How to make ghee is all about ghee production. The pureness of ghee is highly dependent of its authenticity of production and use of the pure raw materials.
It is rightly said that the process and its arrangement decides the premium quality of this dairy product. Ghee is manufactured till date with the traditional boiling process as dairy experts opine that traditional slow cooking process is the best for this dairy delicacy.
Once the milk butter starts boiling, the impurities in it come up on the surface. Then gradually the lactose and casein part of the milk start eliminating. When the dairy butter gets completely clarified, the process of making ghee clarified butter get completed.
The process of making ghee is a longer one, and if purity is maintained, the quality of the ghee, clarified butter will be pure. For instance, organic grass fed ghee is produced from the 100% grass fed cow milk and that makes grass fed cow ghee the best in its category.
What is the traditional ghee making process?
It is a slow cooking process where milk butter is the raw material. In order to make ghee, you need to melt gently the butter in a saucepan against medium-low heat. Once the butter is melted, the butter will get separated into three distinct layers. Foamy layer will be on the top, the milk solids will accumulate to the bottom of the pan, and (ghee) clarified butter will stay between these two layers.
What is the color of the ghee prepared?
Once prepared, the clarified butter gets the color of golden yellow. If you boil it further, the golden yellow color may get caramelized and the final product becomes semi liquid in room temperature. This time the color of ghee can be little brownish, which is the reason ghee is also called brown butter.
This is all about pure ghee. Some ghee varieties are available in market that are color treated. It is always wise to discard these adulterated version. Grass fed organic ghee is the best option for your use.
What ghee contains?
Ghee is made of full range of short, medium and long chain fatty acids, both unsaturated and saturated type. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins like A, D, E and K. Ghee produced from dairy butter of grass fed cows is counted as one of the chief natural sources of CLA (Conjugated Linoleic Acid).
What makes ghee unique?
Ghee has nutritious content, which is health friendly as well as it has some medicinal properties. Unlike fat based oils, ghee does not impose harmful effect on heart if consumed in moderation. Ghee diet is helpful for people of all ages and it helps in improving lifestyle.
Besides medicinal use, ghee is unique for its versatility. You can use ghee in cooking, as well as you can use raw ghee in diet like salad seasoning. Ghee can be used as cooking oil for almost all types of dishes. Once it was staple for Asian and Middle East cuisine, but now ghee is used worldwide in baking, sautéing, deep frying, etc.
When ghee should be used?
Ghee is a multipurpose dairy product. It is used in cooking. Ghee cooked dish emancipates a unique nutty aroma. Because of its medicinal property, ghee is used in preparing ayurvedic medicines too.
Apart from consumption, ghee offers some health benefits if applied externally. Regular ghee massage helps in improving skin glow, prevents dryness, and takes care of skin softness. Ghee message in habit works well in prevention of hair fall, dandruff, and split ends, etc.
Ghee vs. Coconut oil: which one is better?
Both ghee and coconut oil are used in cooking. Those who have tendency of bloating should avoid the use of coconut oil. People who are underweight, ghee is a better option for them. The quantity of vitamins in coconut oil is lesser than ghee. Ghee contains gut friendly butyrate, which is not present in coconut oil.
Both Ghee and coconut oil is health friendly. You have to consume each of them in moderation to enjoy their benefits at its best.
Ghee vs. Olive oil: which is the better one?
Olive oil is a plant product while ghee is a dairy item. In terms of smoking point, ghee offers higher smoking point than olive oil. Olive oil offers 350 to 410 degrees Fahrenheit, while grass fed ghee offers 482 degrees Fahrenheit. In terms of calorie ghee is a high calorie cooking oil but olive oil offers lower calorie if added to diet. Ghee offers longer storage life, but olive oil is not that storage friendly. Ghee is ideal for all types of cuisine while olive oil is not used in cooking sweet dishes.
Ghee contains fat soluble vitamins, A, D, E and K. These are all heart friendly vitamins that supports healthy heart.
This dairy product contains sufficient butyrate that is a medicinal supplement for healthy colon. Ghee in diet is a simple but healthy way to control the recurring complication of constipation.
