Butter to ghee conversion is the basic course of ghee making. Mostly 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. Here, product quality is not assured as the commercial ghee production process.
Butter to ghee conversion: quality management
During the process of butter to ghee conversion, the quality of the butter plays a major role. Pure quality butter is the best ingredient, but mostly unsalted butter is used in this process. However, milk butter is used for making clarified butter but ghee to butter conversion is not possible.
For making grass fed ghee, grass butter is used. 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. Unless you use 100% pure milk fat, you cannot expect to prepare 100% pure ghee, and, in the process, you may experience substantial fat loss.
Why is unsalted butter used?
Ghee is of blunt taste. If salted butter is used in ghee making, it generates an extra quantity of foam, and that causes fat loss.
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 the process of 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 and that is why ghee to butter conversion is not possible.
It takes 21.2 pounds of whole milk to produce one pound of butter full of milk fat. Alternatively, 1 kg of milk butter has 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, 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 gets evaporated, and milk solids, including lactose and casein, get deposited at the pan’s bottom. They are called ghee residues. During the butter boiling process, plenty of frothy foam is produced. 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
Other than the homemade ghee-making process, four approaches are now applied globally for the butter to the 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. If the ghee gets meted immediately and takes a darkish color, it is a pure product.
If the ghee takes time to melt and the melted ghee takes a light yellowish color, the product is adulterated.
What is the best quality ghee?
Grass-fed ghee manufactured from a reliable and safe place is the best quality ghee. For example, Milkio grass fed ghee from New Zealand is a 100% natural dairy product. Its purity is certified by USDA.
About Milkio Grass fed ghee
Milkio Grass fed ghee offers 100% grass fed goodness to its consumers. Milkio grass fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives. It is a butterfly-marked non-GMO certified product (by Non-GMO Project Verified, USA) and an organic certified dairy product by BioGro, New Zealand. Milkio grass fed ghee is keto and paleo diet-friendly. It offers a high smoke point, 485 degrees Fahrenheit, and the ghee is a safe oil for high-temperature cooking.