Converting butter into ghee is the first phase of making ghee.  Butter gets boiled and the impurities and milk solids get removed in this process. But what makes ghee dairy-free when it is made of dairy?

Converting butter into ghee is the simple way of ghee-making explained.  It is a slow cooking method but it is the most vital part of ghee production.  However, besides following the butter boiling method, it is also important to source pure raw ingredients, which are milk butter or milk cream. Purer is the ingredient, ghee quality will match the standard.

Converting butter into ghee: The steps you must follow

Ghee-making is an intricate process and you need to use the step-by-step method for getting the best quality products finally.

• Always use the finest quality butter. Grass-fed butter is the best butter for making grass-fed quality ghee.
• Allow the butter to boil under a slow heat: converting butter into ghee is a slow cooking process.  
• The process will produce foam when butter will be boiling. Remove the foam.
• The milk solids will start depositing down. These impurities will be deposited at the bottom of the ghee. They are called ghee residues.
• Once you get butterfat separated in the ghee-making pot, switch off the flame.
• Now use a ghee strainer and separate the ghee residues from the butterfat.
• The butterfat is the clarified butter. Now the process of converting butter into ghee is done.  Now you can store the ghee in an airtight container.

Converting butter into ghee: which is a better butter?

Ghee making process involves the norms of converting butter into ghee. The process is called the clarification process.  Now we may wonder about the utility of ghee making from butter. Is ghee a better butter? Let’s compare ghee vs butter.

• Ghee is lactose and casein-free dairy but butter contains the trace of lactose and casein. ghee is safe for dairy allergic people, whereas butter is not free from the risk of a dairy allergy.
• Ghee is more versatile than butter because ghee goes well with almost all recipes. Butter has obvious limitations.
• In terms of oil safety, ghee offers a higher smoke point than butter. For high heat cooking methods, ghee is better butter.
• Ghee is more shelf-stable than butter. You can store ghee at room temperature without freezing support, but you can’t store butter without freezing support.

Summing up:

Converting butter into ghee is not a culinary style only, it is the process of upgrading butter for use with better benefits. However, making ghee at home may not seem to be an easy-to-do idea for you. In that situation, you may try using grass-fed quality ghee readymade from a reliable brand like Milkio.

About Milkio Grass-fed ghee:

Milkio grass-fed ghee products are verified non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces these dairy products. The ghee is all-natural and offers an intense nutty feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.

Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product that is 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. Regardless you are preparing snacks with ghee, or you are after making dinner with ghee oil, Milkio grass-fed ghee is one of the best options you can always try. 

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature up to 18 months from the manufacturing date. To buy Milkio ghee, you may place an order at Milkio Website.