This dairy staple contains healthy saturated fats and that help in natural weight loss management for people with active lifestyle. The Omega 3, 6, and CLA of ghee stand responsible for weight loss, heart health, and helps in getting energy and endurance for improved life style.
This dairy product is anti-inflammatory in its effect. Moderate ghee is diet helps in reducing inflammation of body.
Ghee in food is a good remedy for reducing the discomfort of acidity.
Ghee is safe for lactose allergic people because it has negligible amount of lacrosse and casein.
Ghee medicinal benefits:
Morning tea or coffee with ghee and without sugar is as good as an energy drink. It works as a filler food too.
Ghee in lukewarm water at bedtime is a good medicine for insomnia.
Ghee with lukewarm water in empty stomach helps in body detoxing.
Ghee massage maintains good skin health and keeps hair heath at par.
Ghee diet improved brain power, boost concentration, and enhance memory in kids and aged people.
Food cooked with ghee is especially helpful for boosting virility in men and fertility in women. According to Ayurveda, ghee enhances libido power as well if taken in moderation.
These are some of the benefits of ghee that makes it unique in dairy product category. But all types of ghee are not this much health friendly.
Here how to make ghee plays a vital role of quality control.
Does ghee improve skin color?
Pure ghee contains loads of fats and that is friendly for maintaining skin elasticity. Furthermore, ghee contains Vitamin A, D, and E, which are skin friendly vitamins. Regular application of ghee on skin helps in improving skin glow. Ghee as a skin care cream reduces skin blemishes and helps in improving skin complexion within 7-10 days with visible improvement.
Ghee: one of the best moisturizers
Ghee works as a natural moisturizer. Ghee with food maintains the hydration level of body hence keeps skin tissues soft. Besides adding ghee in diet, you should apply ghee in your skin. Regular use of this easy ghee remedy will help you in improving your skin softness.
Grass-fed ghee: why it is the best quality?
It has been surveyed and checked that grass fed cow ghee is the best in its category. This premium quality ghee is produced from grass fed milk-butter.
Cows that are grass fed and are not kept under captivity, produce better quality milk. The butter produced out of this superior quality of milk butter contains higher percentages of nutrients and fats that stand responsible for its better benefits.
Thus is the reason how to make ghee or the process of making ghee matters a lot in deciding the ghee quality. Unless the best quality in maintained, consumers will not get best benefits by their ghee diet.
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Grass fed ghee vs. Butter is a common dilemma for ketogenic diet users.
Since the inception of the ketogenic diet and the necessity of consuming fats for the best result, there has been a lot of debate on this topic, particularly within members of the Ketogenic (Keto) diet community.
But what’s the better option here and why?
Let’s compare ghee vs. butter from different aspects.
Ghee and butter can be compared due to their general similarities; both being dairy products, almost same calorie count, containing good amounts of fats, and some similar nutrients. Now before going onto explain this ghee vs. butter keto issue, we need to understand what a Keto diet is exactly.
What is a Keto diet?
A ketogenic diet is popularly known as keto diet. It is a popular and proven effective dieting scheme worldwide, where dieters are suggested to reduce their carbohydrate consumption and instead they need to focus on their protein and fat intake.
The Keto diet gained popularity due to its ability to lose body fat quickly. People suffering from obesity or with excess unwanted body fat, may see great benefits from trying out a Keto diet, provided there is no history of heart disease or hypertension.
This diet is based on the theory of ketosis, where the human body doesn’t use the Citric Acid Cycle due to a lack of glucose from carbohydrates. So essentially the Keto diet is a high-fat, high-protein and low-carb diet, the reduction of carbohydrates induces the state of ketosis. As quality fat intake is a vital issue of this diet and both ghee and butter contain loads of fats, the question of butter vs. ghee is an important issue for the users.
What is ghee used forthe Keto diet
Maximum saturated fat content is recommended for the Keto diet as Keto diet prescribes cut on carbs and add on fats and proteins. As ghee contains up to 64% of fat, it can be used as a reliable source of saturated fats, provided you use good quality ghee or clarified butter. Now you may wonder, where to buy where to buy clarified butter, which contains pure fat and no adulteration?
