Editing Ghee (section)

== Preparation methods ==
{{more citations needed|section|date=August 2024}}
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.<ref name="Priyanka">{{cite book |last1=Narain |first1=Priyanka Pathak |title=Godman To Tycoon: The untold story of Baba Ramdev |year=2017 |publisher=Juggernaut Publications |location=New Delhi |isbn=978-9386228383 |edition=2}}</ref>

[[File:Cream to get clarified butter home made.Ghee.jpg|alt=In the cream butter method, cream separated from milk must be churned to produced butter. The butter then undergoes heat clarification.|thumb|In the cream butter method, cream is separated from milk and churned to produce butter. The butter then undergoes heat clarification.]]

=== Milk butter ===
Sour [[raw milk]] is churned into [[butter]]. 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, [[Sour cream|cultured]] or washed [[cream]] 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 [[Churning (butter)|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 {{convert|80|-|85|C}} for 30 minutes. Layers of protein particles, fat and [[buttermilk]] are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of {{convert|110|C}} to remove moisture and develop flavor.<ref>{{Cite journal|last1=L. Sserunjogi|first1=Mohammed|last2=Abrahamsen|first2=Roger|last3=Narvhus|first3=Judith|date=1998-08-01|title=A Review Paper: Current Knowledge of Ghee and Related Products|url=https://www.researchgate.net/publication/222287157|journal=International Dairy Journal|volume=8|issue=8|pages=677–688|doi=10.1016/S0958-6946(98)00106-X}}</ref>