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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 lasts up to a year. Made in 4 steps over 12 months. The longest step, settle, filter and store, takes up to 12 months (FAO 1990). Lactic bacteria of the dahi; urban dairies use Streptococcus thermophilus and Lactobacillus bulgaricus, village dahi relies on natural flora does most of the fermenting.
| Main step | up to 12 monthsReported[fao-tmp-iii] | Settle, filter and store |
|---|---|---|
| Temperature | 110–120 °CReported[fao-tmp-iii][inflibnet-ghee] | Boil the butter until frothing stops |
| Whole milk · Boiled, then cooled to body temperature[fao-tmp-ii] | |
| 0.5–1 % of the milk | Dahi or buttermilk from the day before[fao-tmp-ii] |
| Starter | backslop |
Total time across the recorded steps: 12 months
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
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; smen keeps the butter raw and lets it age.
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.
