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Fermented milk from India, Pakistan, Nepal, Bangladesh
Boiled whole milk is set overnight into dahi with a spoonful of yesterday's dahi, the dahi is churned into makkhan (butter), and the butter is boiled at 110–120 °C until it stops frothing. The clear fat keeps the aroma of the fermentation and can keep up to a year when its moisture is below 1 %.
| Whole milk | Boiled, then cooled to body temperature[fao-tmp-ii] |
| Dahi or buttermilk from the day before0.5–1 % of the milk | [fao-tmp-ii] |
| Starter | backslop |
Total time across the recorded steps: 10 min – 20 min
What changes: Boiled milk with a spoonful of old dahi sours overnight into a firm curd
Output: dahi.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Boiled whole milk is set overnight into dahi with a spoonful of yesterday's dahi, the dahi is churned into makkhan (butter), and the butter is boiled at 110–120 °C until it stops frothing. The clear fat keeps the aroma of the fermentation and can keep up to a year when its moisture is below 1 %. Made in 4 steps over 10 min – 20 min. The longest step, boil the butter until frothing stops, takes 10–20 min (Kumbhare S 2023) and runs at 110–120 °C (FAO 1990). Lactic bacteria of the dahi; the starter of urban dairy plants contains Streptococcus thermophilus and Lactobacillus bulgaricus does most of the fermenting.
| Main step | 10–20 minReported[kumbhare2023] | Boil the butter until frothing stops |
|---|---|---|
| Temperature | 110–120 °CReported[fao-tmp-iii][inflibnet-ghee] | Boil the butter until frothing stops |
Desi ghee is boiled from butter churned out of whole-milk dahi, so it carries aroma compounds formed during fermentation. Creamery and direct-cream ghee start from fresh cream or butter and have fewer flavour compounds.
Boiling kills most microbes and enzymes, and with moisture below 1 % the ghee can keep for up to a year. Moisture left in the fat shortens its life.
Every number is labelled with how it is known. How this atlas is made
The word ghee comes from the Sanskrit ghr, meaning bright, and ghee appears in the Vedas. Clarified butter spread across the Indian subcontinent, the Near East and North and East Africa because it keeps far longer than butter in hot climates.
