What is in ghee is the vital aspect of adding ghee in diet. Ghee is a dairy item and it contains lots of saturated fats.
But besides fat, Ghee contains some more nutrients that offer excellent health benefits to its consumers. It is being analyzed that one tablespoon of cow ghee contains about 13 grams of ghee, in which 12.7 grams is fat, and 112 calories.
Cow ghee is a reliable source of Vitamin A (8%), Vitamin E (2%), Vitamin K (1%), and Omega -3. Cow ghee is free from protein, carbohydrate, sugar, sodium, and fiber. 13 grams of cow ghee contains 38.4 milligrams of cholesterol. Grass-fed cow ghee also contains trace elements like copper and iron and carotenoids.
Grass-fed cow ghee is rich in Conjugated Linoleic Acid (CLA), which is a health-friendly medium-chain fatty acid that helps in reducing inflammation of the body, and it is one of the most popular natural supplements for body weight loss. Organic grass-fed cow ghee offers a higher percentage of beta carotene than the cow milk collected from grain-fed cows.
Organic grass-fed cow ghee also contains butyrate, and it is a known natural supplement for colon care. Because of butyrate, ghee works as a natural laxative and helps in curing the problem of constipation. Although Ghee is a milk-made item it is clarified and does not contain lactose or casein of milk.
Technically, ghee and melted ghee are the same. When ghee reached a certain temperature it starts melting.
In the room temperature, mostly ghee is found in the semi-liquid condition. The average melting point of cow ghee is 76 degrees Fahrenheit (or 32.4° Celsius), which means if ghee reaches this temperature, it starts melting.
All the fat molecules in ghee get melted and texture turns liquid.
According to ghee researchers, the melting point of ghee may slightly change depending on the season and the types of the breed. For example, buffalo ghee melting point is higher than cow ghee.
Almost all fats are the mix of fatty acids in different crystal-like forms, so in real-life, ghee melting point is the stipulated temperature range over which the fat turns from hard to soft and then soft to the liquid stage. In cooking, we mostly use fats that are solid at room temperature in baking, and we consider the fat molecules in the liquid state at room temperature as oil.
This is easy to use in salad dressing as well as for making dips.
However, it will be precise to say against what is ghee that solid ghee and melted ghee is only the change of state of this dairy product.
If you slightly raise the room temperature or ghee temperature, ghee gets melted but it is a physical change, the taste or the chemical properties remain unchanged.
How is butter made is not a simple question of recipe learning.
Making butter at home is indeed a culinary art, but the process of making butter plays a critical role in ghee manufacturing. Better the butter produced ghee will be of superior class.
How butter is made is not a rocket science indeed. It is easy and a homemade delicacy, which homemakers often can prepare from milk.
But the authenticity of the making process and purity and freshness of milk is a prerequisite for making better quality butter.
How butter is prepared
Strategically, milk butter is made from curd. If you wish, you can prepare butter from milk cream as well. Pure and boiled milk gets converted to curd and by churning the curd, milk butter gets prepared. This is an unsalted variety, which is used in preparing clarified butter or ghee.
Composition of butter
The composition of butter is critical in the manufacturing of ghee. Principally this dairy product contains milk fat, moisture, salt, and curd.
It also contains saturated fats and some amount of lactose, acids, phospholipids, air, microorganisms, enzymes, and vitamins. However, the ratio of the principal elements in butter gets widely controlled by the butter manufacturing method.
The quality of butter plays a critical role in determining the quality of ghee clarified butter because ghee is cooked by clarifying dairy butter and that is why ghee is known as clarified butter.
How butter is used for making ghee?
Mostly unsalted white butter is used for making ghee. Regardless of the methods used for manufacturing, the quality of butter stands responsible for the quality of ghee. However, in the ghee manufacturing process, dairy butter gets boiled and boiled butter gets more clarified and ultimately ghee clarified butter is produced. Butter contains lactose and casein of milk, but when it gets more clarified by boiling, lactose and casein part of milk gets eliminated along with water in the butter.