In reality, you can buy organic grass fed ghee for using in your Keto diet. Deciding and finding the authentic source about where to buy clarified butter and buying your ghee butter from there will add better result in your health management.
Healthier option: ghee or butter
Ghee is a great substitute to regular butter that contains substantial amounts to lactose, because it is stripped from milk solids during the clarification process, leaving only healthy butter fats behind as residue. While it is a much healthier alternative to regular butter, it is still a kind of fat.
Grass fed ghee vs. Butter: Grass fed cow ghee is known to be called the “better butter”.
There are many reasons why it called:
Ghee contains more fat per gram than butter: one TBSP of ghee contains 14g fat compared to 12g in butter.
cow ghee benefits includes a higher smoke point than butter: 485°F (252°C) versus 350°F (177°C) for butter, which makes clarified butter a safer choice for cooking.
Cow ghee offers better shelf life: Grass fed ghee is more shelf stable and can be preserved without refrigeration, saving you fridge space, which is not applicable for butter. You need to preserve butter in fridge.
Grass fed Ghee is suitable for those that are lactose intolerant: Ghee is clarified butter, so all the milk solids and proteins are filtered out. Many individuals with a lactose allergy can consume ghee fine but not butter.
Grass fed organic Ghee contains vitamins, butyrate, and CLAs which are gut friendly and good for your health.
Ghee contains Medium Chain Triglycerides (MCTs) and this is excellent in providing high energy levels and helps with cognitive functioning.
If you are targeting to consume the right kinds of fats and provide yourself with energy on a keto diet, cow ghee is a better choice than butter.
How to use grass fed cow ghee in Keto diet:Grass fed Butter vs Ghee
Ghee is a versatile cooking ingredient and adapts well to most of the cuisines. Keto dieters have reported that grass fed cow ghee has a more flavorsome taste over regular butter itself.
The common uses of ghee are:
Cooking: Replace ghee 1:1 in place of the cooking oils and butters you use now. Use ghee for stir-frying, sautéing, barbequing, roasting, baking, etc.
Spices: Ghee is known to make spices, i.e. Garlic, more flavorsome. Fry some garlic in ghee before adding veggies or meat, and witness the intense aromas given off.
Hot drinks: Add a spoonful of ghee into your morning coffee, tea or hot chocolate for a fast energy boost.
Benefits of ghee vs. Butter: WHY ghee is good for keto diet ultimately
Overall, grass fed cow ghee if consumed in moderation, can work as a feel-good and everyday staple in your diet. Replace the current fats in your diet with ghee good fats, and watch your keto diet work fantastically.’
GheeComposition and its role in theketogenic diet
Ghee Composition and its role in the ketogenic diet is quite unique. A tablespoon of ghee has 13 grams of fat to butter’s 12 grams, and about a gram more of monounsaturated and saturated fats, the good fats, which brings us to MCTs. The ketogenic diet and MCTs also help in cancer prevention.
Ghee vs butter: ghee does not have the trace of casein
This is the biggest difference between butter and ghee and might be a trump card for you if you’re allergic to dairy protein. Butter is mostly fat and water, but it still has trace amounts of casein and lactose, the two compounds in dairy that most often cause allergies and sensitivities. Casein provides butter its silky creaminess.
It can also cause symptoms like:
Puffing, coughing, asthmatic symptoms
Itching of skin.
Nausea, vomiting, and diarrhea, etc.
Ghee has little to no casein or lactose, meaning even dairy-sensitive people can usually consume it. It blends into Bulletproof Coffee well and is a decent substitute for butter in most of the recipes, although it’s oilier than butter and may change the texture of a dish slightly.
If you do prepare bulletproof coffee with ghee, certainly it won’t foam the way butter does so your expectation for getting a frothy latte top my not come true. But still its tasty and energetic, may be better than butter made variety.
Ghee vs. Butter: What’s the Difference?
For users, ghee and butter are made up of diverse components. Butter on its own is included of butterfat (roiled from cream), water, and milk solids. Ghee, which is reduced from butter, is only made up of butterfat.
