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Ghee III

This recipe makes clarified butter by melting milk‑flavored margarine and unsalted butter, then straining and adding semolina.

From the Wikibooks Cookbook · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ghee III

Ingredients

Directions

  1. Combine the margarine and butter in a saucepan over medium heat, then melt and bring to a boil.

  2. Strain the mixture using a fine strainer, then mix in the semolina.

  3. If using, place a smoking piece of grapevine wood or hickory wood in an empty sealed jar.

  4. Add the butter, margarine, and fenugreek.

Nutrition, whole recipe (rough)

164Calories
1 gProtein
12 gFat
16 gCarbs

Counts 2 of 6 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Grape Vine1/2 cup (76g)62
Semolinanot in our table0
Woodnot in our table0
Fenugreeknot in our table0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + grapetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,682 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Butter + grapetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,028 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Semolina + fenugreektop 16% of all pairs
    Smell alikestrong
    Cooked together2 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + semolinatop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Provides the milk fat that gives ghee its rich, nutty flavor once the milk solids are removed.
Margarine
Adds additional fat to the mixture, contributing to the total volume of cooking fat.
Semolina
Helps absorb and settle residual milk solids and moisture left after straining.

The step that matters

Boiling and straining the melted fat. Water in the fat boils off and milk solids separate as they cook. Straining must remove the solids cleanly, since any left behind can scorch and make the ghee taste bitter.

Swap the grape

The recipe marks grape as optional. How well each one fits the dish's main ingredients (milk, butter, semolina, fenugreek):

  1. Coconutfits better
  2. Lemonfits better
  3. Vanillafits better
  4. Grapethe original

Fit is the average pairing score against milk, butter, semolina, fenugreek. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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