How is butter made, therefore, is an important part of ghee manufacturing as dairy butter is the sole raw material for ghee clarified butter.
Now for the simple reason, a question pops up, what is the difference between butter and clarified butter.
Butter vs. clarified butter
Both Butter and clarified butter are dairy products, but both the products are dissimilar than each other. Let’s take a look at the differences.
Butter vs. clarified butter-Food sensitivity
Both ghee and butter are made of milk: Ghee clarified butter is produced from milk butter, but in terms of food sensitivity, ghee is mostly free of risk of allergy because it is a lactose-free product.
Butter being a milk product is not lactose-free and may cause allergy for lactose-intolerant people.
Butter vs. clarified butter-smoking point
Although butter and clarified ghee-butter are milk products and fat-based dairy items, clarified butter offers a higher smoking point than butter. It means ghee (clarified butter) is a stable cooking oil than butter. If you use ghee against high temperature cooking like baking, deep-frying, it will act stable than butter.
Smoking out of ghee is 482° Fahrenheit, but the smoking point of butter is 350° Fahrenheit.
But butter is not that storage-friendly. You cannot preserve butter without refrigeration. Even with refrigeration support, you cannot store this dairy product for more than 1-3 months.
However, ghee is photosensitive and may get rancid if it comes in the contact of moisture. But neither butter is photosensitive, nor does butter get spoiled if come in touch of water/moisture for some time.
Butter vs. clarified butter-calories
In comparison to ghee clarified butter, butter offers lower-calorie if consumed. Butter offers 717 Kcal per 100 grams with 51% saturated fats, and 3 grams of Trans-fats.
Alternatively, ghee clarified butter offers 900 Kcal per 100 grams with 61% of saturated fats per serving if consumed. Ghee contains a negligible amount of Trans-fats.
If you are looking for good quality fats to include in your diet, clarified butter is a better option than dairy butter. Instead of normal butter, you may go for grass-fed butter.
How is butter made?
It may seem to you that it is not related to ghee manufacturing. But unless butter is produced with the best care and precision the quality of the ultimate ghee product is difficult to maintain.
A quality ghee manufacturer always takes the best care of their butter production for maintaining ghee quality and consistency of the quality.
Milkio Foods Ltd. produces organic grass-fed cow ghee. Milkio ghee is certified by AsureQuality and BioGro, New Zealand. Available both online and regular market, Milkio organic grass-fed ghee is available in the USA, Australia, Taiwan, Saudi Arabia, UAE, Singapore, Thailand, Japan, Egypt, China, and New Zealand.
Ghee substitute: can butter or cooking oils be the substitute of this dairy delicacy
Ghee substitute is the ghee replacement in its use.
You can say it ghee standby also. But unfortunately, ghee can be used as a substitute for several dairy products but keeping all the ghee benefits in mind it is tough to substitute ghee with any other dairy products.
Ghee is rightly called a versatile dairy product, which you can use in cooking as cooking oil, you can use it as a taste enhancer, and you can use ghee as raw for using as a spread. In all these instances, ghee works as a substitute for other products like dairy butter, brown butter, etc.
Butter is an ideal ingredient for baking because butter offers a higher smoke point. Its milky flavor adds a special aroma in baked goods. But if you use ghee instead of butter, you can get the advantage of the higher smoke point. If butter offers 320 degrees Fahrenheit smoke point, Ghee offers 482 degrees Fahrenheit, and it simply explains that ghee is safer than butter against high-temperature cooking.
Ghee offers a nutty flavor, and when ghee is added to baking, it works as a better taste enhancer. Ghee is free from lactose and casein, but butter is not. While lactose intolerant people might find butter tough to digest, for ghee is it’s always a bliss.
Butter is not that storage-friendly. But ghee is a shelf friendly dairy item you can store ghee without the support of refrigeration.