Unlike butter, ghee, and other types of clarified butter comprises no lactose and are very low in casein content, which makes them an perfect substitute to regular butter for those with dairy and lactose intolerance. However, sometimes ghee may contain trace amounts of casein and lactose, so it should still be evaded if you’re truly allergic or insensitive.
Ghee can be used in different recipes that need solid fats, such as butter or coconut oil. However, ghee offers slightly nutty taste, which may enhance flavor of cooking —in a different way.
Ghee vs. butter for keto diet should not be decided on its taste or for the fat content only. The utility of ghee is best assessed if all the ghee benefits are analyzed. Ghee offers good fats and its vitamin and antioxidant content is helpful for maintaining a good balance of energy, endurance, and immunity of body.
The success of keto diet largely depends on the quality fat intake and lifestyle modification. With proper lifestyle and moderate ghee in diet, the rate of success of ketogenic diet gets obviously boosted.
Where to buy ghee?
In order to enjoy best Keto benefit, you should use pure ghee in your diet. Rather you should prefer grass fed ghee in your diet. But you may wonder where to buy ghee that is pure in quality that you can rely?
Desi ghee manufacturers are the ghee producers who use the traditional process for making ghee.
It is not about a geographical location, but it is all about authentic ghee making practice. According to dairy experts, traditional (desi) ghee is more nourishing and it contains more nutrients than ghee produced in non-traditional commercial processes.
Can ghee be made of curd?
Desi ghee making process uses curd for making ghee. From pure milk, the curd is made and by churning the card, milk butter is prepared. In the traditional ghee making process, a desi ghee manufacturer boils the freshly prepared milk butter to prepare pure ghee clarified butter. In this process, butter is boiled to that extent until the water portion gets evaporated and milk protein like lactose and casein gets removed.
The current methodology of ghee manufacturing
There are a total of five methods of ghee manufacturing. These are
Desi or Indigenous Method: This process is also called the desi manufacturing process of ghee making.
Creamery Butter Method
Direct Cream Method
It has been observed that 90% of quality ghee makers use traditional ghee making methods. These desi ghee manufacturers keep stringent quality management for the produced ghee quality.
What is the process of desi ghee manufacturing?
There are different processes for ghee manufacturing. However, the traditional process is the most popular method in ghee manufacturing.
In this process,
The concentration of milk fat in the form of cream or butter is used as the raw ingredient.
Heat clarification of fat-rich milk portion is done and the process reduces the amount of water to less than 0.5%.
The 3es phase involves the removal of the curd content in the form of ghee residue.
Pure ghee is a natural dairy product, which is produced from milk butter or milk cream. Pure ghee is made of 64% saturated fats (containing long, medium, and short-chain fatty acids), some vitamins, and a certain quantity of unsaturated fats. Premium desi ghee manufacturers made ghee does not contain artificial color, aroma, or chemical preservative. Ghee is also known as clarified butter.
Why Desi ghee manufacturers use unsalted ghee in their production process?
Unsalted dairy butter is used in the traditional ghee making process for three primary reasons. One is for maintaining good taste. If salted variety is used as ghee raw ingredients, the taste of ghee will be salty, which is not its natural taste.
Good quality ghee is a zero-sodium dairy product. Salted butter is not free of sodium. For a simple reason, a salted variety of butter is not the right option for making ghee.
At the time of boiling butter, salted category produces more foam than its unsalted version. These are perhaps the reasons desi ghee manufacturers use the unsalted category of butter for making ghee.
The improved desi ghee manufacturing process
Although traditional, desi ghee manufacturers are now employing an improved process of ghee manufacturing. In the improved process, traditional authenticity is being maintained but cleanliness and hygienic conditions are best adhered to. As a result fermentation process, curd making, and corning process have become more mechanized. The clarification process has become more systematic and that is why the ghee quality has become consistent.
Once the traditional ghee making process was meant for small scale production but improved creamery butter professional methods of ghee making can make quality produce. The production flow chart involves milk-cream-butter-ghee, which is exactly like the traditional method, which involves the same production flow as milk-cream-butter-ghee. Storage friendliness of the ghee in the improved traditional process is better than the old primitive process.
