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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == Differences from clarified butter== The production of ghee differs slightly from that of [[clarified butter]]. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the [[milk solids]]. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. |
| h Japanese (ja) | == 澄ましバターとの違い{{Anchor|Differences from clarified butter}} == ギーの製造は[[Clarified butter/ja|澄ましバター]]のそれとはわずかに異なる。澄ましバターを作る工程は、水分が蒸発し、脂肪（澄ましバター）が[[Milk solids/ja|乳固形分]]から分離した時点で完了する。しかしながら、ギーの製造にはバターを煮詰める工程が含まれており、これによりナッツのような風味と芳香が生まれるのである。 |