Not exact matches
Because all
of the water and
milk solids (
milk proteins) have been removed it won't
burn like butter does if heated too high.
Because there are no
milk solids that have the potential to
burn, ghee has a smoke point
of 485 °, meaning you can cook with it over very high heat.
These
milks solids which have settled on the bottom
of the pot are intentionally
burned or caramelized, developing nutty flavor to the ghee.