Factors impacting ghee quality are:
The fat content of the raw material used: Desi ghee manufacturers take the best care for getting the finest yield as higher the fat content, higher will be the yield.
Method of ghee production: The fat-recovery phase in the traditional ghee making method is the lowest in the range of 80-85%, while in the creamery butter method the fat recovery ranges from 88-92%. The fat recovery remains the highest indirect cream method, which ranges from 90-95%.
Quality of milk or cream: The quality of the milk or cream decides the ghee quality.
Fat recovery from ghee residue: Fat recovery from the ghee residue decides the quantity of fat in ghee produced.
Milkio follows a modern process of ghee manufacturing
Milkio as one of the leading ghee manufacturer follows Creamery Butter Method. In this process,
Unsalted butter is used as a raw ingredient.
The butter gets transferred to the boiling kettle,
The butter starts boiling at 110° Celsius for 10 minutes.
Protein particles get brown and the produce gets cooled at 65 degrees Celsius.
The produce gets thoroughly strained. Ghee is kept for getting cool. The product is ready for packaging and shipping.
PROCESS : 2
Equipment needed in this commercial ghee making prices are:
Milkio Foods is an accredited ghee manufacturer because the company maintains all the intricacy of ghee production in the traditional manufacturing method. Milkio organic ghee is produced in New Zealand and it is BioGro certified for its organic labeling. Milkio organic cow ghee is available in the market both online and in regular stores.
Milkio Foods offers services like ghee private label and ghee contract manufacturing. To know more details about these B2B service facilities mail at: email@example.com
One is the primary producer and the other is the secondary producer. Primary producers maintain a dairy farm for producing the milk butter and the secondary ghee producers buy their raw materials from certified firms. For example, Milkio Foods of New Zealand is a secondary producer company that uses raw ingredients of ghee from organic-certified dairy farms only for making their organic grass-fed cow ghee.
How ghee is produced in the factory?
Ghee is produced from pure milk. In the traditional process, milk is converted into curd and by churning the card, we make milk butter. Now it is a slow cooking process. Milk butter is boiled on low to medium flame and from melted butter, gradually milk proteins like lactose and casein get separated.
The butter gets clarified in this slow-cooking process and that is why ghee is also called clarified butter. Clarified can be further caramelized and it is called ghee. Pure ghee producer companies keep this process completely transparent and no synthetic color, flavor, or preservative is used in ghee making.
Usually, five methods are used as ghee producer commercial processes. These are the traditional method, creamery – butter method, direct cream method, pre-stratification method, and continuous method.
Why the traditional method for ghee producing is the most popular?
The indigenous or traditional method is the most popular process of all the methods, and ghee produced by the traditional method represents a key share of total ghee production across the ghee producer countries. Modest technology, low-cost equipment, small-scale process, and greater organoleptic superiority of ghee are some of the causes for this popularity.
The methodology of ghee manufacture following this traditional method involves (i) fermentation (by lactic acid bacteria) of primary raw material (i.e., milk butter); (ii) an automated process to accumulate milk fat in a concentrated formula; and (iii) boiling of the fat concentrate at a specified range of temperatures for the removal of moisture and to bring the blending of milk fat with fermented residues of nonfat-milk solids. The distinctive aroma, flavor, and taste of ghee largely depend on the 1st and 3rd steps of this process.
How much milk is used for making 1 kg ghee?
The quantity of milk required for making 1 Kg ghee is slightly flexible as it depends on the type of animal. For 1 kg Cow ghee, it takes around 25 liters milk, and for buffalo, it takes 12.5 liters for making 1 kg ghee. Traditional cow ghee demands more milk: often 30-35 liters of cow milk is required for making 1 kg now ghee.
What happens if ghee is produced with salted butter?
It is globally observed, dependable ghee producer companies use unsalted dairy butter variety to produce good quality ghee. One of the reasons for not using salted butter in production is the tendency of salted butter in creating froth while boiling, which is difficult to manage. This is one of the reasons, salted butter is hardly used in quality ghee making.
