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. Pure 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.
Here’s a step-by-step guide on the butter to ghee conversion recipe.
Start with Unsalted Butter:
Melting the Butter:
Heat the Butter:
Observing Color Change:
Checking for Clarity:
Straining the Ghee:
Cooling and Storing:
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. Pure 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.
For large-scale batch-wise ghee making, these four processes are applied.
How to identify pure ghee?
It is easy to taste the purity of ghee at home. You have to heat the dairy. It is a pure 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 ghee. Its purity is certified by USDA.
Try Milkio grass-fed ghee, prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, or chemical preservatives.
Milkio premium grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intensely nutty, feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio grass-fed Ghee, New Zealand, is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives.
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 manufacturing. To buy Milkio ghee, you may order at the Milkio website.
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.