You can replace brown butter by ghee
Brown butter is mostly used as a sweet sauce. It is called Beurre Noisette. This brown fat is used mostly in icing, for adding flavor, and in many dishes as a taste enhancer. Ghee, on the other hand, is versatile cooking oil and it can be used as a taste enhancer in both sweet and spicy dishes.
While brown butter is not completely free of lactose and casein, ghee is fully free from these milk proteins and hence is not allergic to lactose-intolerant people. The role of brown butter is limited in comparison to the use of ghee in cooking, and you can easily use ghee instead of using brown butter.
Try ghee instead of coconut oil
Coconut oil is well known for its high smoke point and sweet taste. In terms of nutrient Ghee contains vitamins that coconut oil lacks. But coconut oil is not that storage-friendly like ghee and may not offer you longer shelf-life.
Ghee especially organic grass ghee is much appreciated because of its versatility. You can use ghee for all types of cooking. But coconut oil is not that versatile and the sweet smell of coconut may not work with all types of dishes.
It is a plant product whereas ghee is made of milk hence is an animal product. The recipes need coconut oil, can easily be cooked with ghee instead of coconut oil. In some cooking coconut oil can be used as ghee substitute but ghee can be used in all recipes as a healthy alternative of coconut oil.
Ghee can be a healthy substitute for olive oil
Olive oil is herbal oil and for natural reasons, the oil is not that shelf friendly. The recipes that call for olive oil can be replaced by ghee as substitute but moderation is a necessity. Olive oil is a lean oil but ghee is quite rich in saturated fats. What makes ghee a healthy substitute of olive oil is its CLA content, which is good for reducing inflammation and to some extent for body weight loss.
While olive oil is often considered as ghee substitute, but the vice versa can also be taken into consideration. You can safely use ghee instead of olive oil. It will add taste, flavor, as well as healthy nutrients in your cooking oil.
Ghee vs. sunflower oil Ghee is a healthy substitute for sunflower oil. In terms of smoke point, ghee is more stable than sunflower against high temperatures.
In terms of vitamin content, CLA, and Omega 3 and 6 fatty acid contents, ghee is a richer option for cooking. Ghee is Keto and Paleo diet-friendly, but sunflower oil is not Keto friendly.
Pure organic and grass-fed ghee are storage-friendly, whereas sunflower oil is not that shelf-stable. For storage, it does not need refrigeration support but you cannot keep it long in your kitchen once the oil is unsealed. Due to high-calorie count, ghee offers loads of energy while no such benefits are available with sunflower oil. Hence moderate ghee can be used instead of sunflower oil.
Finding a ghee substitute is quite difficult because ghee is not only a cooking oil, it is healthy, tasty, and at the same time storage-friendly kitchen ingredient. None of the oils and dairy fats are as efficient as ghee. Ghee is safe cooking oil for its high smoke point that hardly any cooking oil can match.
The cooking oils that are known for high smoke point are not that healthy and storage-friendly like ghee. Pure ghee offers lots of benefits. Therefore if you are using ghee in your kitchen, you should always look for the best quality organic grass-fed ghee. For instance, you can try Milkio organic grass-fed cow ghee.
Prepared from organic and 100% grass-fed cow milk, Milkio organic grass-fed ghee is one of the signature dairy delicacies of Milkio Foods Ltd. Presently, Milkio ghee is available for online purchase and regular market all across the world.
Brown butter vs. ghee is a common fix for dairy shoppers. Both look somehow the same but they differ by taste. The most important part is the recipe requirement.
Some recipes require ghee as their baking medium, whereas some recipes recommend the use of brown butter. Can it be interchanged, or what are the uniqueness of both these two products?