There is another reason to avoid salted butter as ghee producer raw material. If ghee is made from the salted water, there is a high chance that the salt content of the butter gets concentrated and it will hamper the unique taste of procured ghee and it will be high in sodium content, which is detrimental to health. Milkio Ghee is free from Sodium.
What is ghee made from and why is it not vegan?
Ghee is clarified butter and it is typically made from cow’s milk, which means it’s not vegan. It’s a traditional Indian dairy product that is used as cooking oil, frying medium and taste enhancer.
Ghee making process eliminated lactose and casein. However, this dairy item contains butterfat and it is primarily derived from animal milk. This is the reason, ghee is not called vegan.
Why quality ghee producers prefer pure grass-fed milk?
Grass-fed milk is generated from the dairy cows that are fed with natural grass and silage-based foods. It has been observed that grass-fed cow milk contains more CLA (Conjugated Linoleic Acid), 9 kinds of phenolic antioxidants, and many other health-friendly minerals, etc. which means grass-fed milk made ghee is a better choice.
Premium ghee producers, therefore, prefer grass-fed milk for making the best quality ghee.
Which ghee is pure?
All ghee producers claim about the purity of their manufactured ghee. In general, the ghee prepared without adulteration, which means it is free of preservatives, color, and flavor is considered as a pure ghee variety.
If you want to test the purity of ghee, you can do it with simple rick. Take a teaspoon full ghee and apply heat. If it melts almost instantly and the ghee turns brown against heat, it is pure. Or else the ghee producer adulterated it already.
How ghee producers extend the shelf life of ghee?
Premium ghee producers maintain the purity of the manufactured ghee and ensure special care in ghee packaging so that ghee inside the pack remains moisture-proof, UV ray protected, and shielded from the unwanted heat exposure.
If you as the users can maintain ghee from unnecessary exposure to light, heat, and moisture, you can extend the shelf life of this dairy product. Usually, good quality ghee stays intact for 12 months from the date of manufacturing without the support of refrigeration.
What is ghee residue?
Ghee-residue is the by-product of the ghee manufacturing process. It is partly burned (burnt), light brown to the dark brown by color and moist inside by texture. During the manufacturing of ghee, the solids existing in milk-cream or milk-butter appears in the form of tiny particles and these particle together is called as ghee-residue.
The ghee-residue is gained after melted ghee is either strained with bag filters or muslin cloth and gets separated by nonstop centrifugal clarifiers. The produce of ghee-residue may vary depending on the method of ghee preparing process. This happens due to the difference in the non-fatty serum elements of the different quality of ghee butter/milk cream used for the making of ghee.
Milkio Food, New Zealand is one of the leading ghee producers, and the company manufactures Organic Cow Ghee, Grass-Fed Cow Ghee, High Aroma Cow Ghee, High Aroma Sheep Ghee, Infused Ghee [Lime and Garlic], Blend Ghee, Milk Powder, Butter, etc.
Ghee price is one of the most critical facts for ghee buyers because the price indicates the quality of the product.
At the time of buying ghee, a consumer can take a look for the few points, which is related to the ghee quality.
Purity: why pure ghee is costlier?
Pure quality ghee consumption is good for health. The extensive ghee benefits we often read are available from ghee pure quality. If we take the example of cow ghee, unadulterated products like no additive, GMO, color, flavor or preservative-free products are pure, and for obvious reason, pure quality ghee is costlier in the market.
Why Grass-fed ghee variety costlier?
According to dairy standards, grass-fed ghee is one of the best dairy products in the ghee category. Ghee experts have certified that grass feed dairy contains all the nutritional benefits of green grass, freshness, and fertility of New Zealand’s grass-fed milk, where cows are completely maintained on grass and silage based meals.
Grass-fed ghee contains a higher quantity of CLA, (Conjugated linoleic acid), fat-soluble vitamins (A, D, E, and K) in a significant amount, small amounts of protein, etc., which is higher than the ghee produced from the grain-fed cow milk. For better nutritional quality ghee price for grass-fed variety is always higher than common ghee quality.
