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Temperature Profile of Dairy Ghee

Temperature profile of ghee depends on the species of the dairy animal dairy feed and age of the ghee

Melting-point

Typical melting point for cow-ghee is 96° F to 99° F. For reference, typical melting point for cow-Makhan (butter) is 95° F
The melting point for goat-ghee is lower than cow-ghee. Typical melting point for goat-ghee is 86° F to 88° F
The melting point buffalo-ghee is higher than cow-ghee. Typical melting point for buffalo ghee is 102° F to 104° F

Smoking-point

The smoking point varies a lot depending on how much of the milk-solids were removed during making ghee. It is virtually impossible to remove all the milk-solids at home.

Typical smoking point for cow-ghee is 375° F. For reference, typical melting point for cow-Makhan (butter) is 300° F
The smoking point for goat-ghee is lower than cow-ghee. Typical melting point for goat-ghee is 350° F
The smoking point buffalo-ghee is higher than cow-ghee. Typical melting point for buffalo ghee is 450° F

Miscellaneous

- Butter becomes spread-able at around 60° F

- Cow-ghee starts to solidify below 63° F
- Chilled ghee becomes granular

- Typical softening-point for cow-ghee is 93° F, goat-ghee is 85° F, and buffalo-ghee is 94° F
- You can freeze ghee near -4°F (four degrees below zero)

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