Brown butter vs. ghee: the difference of taste
Brown butter is a unique preparation, which is an unsalted category of dairy butter. In this dairy product, butterfat and milk solids get separated but the texture remains semi-liquid. The color of the product gets brown overheat, and it is used as sweet sauce commonly in French pastry. If we count Brown butter vs. ghee for taste, while ghee is neutral in taste, brown butter is sweet. Not only is it a type of odd butter, but also it is used in different foods to enhance its sweet taste. Users have expressed their delight in using it in baking cookies, scrambling eggs, or even sautéing and searing different foods.
In Cooking, ghee is used as the culinary oil, but brown butter is used as a taste enhancer. For instance, after baking, a chef can add brown butter in the baked cake to add sweet taste in it.
Culinary enthusiasts have described brown butter as savoring nutty or toasty, having a deeper, richer, intense flavor than melted or potted ghee or clarified butter.
Brown butter and ghee: smoking point
High smoking point is one of the premium advantages of using ghee as a cooking oil. Organic grass-fed cow ghee offers a higher smoking point than butter. Ghee smoke point is 250 °C (482 °F). This high smoking point makes ghee a safer option for cooking especially you are baking, doing a slow-cook recipe, or
In contrast to ghee, brown butter offers a smoking point of 350°F/175°C, which is much lower than ghee. This is one of the reasons, using brown butter against higher temperature cooking like sautéing or baking is not in practice. However, Brown butter is more butter than clarified butter.
Although brown butter and ghee may look brownish against brown butter vs. ghee comparison, ghee is safer cooking oil. Although caramelized ghee looks the same as brown butter, there is a fine line of difference between ghee and brown butter. The difference in smoking point elaborates on the contrast.
Ghee is a storage-friendly dairy product that you can store in the kitchen without the support of refrigeration. Good quality organic grass-fed ghee can be stored for 12-18 months from its date of manufacturing.
Ghee can be stored in a dark-colored glass jar and you should keep the ghee-jar away from the exposure of light and heat. Moisture imposition may hamper the quality and consistency of ghee.
Butter including brown butter is not that storage-friendly. You cannot store the dairy product in your kitchen without the support of refrigeration. Besides, you should not store brown butter in the fridge for more than 7-10 days once you have opened its packet/container. However, exposure to heat, light, or moisturizer does not create much impact on brown butter’s quality.
The ease of preservation, Ghee offers longer shelf-life but it is more a delicate product than butter. If we count on brown butter vs. ghee, ghee is an easier and storage-friendly dairy product that you can use for cooking as well as for garnishing, and baking, etc. Butter is neither storage-friendly nor is it that versatile like. Brown butter is no exception.
Brown butter versus ghee: food sensitivity
A Ghee manufacturer mostly uses milk butter to prepare ghee. The process eliminates milk proteins like lactose and casein. As a result, ghee becomes a lactose and casein-free product. Lactose intolerant people commonly suffer from food sensitivity from the consumption of dairy products as most of the milk made dairy products contain lactose and casein. Ghee is an exception as ghee does not contain lactose. People with lactose intolerance, can consume ghee without any risk of food allergy.
Alternatively, butter is not free of milk protein. It contains lactose and casein and that is why it is not an allergy risk-free dairy product. Those who have a food sensitivity, should not add brown butter in their diet. It may create a digestive problem like stomach upset or bloating, etc., problems.
In terms of food sensitivity, if we count on brown butter vs. ghee, ghee is easier to digest dairy products whereas brown butter may cause food allergy for food sensitive people.
Brown butter vs. Ghee: Support of butyrate
The support of butyrate works as a colon cleaner ingredient in ghee. Ghee contains loads of butyrate and that is why ghee in the diet helps in enjoying a natural relief from constipation or the spell of irritable bowel syndrome as the laxative quality of ghee helps in poisonous toxin excretion from the body.
Brown butter, on the other hand, does not contain butyrate that much. As a result butter on consumption hardly works for constipation cure or IBS (Irritable bowel syndrome) management. In terms of natural benefits, the use of ghee is much more health-friendly than an equal amount of brown butter. In between Brown butter vs. Ghee, cow ghee is a safer choice with lots of health benefits.