Organic ghee is produced from organic quality milk. There are some strict benchmarks of organic farming like dairy cows have to be maintained on open pastures, they will be fed on grass and grass made products, which are cultivated without any use of chemical fertilizer and pesticide use.
Maintaining an organic farm is costlier than a usual dairy farm and for obvious reason, organic dairy is priced higher.
Why is Ghee expensive?
Ghee is exotic dairy food. Not only the purity of milk is maintained, at the time of ghee production in the traditional process many other manufacturing intricacies are maintained. The fineness of the production reflects in the produced ghee quality, like its texture, shelf-life, ghee benefits, and its nutty aroma.
Once ghee was popular in India and the Middle East, but nowadays this dairy product is popular worldwide as an excellent source of heart-friendly fats, and ghee is available in the global market. Keeping compromised adulterated qualities aside, good products are sold at a higher price because these are expensive products. This is the main reason ghee price for premium ghee is higher than non-premium varieties.
Ghee is also called the clarified butter as dairy butter gets clarified in the slow cooking production process so that lactose and casein of dairy butter gets eliminated. For homemade ghee, resource quality is difficult to maintain whereas in grass-fed ghee quality, resource, which is dairy butter, is 100% quality assured.
Homemade ghee quality may stand inconsistent, but in certified grass-fed ghee, product quality is strictly monitored. As a result, consumers have to pay higher ghee prices for grass-fed ghee purchase.
Is it cheaper to make or buy ghee?
Apparently, you can find that making ghee at home is easier and cheaper if you calculate the ghee price. But on the other hand, a container of organic grass-fed may cost you a higher price to play but here you can be sure about its nutrients, shelf life, and quality, etc. It is an assured quality dairy product. Making ghee is easier definitely but buying quality grass-fed ghee is a healthier option in the long run.
Soil quality, pure environment, and animal welfare are the three pillars of organic farming. In New Zealand, organic farming restrictions are completely maintained and dairy products are made here completely unadulterated. Dairy is one of the most revenue segments of this country and is highly monitored and supported by government regulations.
When ghee is certified as Grass-fed New Zealand ghee is clearly stated that it is an official endorsement and nothing is assumed here. The dairy quality of New Zealand is therefore superior, and because of its premium quality, it is costlier.
How can you judge the pure quality of cow ghee at home?
Take one teaspoon grass-fed cow ghee and heat it on the medium flame. The product will get almost instantly melted and it will take a brownish color if it is a pure and unadulterated ghee product. If there is an impurity in the product, it will take time in melting and after melting it will show a light yellowish color. Before checking the ghee price, you may check its purity so that you can justify the price you are paying.
Does pure ghee go bad?
Pure cow ghee is a natural product and it offers a longer shelf life. Pure grass-fed cow ghee offers from 12 to 18 months shelf life post its manufacturing date. Pure ghee does not need refrigeration support. If you want to verify the purity of a ghee product by reading its label, ignore the ghee price.
Rather you can check the storage instruction and its expiry date. Milkio organic 100% Grass-fed ghee offers 12 months shelf life without any refrigeration support.
Ghee price is one of the deciding factors for your product selection and shopping, but the price of the product is a critical point. Premium quality ghee is a costly dairy but it is storage-friendly cooking oil and it offers many health benefits if you use quality ghee in your diet.
If you wish to buy grass-fed cow ghee, you may go for Milkio ghee. Made in New Zealand, this premium dairy item is a certified organic 100% grass-fed cow ghee.
It is available for online purchase as well as in regular grocery stores New Zealand. You will get to enjoy quality along with you may justify the ghee price.
Clarified butter recipe, which means how clarified butter is made, which is a long process of slow cooking.
In this cooking course dairy butter is boiled until ghee butter gets clarified removing its lactose and casein parts. Clarified butter offers a nutty smell and a creamy texture. Pure clarified butter is made without the use of synthetic color, flavor, and preservatives.
Can you use salted butter for making clarified butter?
In clarified butter recipe mostly unsalted butter variety is used. There are predominantly two reasons. One is the foaming tendency of unsalted butter, and other is the risk of salt condensation in the produced clarified butter. Although technically there is no constraint of making ghee from salted butter, practically it is not a preferred ingredient.
