Milkio ghee is made with quality in mind: it is crafted under strict processing standards to ensure rich, buttery flavour, strong caramel aroma, and larger crystals.

Premium Ghee (High Aroma)

Small Packs

250 ml Tub

250 ml Tub Label

750 ml Stand up Pouch

750 ml Stand up Pouch Label

Premium Ghee (High Aroma)

Bulk Packs

5 LIT Tin

5 LIT Tin Label

15 Kg Tin

15Kg Tin Label

20 Litre Tub

20 Litre Tub Label

5 Litre Tub

5 Litre Tub Label

Standard Cow Ghee

Consumer Pack

500 ML COW GHEE LABEL

750 ML COW GHEE LABEL

1 LT COW GHEE LABEL

2 LT COW GHEE LABEL

5 LT COW GHEE LABEL

10 LT COW GHEE LABEL

20 LT COW GHEE LABEL

210 kg Steel Drums

1 MT Spacekraft pack

Because it is made from free-roaming, grass-fed cows here in New Zealand, Milkio ghee is naturally higher in Omega-3 and Omega-9 essential fatty acids, beta carotene, CLA, antioxidants, and vitamins E, D, A, and K. It is free of trans-fatty acids, hydrogenated fats, oxidized cholesterol, and has no artificial colours, flavours, or preservatives. Milkio ghee is unsalted and completely lactose free, making it suitable for those who are lactose intolerant. To put it simply, Milkio ghee has all of the nutrients you want, and none of the stuff you don’t. Fresh, all-natural cow milk is its only ingredient.

It takes approximately 20 kg of whole milk to make almost 1kg of butter; the butter is then reduced and concentrated to remove all milk solids while enhancing its naturally sweet, creamy taste, golden colour, and soft, luxurious texture. This process is what makes Milkio ghee so flavourful..

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How Is Our Pure Ghee?

Milkio ghee is perfect for grilling, baking, roasting, or frying, and instantly adds richness to meat, seafood, vegetables, sauces, marinades, soups, and even desserts. Its clean, buttery, slightly caramelised flavour makes it suitable for direct consumption. Because it is nutrient-dense without any carbohydrates or sugars, it is ideal for those following paleo, ketogenic, LCHF, and other low-carb, whole food diets.

As soon as Milkio ghee is produced, it is sealed in high-quality packaging that has been specially designed to lock in freshness, aroma, and flavour. Thus, it can be stored without refrigeration for several months.

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Our Ghee: a close view

1. HACCP & RMP approved under MPI NZ
2. Has been granted Halal Certification by FIANZ
3. Excellent shelf life—keeps fresher, longer
4. Is stored in quality packaging specially designed to maximise freshness, flavour, and colour.

When it comes to create the delicate taste of Milkio’s traditional Ghee, we most eloquently and authentically integrate traditional methods with state-of-the-art technology.

Why New Zealand Ghee

New Zealand is the ideal environment for pasture-based dairying. The climate ranges from temperate to sub-tropical, moderated by the surrounding oceans. New Zealand maintains stringent regulations for quality control for export.

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Benefits of Milkio Ghee

Modern science now recognizes what holistic health science has acclaimed thousands of years ago: Clarified Butter or Butter Ghee has lots of health and culinary benefits, which are good for total well being of the consumers.

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Ghee for body massage

Ghee according to Ayurveda is wonderful massage oil for preventing dryness in body, as it is oily and conditioning by texture and nature. Regardless ghee is consumed internally or applied topically, ghee possesses the medicinal ability to nurture and lubricate the skin tissues on a cellular level.

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Ghee: an ancient culinary legacy

In ancient ages, it was believed that ghee was a special type of Indian cooking oil, mostly procured from pure cow milk by churning the butter originated from this pure cow milk.

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Ghee: an Ayurvedic medicine

Ghee is extensively used in medicinal preparations because of its unique ability to assimilate the properties of herbs it is melded with, without giving down its therapeutic qualities.

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How Ghee is prepared: ancient India vs. today’s process

According to ancient India’s ghee making process, waxing fortnights of the moon was considered the most auspicious and suitable time to make Ghee. Moon was considered here as a Mother; ghee makers used to assume that best qualities of milk and butter are procured this time in its raw version.

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What makes ghee healthy

Since ages, Ghee is used in Ayurvedic practices for several reasons: however, detox of body is one of these reasonsGhee is a rich food: it contains Vitamins A, D, K and E as well as Conjugated Linoleic Acid, which is an antioxidant with countable anti-viral properties.

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