Butter to-ghee conversion is a slow cooking butter-boiling process.

Butter to ghee conversion is the introductory course of ghee making. Mainly unsalted milk butter is used for making ghee, and it is a slow cooking course that involves a constant clarification process for making ghee-clarified butter. 

Ghee producers may use multiple processes to produce ghee from butter. In the home-based method, butter to ghee conversion is done to produce ghee on a small scale. Product quality is not as assured here as in the commercial ghee production process. 

 

Butter to ghee conversion: quality management

The butter quality plays a significant role during the Butter to ghee conversion process. Premium quality butter is the best ingredient, but primarily unsalted butter is used in this process. Milk butter is used to make clarified butter; however, ghee-to-butter conversion is not feasible as butter goes through a rigorous process of filtering from its impurities and allergens like lactose, casein, etc.

Grass-fed butter is used to make grass-fed ghee. Grass-fed butter is a more nutrition-rich dairy product that contains more CLA and butyrate than non-grass-fed dairy butter. Ghee-making is a detailed process.

The conversion of butter into ghee as a recipe

Here’s a step-by-step guide on the butter to ghee conversion recipe.

Ingredients:

• Unsalted butter

Equipment:

• Heavy-bottomed saucepan
• Spoon or ladle
• Cheesecloth or fine mesh strainer
• Glass jar or container for storage

Steps:

Start with Unsalted Butter:

• Use grass-fed unsalted butter for the best results in ghee making. Avoid salted butter, as it can affect the taste of the final ghee.

Melting the Butter:

• Place the unsalted butter in a heavy-bottomed saucepan. Use a larger pan than you think you need to prevent overflow.

Heat the Butter:

• Heat the butter over a low flame until it melts. Allow it to come to a gentle simmer.

Simmering Process:

• Reduce the heat once the butter is entirely melted. It helps maintain a gentle simmer. The butter goes through different stages: foaming, bubbling, and clarifying.

Removing Impurities:

• As the butter simmers, impurities like water content and milk solids will separate and rise to the surface. Use a spoon or ladle to skim off the foam and discard it.

Observing Color Change:

• Pay attention to the color of the liquid. Initially, it will be golden; as it clarifies, it will turn a rich, golden brown.

Checking for Clarity:

• The ghee is ready when the liquid becomes clear and you can see the bottom of the pan. The milk solids at the bottom will turn golden brown.

Straining the Ghee:

• Once the ghee is clear and golden, please remove it from the heat. Let it cool for a few minutes, then filter it through cheesecloth or a fine mesh strainer into a glass jar or container to remove any remaining milk solids.

Cooling and Storing:

• Allow the ghee to cool at room temperature before sealing the jar. Once sealed, store it in a cool, dark place. Ghee has a longer shelf life compared to butter.

Tips:

• Be attentive during the simmering process to avoid burning the ghee.
• Use a transparent saucepan to monitor the color changes easily.
• The clarified butter can be used in cooking immediately or stored for later use.

Why is unsalted butter used?

Ghee is of blunt, neutral taste. If you use salted butter in ghee making, it generates an extra quantity of foam, and that causes fat loss. If you want to convert unsalted butter to salted butter, that is possible, but you cannot make salted ghee unsalted. 

Furthermore, the taste of the ghee may get tampered with. Premium ghee is of a neutral flavor, but ghee produced from salted butter will taste salty and may contain salt, which is against the purity standard of ghee. 

Butter to ghee conversion: what’s the ratio?

In butter to ghee conversion, if you use one pound of unsalted milk butter, you will get approximately 12 ounces of ghee clarified butter.  It is a chemical change, so ghee-to-butter conversion is impossible. 

It takes 21.2 pounds of whole milk to produce one pound of butter full of milk fat. Alternatively, 1 kg of milk butter conversion creates 780-820 gm of pure ghee. It is the butter-to-ghee conversion ratio a ghee manufacturer uses. 

How to cook ghee from butter in home?

In-home, a thick bottom pan is used for making ghee. The whole process is done against slow heat. Once butter gets melted, it starts boiling.

Water from butter evaporates, and milk solids, including lactose and casein, get deposited at the pan’s bottom. They are called ghee residues. Plenty of frothy foam is produced during the conversion of butter into ghee via the butter-boiling process. Finally, butterfat gets wholly separated in the boiling pot. It would help if you strained it from the ghee residues in a separate container. 

Butter to ghee conversion: the commercial processes

Besides the homemade ghee-making process, four approaches are now applied globally for the butter to ghee conversion process. 

1. Direct cream method.
2. Creamery butter method.
3. Pre-stratification method.
4. Continuous method.

For large-scale batch-wise ghee making, these four processes are applied. 

How to identify premium ghee?

It is easy to taste the quality of ghee at home. You have to heat the dairy. It is a high-quality product if the ghee gets meted immediately and takes a darkish color.

The product is adulterated if the ghee takes time to melt and the melted ghee takes a light yellowish color. 

What is the best quality ghee?

Grass-fed ghee manufactured in a reliable and safe place is the best quality. For example, Milkio grass-fed organic ghee, organic certified by BioGro, NZ.

 

About Milkio Grass-fed ghee

Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.

The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.

Milkio Ghee is a carb, sugar-free product safe for the consumption of lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. 

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email; We Will Be In Touch With You Within the next 48 Hrs.

Reference Links:

• Ghee
• Butter

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• Ghee Making For Commercial Manufacturing
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• Ghee Benefits
• How can I convert butter to ghee for baking?
• Butter to ghee conversion ratio