Ghee vs. clarified butter? Is there any difference?
Mostly ghee and clarified butter are considered same, but there is a fine line of difference. Ghee is a further cooked version of clarified butter, which offers a nutty caramelized flavor and sometime instead of the golden colt of clarified butter ghee looks brownish and granular in texture.
In terms of shelf life, ghee is more storage friendly than clarified butter. In short, ghee is the last product of clarified butter recipe.
Clarified butter vs. Butter: how is the taste difference?
If we compare between clarified butter vs. butter, both are dairies but there are taste difference. Butter is silkier in texture whereas clarified butter is mostly creamy and offers a nutty aroma. Buttery aroma is milky but the main difference of these two products is its content. Butter is not free of lactose and milk protein called casein, whereas clarified butter, according to clarified butter recipe, contains neither lactose not casein.
People with lactose intolerance may face trouble of food allergy after consuming butter, but ghee the case of ghee the chance of food allergy is rare.
Is ghee, clarified butter healthier than butter?
In terms of cooking, clarified butter is more stable than butter. Clarified butter offer higher smoking point, which means ghee acts more stable against higher temperature. In terms of higher smoking points, and as allergy risk free products, ghee is healthier than butter.
Ghee clarified butter vs. Olive oil
In terms of calorie, obviously olive oil is a winner. It is a low calorie cooking oil but it is not nutritious as ghee, clarified butter as clarified butter contains more nutrients and it is a dairy product. Being couples with active lifestyle ghee can be used raw, while olive oil raw does not add the rich creamy nuttier taste like ghee.
In terms of storage, clarified butter is a better option. Clarified butter recipe is the reason behind its storage friendliness.
Clarified butter recipe: is it a superfood?
Clarified butter recipe is the reason behind its super power. Pure ghee is produced from pure cow milk. For example, grass fed ghee is made from the 100% grass fed cow milk, which is more nutritious than grain fed cow milk. The use of pure raw material is one of the reasons for the nutrient richness of clarified butter.
Due to nutrients and health friendly fatty acids in ghee, it shows many therapeutic power. These are the medicinal qualities of ghee that aids in healing and strengthening human health, immunity, and wellness. Ghee in diet is beneficial for people of all ages and that is why dieticians praise ghee as a superfood.
Does clarified butter contains butyrate?
Clarified butter contains medium and short chain fatty acids. Butyrate is one of the ingredients of these fatty acids, which is known as a natural colon cleanser.
Due to the presence of butyrate in clarified butter, it works as a natural medicine of constipation and irritable bowel syndrome, etc.
Is Clarified butter good for weight loss?
Clarified butter contains CLA and Omega 6, which are known for their natural weight loss support quality. It has been diagnosed that clarified butter if added to diet can work as a filler food and it helps in calorie intake control.
Clarified butter in diet and maintaining active lifestyle, regular exercise, etc. can help in reducing body weight naturally. Furthermore, it has been proved that clarified butter helps in using fat cells in getting burned for generating energy. As ghee is filled with essential amino acids, these acids help in shrinking the size of the fat cells.
Why do you clarify butter?
When we clarify butter, the process of boiling removes all the milk solids as well as water, and only the butterfat remains left. Clarified butter offers a higher smoke point, and that makes this ghee clarified butter an ideal cooking oil for baking and sautéing. The Clarified butter recipe process is simple; it takes little time as it is a slow cooking process, and the storage life is much longer than normal milk butter.
Clarified butter recipe is a traditional process and the uniqueness of this recipe is its contribution in maintaining the produced ghee quality. Unless quality raw ingredients are used and the authenticity of the recipe is maintained, procured ghee quality is difficult to maintain.
Milkio Grass fed ghee clarified butter is made from pure grass fed cow milk. The ghee is storage friendly and can be kept in kitchen shelf for 12 months after it is manufactured.
To know more about Milkio grass fed ghee, and ghee clarified butter recipe, browse at: https://milkio.co.nz/
Disclaimers: This information is intended to provide general information to the public, We recommend you seek professional advice as appropriate.