On Food and Cooking

butter obtained and its flavor; ghee made
from sweet cream is said to taste flat. The
butter is heated to 190ºF/90ºC to evaporate
its water, then the temperature is raised to
250ºF/120ºC to brown the milk solids,
which flavors the ghee and generates
antioxidant compounds that delay the onset
of rancidity. The brown residue is then
filtered off (and mixed with sugar to make
sweets), leaving the clear liquid ghee.
Making Margarine The gross composition of
margarine is the same as butter’s: a minimum
of 80% fat, a maximum of 16% water. The
water phase is either fresh or cultured skim
milk, or skim milk reconstituted from powder.
Salt is added for flavor, to reduce spattering
during frying, and as an antimicrobial agent.
In the United States, the fat phase is blended
from soybean, corn, cottonseed, sunflower,
canola, and other oils. In Europe, lard and
refined fish oils are also used. The emulsifier
lecithin is added (0.2%) to stabilize the water