How to prepare ghee is all about its manufacturing process.
Ghee is cooked in two ways. In one way, unsalted dairy butter is boiled for separating the milk fat from it. In this process, the milk solids like lactose, casein gets removed from the milk butter along with the water vapors into it. It’s a long process and in this method, 100% pure cow is cooked in the boiling pot, which you can collect by using a strainer or a filter cloth.
There is another process of making ghee. In this process instead of using dairy butter, ghee manufacturers use cultured butter. Cultured butter contains lactic acid as the fermentation process converts lactose of milk into lactic acid and that makes cultured ghee completely lactose free chemically. Cultured ghee is high in aroma.
There are different methods of ghee preparation.
Besides the desi indigenous method, there are 4 other methods, which are the:
Direct Cream Method,
Creamery Butter Method,
Pre Stratification Method, and
In making cultured and uncultured ghee, boiling, and straining process is followed. Except, the desi indigenous method, the rest of the 4 methods are mostly commercial methods used for making good quality ghee.
Besides the followed method, the role of raw ingredients plays a vital role in ghee making. It is a researched fact that grass-fed cows offer better quality cow milk than grain-fed cow milk. Cow milk collected from an organic dairy farm is better in quality than the conventional non-organic dairy farms.
The quality of the raw ingredients and the ghee making process decides the level of aroma in the produced ghee as well as the storage friendliness of the produce.
“How long will ghee last” is an intricate question because generally, we find that milk made dairy products are quite sensitive in terms of storage.
But contrary to the common notion, ghee is unique in this aspect. Although made of milk, pure ghee is highly shelf-stable and you can easily store it in a common kitchen at least for 12 months from its date of manufacturing. You can store pure cow ghee in your kitchen without the support of refrigeration. However, you have to maintain a few storage conditions for enjoying ghee’s shelf-stable feature.
Store ghee clarified butter in an airtight container, preferably in a dark container with a tight lid.
Place the ghee container in a dry and dark shelf in your kitchen cabinet, away from unwanted exposure to heat and light.
Prefer using a dry spoon when you need to take out ghee from the jar.
Do not allow moisture to intrude the jar as moisture intrusion makes ghee spoilt.
Do not expose ghee jar under the sunlight: pure ghee is photo-sensitive and sun exposure may shorten ghee life.
How long will ghee last? There is really no fix rule or formula. But if you use unadulterated cow ghee with the aforementioned storage condition you will enjoy longer shelf life of your favorite dairy-staple.
It is a relevant question because ghee is considered as a healthy butter substitute. Butter releases a milky aroma and it offers both salted and unsalted varieties.
But ghee releases a nutty flavor, and it is mostly tasteless unless you use an infused ghee variety. Infused ghee is prepared with added flavor, but pure grass-fed ghee is a tasteless dairy product that you can use in all types of foods as a taste enhancer.
There is hardly any similarity between ghee and butter by its taste. If you use quality grass-fed ghee, you will get to feel a clear feel-good aroma of clarified butter that offers perfect prevention for your mood swing, which is not present in dairy butter. The taste of butter is almost milky but ghee clarified butter does not offer any milky taste even when used raw as a spread or in bulletproof coffee.
If you want to compare ghee and butter, you can find many differences.
But if your query is about the taste of ghee vs. butter, the answer is straightforward. Both of these dairy products taste distinctly different from each other. Although both of them are prepared from milk, ghee can work as a taste enhancer, while butter is not used for the same purpose for this taste difference.
It is a common question that homemakers, culinary artists, and health freaks often debate. The answer to this question yes, you can replace butter with ghee but strictly not the opposite option, which means replacement of ghee with butter.
But why ghee is a superior dairy product?
The goodness of ghee is the solid reason behind its superiority. Ghee offers a higher smoke point than butter and most of the other cooking oil cannot provide you. That is why ghee remains safe against high-temperature cooking like baking, sautéing, slow cook, etc. The smoke point of ghee vs. butter will show you 482° Fahrenheit vs. 320° Fahrenheit, where ghee is advantageous for cooking than butter.
Although ghee and butter both are milk-made products, ghee is a lactose-free dairy product but butter contains lactose. Lactose intolerants may have a food allergy with butter but ghee is a safe food for them. In terms of food sensitivity, ghee is a better alternative to butter.
Both butter and ghee can be used raw but butter is not shelf friendly. You have to store butter in the fridge. But ghee is a storage-friendly dairy product, which you can store in the kitchen without the support of refrigeration. These are the reasons, you can replace butter with ghee in the diet, but replacing ghee with butter is not a viable option. If your question is can I replace butter with ghee, the answer is yes, but you have to use organic grass-fed cow ghee for getting the best ghee benefits.
If you are asked that is ghee is probiotic, the answer will be No, we can’t call ghee probiotic.
Ghee is a dairy product and it does not contain any live bacteria as found in a probiotic.
Process-wise, there are two types of ghee making process. The nature of ghee largely depends on its preparation as well as on the procurement of the raw material, which means how butter is derived. Dairy Butter is prepared either from dairy cream or from yogurt by fermenting the milk cream.
By boiling dairy cream the regular ghee is produced, loaded with saturated fats and known as the ghee clarified butter globally sold and used as a nutritious cooking oil.
The second type of ghee is produced from cultured butter and is known as cultured ghee. None of these ghee varieties show the features of probiotic although ghee is made from milk.
In regular ghee lactose gets eliminated in the boiling process, and in cultured ghee lactose gets converted into lactic acid.
Now in terms of probiotic definition, a probiotic is helpful for the digestive system. It is also soothing for colon health.
Pure cow ghee, regardless it is produced from butter or cream, certainly is not a probiotic type of food by the strict definition of the term. But the uniqueness of ghee is, it works like probiotic.
Like a probiotic, ghee is smooth and light for the digestive system. Due to butyric acid in ghee, this dairy staple is friendly for colon too, which reduces the complication of constipation, and soothes the irritation of irritable bowel syndrome.
The answer is no, you don’t need to store pure ghee in a refrigerator. Ghee is a shelf-stable product and has a longer shelf life.
Although ghee is a milk made product, it is not that perishable like other common dairy items. As milk products are mostly perishable, people often ask if ghee has to be stored in a refrigerator. But during the slow cooking process of ghee making, moisture and milk proteins get eliminated from ghee, and dairy butter turns into clarified butter which is entirely the oil and fat content of the milk boiled. Because of its oily fat content, ghee acts as shelf-stable.
Ghee contains saturated fats and some vitamins, which are soluble in the fats. None of these ghee ingredients are perishable, and that makes ghee a long-time storage-friendly dairy staple.
If you store ghee in your kitchen in an airtight container (especially in a dark jar), and you can use consistently a dry spoon to take out ghee from the jar, you don’t need the support of refrigerator to store the same.
Pure and unadulterated cow ghee does not require refrigeration support. You can store pure cow ghee in the kitchen up to 12 months from the date of its manufacturing. Beyond 12 months if you want to keep the ghee 100% quality assured, you may keep the ghee jar in the fridge.
Otherwise, it is not required to store ghee in a refrigerator, etc. and as a consumer you can buy ghee in bulk quantity.