Ghee is Keto and Paleo diet recommended fat as it has no residue of milk protein in it. Ghee can be used for weight loss food Ghee, if consumed moderate coupled with regular exercise, whereas brown butter offers no such health benefits. If we compare both dairy products like Brown butter vs. Ghee, ghee is more popular for its versatile use in the modern kitchen.
In comparison to brown butter, ghee is a better choice but at the time of buying ghee, you should choose the grass-fed version. Organic grass-fed cow ghee is one of the most premium categories of dairy products for its manifold health benefits, along with its therapeutic benefits on its external uses on the body.
Are you looking for organic grass-fed cow ghee? If yes, you may try Milkio organic 100% grass-fed ghee. Completely pure and unadulterated, Milkio traditional grass-fed can be stored in the kitchen in a hassle-free way for culinary use as well as for using it in making home remedies for general wellness.
How to make brown butter?
Take the butter in a thick bottom saucepan and put the pan on a medium flame. Almost instantly the butter will start bubbling and you should whisk it at random. By the next 10-15 seconds, the butter will start foaming and the color will get changed into brown. You have to whisk the butter constantly otherwise the butter may turn burned.
The color change will be from lemony yellow to light golden brown and then toasty brown. Try to leave the sediment in the pan otherwise, the sweet taste of butter may turn slightly bitter.
Can we use salted butter for making Brown butter?
Technically, there is no fault in using the salted butter category. But there is a high chance that salted butter will become saltier and the sweet taste of the dairy butter will get badly affected. Perhaps this is one of the prime reasons, slated butter is not used for making brown butter.
Why butter becomes brown?
Butter contains milk solids. Against heat, these solids turn brown and they turn the color of the butter in dark brown. Besides burning, these solids offer some different flavors and that makes the brown butter slightly unlike in taste in comparison to normal dairy butter.
What is the taste of brown butter?
Brown butter tastes like a savory toffee. Mostly the butter emancipates a caramelized flavor, which works as a taste enhancer when added to baked sweets or cakes. Normal butter does not taste sweet but due to heat the animal protein in butter gets broken into a variety of flavor compounds and the taste of brown butter gets improved.
Can you use ghee instead of brown butter?
Brown butter is used as a taste enhancer product. Instead of brown butter, you can use ghee as ghee is a more versatile dairy product than the butter. It is a safer option than brown butter because ghee is free of milk protein and risk-free for lactose-intolerant people.
Brown butter vs. Ghee is a critical choice for the consumers if they go for the color of the products. However, the use of these two buttery materials can significantly enhance the taste of the recipes in their way. It is chemically proven that the use of ghee in moderation is better than the use of butter. In comparison to butter, ghee is a long-lasting dairy product that has many health benefits, and the benefits of using ghee in the diet is a proven fact now. However, you should use the best quality ghee in your food like Milkio organic grass-fed ghee. It is indeed a wise choice for your health and wellbeing.
Organic desi cow ghee is one of the most wanted dairy products now that people are adding in their diet. It is tasty as well as good for health in many ways.
Have you ever thought the reason organic desi cow gheehas earned so much popularity? No doubt ghee has become a global product, but a special emphasis is still being laid on the term desi. The term desi is used to signify the traditional authenticity of the dairy product.
What does desi mean?
When ghee is explained as desi, it signified that manufacturers have used a quality controlled manufacturing process. The traditional method of making ghee is not suitable for commercial production hence manufacturers use the process where the traditional process is followed and the resultant product ghee complies with the benchmark quality.
According to the origin of ghee, it was initially a homemade process in India. Curd was churned to produce ghee butter. Ghee butter gets boiled for producing clarified butter or pure ghee. When we describe a product as desi ghee, we point at its unadulterated quality and natural purity. It is an assurance about the product that it is as pure as homemade (desi) ghee.
What is the significance of the organic label?
