern Arabic term meaning "Westerners", mainly referring to the western part of the Arab world and North Africa. Maghrebis are predominantly of Arab and Berber or mixed Arab-Berber ori ...

take this one step further, ageing spiced ghee for months or even years, resulting in a product called ''

smen ''Smen'' (from ar, سمن or سمنة also called ''sman'', ''semn'', ''semneh'', or ''sminn'') is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of ''semneh'' (سمنة) which is smoked wi ...

''. It's also common in Western Africa especially among the Hausa and Fulanis. It's called Manshanu meaning Cow's oil.

Preparation methods

There are five common methods through which ghee is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors. Cream to get clarified butter home made

Milk butter

Sour

raw milk Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have asserted numerous supposed benefits to consu ...

is churned into

. The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored.

Direct cream

Fresh cream,

cultured Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups.Tylor ...

or washed

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

is directly converted to ghee. This method requires a long heating time and produces a caramelized flavor.

Cream butter

Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee.

Pre-stratification

This method is suitable for large quantities of butter. Butter is melted at for 30 minutes. Layers of protein particles, fat and

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...

are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of to remove moisture and develop flavor.

Traditional Ayurvedic recipe

A traditional

recipe for ghee is to boil raw milk, let it cool to . After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, first to create butter milk then to obtain cultured butter, which is used to simmer into ghee.

Packaging

Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its

shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

. To prevent the acceleration of the

oxidation process Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a d ...

, they should be protected from anything that causes it, such as

UV rays Ultraviolet (UV) is a form of electromagnetic radiation with wavelength from 10 nm (with a corresponding frequency around 30 PHz) to 400 nm (750 THz), shorter than that of visible light, but longer than X-rays. UV radiation i ...

from sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again.

Composition

Ghee may be made of milk from various

domesticated Domestication is a sustained multi-generational relationship in which humans assume a significant degree of control over the reproduction and care of another group of organisms to secure a more predictable supply of resources from that group. A ...

ungulate Ungulates ( ) are members of the diverse clade Ungulata which primarily consists of large mammals with hooves. These include odd-toed ungulates such as horses, rhinoceroses, and tapirs; and even-toed ungulates such as cattle, pigs, giraffes, cam ...

s, such as cows, buffaloes and sheep. The composition of ghee varies depending on the animal whose milk has been used. The

vitamin A Vitamin A is a fat-soluble vitamin and an essential nutrient for humans. It is a group of organic compounds that includes retinol, retinal (also known as retinaldehyde), retinoic acid, and several provitamin A carotenoids (most notably bet ...

content ranged from 315 to 375 μg per 100 grams.

Palmitic acid Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The Li ...

and

oleic acid Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega ...

were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%.

Cholesterol Cholesterol is any of a class of certain organic molecules called lipids. It is a sterol (or modified steroid), a type of lipid. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell mem ...

amounts ranged from 252 to 284 mg/100 grams.

Market

The market size of ghee in

is 10,000

crore A crore (; abbreviated cr) denotes ten million (10,000,000 or 107 in scientific notation) and is equal to 100 lakh in the Indian numbering system. It is written as 1,00,00,000 with the local 2,2,3 style of digit group separators (one lakh is e ...

s or US$1.5 billion as of 2016. India is the world's largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee.

References

{{Subject bar , commons=yes , commons-search=Ghee , b=yes , b-search=Cookbook:Ghee , d=yes , d-search=Q323225 Bengali cuisine Butter Cooking fats Egyptian cuisine Indian cuisine Kurdish cuisine Nepalese cuisine Pakistani cuisine Somali cuisine Tamil cuisine Indian dairy products