A ghee clarifier is a device or setup used in the production of ghee (clarified butter) to separate impurities, water, and milk solids from butter or cream, resulting in a pure, golden liquid fat. Here’s how it works:
1. Heating Butter or Cream
- Butter or cream is heated in the clarifier.
- The heat melts the fat and evaporates the water content.
- As the temperature rises, the milk solids begin to separate and either sink to the bottom or form a foam on the surface.
2. Separation of Milk Solids
- Milk solids (proteins and other impurities) are denser than the fat and settle at the bottom of the clarifier.
- Some solids, especially lighter impurities, may float to the surface as foam or scum.
3. Controlled Heating
- A clarifier is designed to provide consistent, controlled heating to prevent burning of the milk solids or the fat.
- The heating temperature is typically maintained between 100–120°C (212–248°F) to ensure the proper separation without burning.
4. Filtration or Skimming
- Once the milk solids and foam are separated, the liquid fat (ghee) is either:
- Decanted: Carefully poured off, leaving the solids behind.
- Filtered: Passed through a fine mesh or cloth to catch any remaining impurities.
5. Cooling and Storage
- The pure ghee is cooled and stored in containers.
- It solidifies at room temperature, forming a golden-yellow, aromatic product free of water and impurities.
Key Features of Ghee Clarifiers
- Industrial Clarifiers: Often equipped with automated stirring, temperature control, and filtration systems to handle large batches efficiently.
- Home-Scale Methods: Use a simple saucepan or kettle on a controlled flame, but the principle remains the same.
The resulting ghee is shelf-stable because it lacks water and milk solids, making it resistant to spoilage.