An organic product is a pure product. Complying the rules of the organic label, an organic product does not tamper with the standard of natural quality. It a product is labeled as organic, it has to be certified by an organic certifier and the raw ingredients of the product have to be organic.
There are different quality benchmarks of an organic product and it varies country wise. For example, the organic benchmark of the USA may differ from the organic etiquette of New Zealand.
What is the specialty of organic cow ghee?
Organic cow ghee is a product of organic dairy farming. Only organic cow milk is used for making organic cow ghee. Organic cow milk is accumulated from organic dairies, who maintain their cattle in an organic natural way.
In the organic farms of New Zealand, cows graze in an open field freely and they don’t stay in captivity. An organic dairy farmer never offers their cows hormonal medicines or antibiotics to boost milk production. As a result, organic cow milk is found without the residues of hormonal medicine, antibiotics, etc., which is more nutritious and enriched with better taste.
In an organic dairy farm, cows are mostly grass-fed and these food values of green organic grasses get reflected in the milk quality. According to research, organic cow milk contains more quantity of beta carotene than the cow milk collected from cows maintained on grain-feed. Organic ghee is made from this premium quality extra-nutritious cow milk, hence the ghee offers its exclusive quality for consumers.
How organic purity is assured?
When a ghee manufacturer claims their prepared ghee is of organic quality, the name of the ghee certifier comes in front. A premium organic certifier will check and analyze the ghee by its quality, and if the quality is judged at par, they offer their endorsement. However, when ghee is certified by a product certifier, it is guaranteed that,
The product is free of chemical color, flavor, or preservatives,
All the documents of the raw materials of the product (ghee) are verified and duly audited.
The organic deity farm is periodically audited for its authenticity on quality control, etc.
So when you are buying an organic certified ghee, you are buying something that is 100% guaranteed natural and all sorts of adulteration free. Organic cow milk is free from all traces of antibiotic medicine residue or hormonal medicine residues and that makes it more health-friendly and wholesome. For example, when organic ghee complies with the USDA standard, consumers can take it granted for 95-100% pure and natural.
The word Desi is signifying the global status of ghee
Nutritionists and dieticians are favoring pure cow ghee in a diet because ghee is enriched with a wide variety of health benefits. Organic desi cow gheeoffers some wholesome benefits like a digestive aid, constipation control, immunity booster of the human body, keeping brain cells active, and body tissues soft and flexible, etc. One of the amazing benefits of pure organic ghee is its support in the weight loss program.
Pure ghee contains up to 64% saturated fat and that is one of the reasons you can use ghee as a filler food, which takes time to get digested. Dieters are now using the high calorie of ghee and its fat content for controlling calorie intake and for substitution of carb-intake. Ghee is identified as Paleo and Keto friendly dairy product that helps in organic weight control for people using ghee in the diet instead of using other cooking oil.
In other words, pure cow ghee, which is prepared in the traditional (desi) process of quality adherence, is found the most reliable variety to enjoy the best ghee benefits. For natural reasons, organic desi ghee is enjoying wide popularity worldwide. Organic desi cow gheeis an authentic source ofpure saturated fats, which people of all ages and lifestyles can add in diet and enjoy its benefits.
In India, Desi cow ghee was a homemade product and people use to store it in the kitchen. Ghee preserved for a long time was used as a natural medicine for therapeutic effects in many physical disorders. Organic quality cow ghee is extensively storage friendly that you can store in your kitchen without any refrigeration support.
You may store Organic desi cow ghee at leastfor 12 months from its date of manufacturing.
If you are planning to buy organic desi cow ghee for your kitchen, you may tri Milkio Organic cow ghee. Prepared from 100% grass-fed cow milk, Milkio organic ghee is produced by the creamery butter method and it is certified by AsureQuality and BioGro of New Zealand. The ghee complies with the USDA standard of 100% purity, and the product is Halal and Kosher certified. Milkio organic cow ghee is now available for online purchase, and in regular retail outlets.