DIY ghee

DIY ghee is “do it yourself” ghee by own in a personal facility. Buying ghee from a shop may not seem attractive for people who love to cook and produce kitchen staples independently. DIY ghee is a simple guide for people like you, where you will get to know the nitty-gritty of ghee making.

Theoretically, ghee making is an easy process without much complication. It would be best if you boiled butter at a low temperature in your oven, and once the milk solids and froths get clear, you will get the pure butterfat in your boiling pot. Now you have to strain the fat from the milk residues and preserve it in an airtight container. Your homemade ghee is cooked and ready for serving. It is a simple process, but it takes time, and it demands sincerity to make the best quality homemade ghee.

But there is a catch. It is not that simple as it reads. While making DIY ghee, you have to remember these three (3) points.

  • The authenticity of the making process.
  • The purity of the ingredients.
  • The golden rule of storing ghee you will produce.

The authenticity of the ghee making process

When it is about DIY ghee, it is a short-scale production, and mostly it is used for your personal use. The indigenous ghee-making process is used in these cases, which is a simple and less complicated process.

It would help if you had a thick-bottom pot for boiling butter, and the whole process is done in a slow cooking method. It takes time to cook butter, and the process includes the elimination of the residues and impurities from the butter gradually.

The butter’s moisture content gets gradually removed, and the milk solids like casein, lactose, etc., get deposited at the bottom of the pot as ghee residues. Once the pure butterfat remains left in the boiling pot, you can collect the ghee butter by straining it with a filter cloth.  

In the homemade ghee-making process, instead of milk butter, milk cream is also used. For making cultured ghee, cultured butter is used, which contains lactic acid, which is 100% allergy-proof and stomach-friendly.

The purity of the ingredients

Ghee is a unique and delicate dairy product, where the authenticity of the making process matters a lot. Simultaneously, the purity and quality of the raw ingredients contribute a lot in determining the quality of the ghee produced, no matter if it is a commercial manufacturing process or a DIY ghee-making method you are following.

According to dairy research, grass-fed butter is more nutritious than grain-fed cow milk butter. So if you are planning to prepare ghee at home, try buying organic grass-fed butter to be sure about the produced ghee quality.

However, buying organic or organic grass-fed butter is an essential step of DIY ghee making. Before buying, always check,

  • The authenticity of the grass-fed butter and its origin.
  • If you are buying organic grass-fed butter, you have to check the organic authentication, the certifier’s name, and the product’s nutritional panel.
  • Check the manufacturing date and the expiry date of the unsalted dairy butter you have purchased.

WHY NEW ZEALAND DAIRY INDUSTRY

Milk and milk products are highly nutritious and one of the most digestible sources of protein, providing essential building blocks for a healthy diet for young and old. As one of the few large dairy exporting countries, New Zealand plays a vital role in global nutritional security.

Source : NZ Story

 

 

 

The golden rules of storing ghee

Storing and preserving the ghee you have produced is the 3rd vital aspect of the DIY ghee-making process. Ghee is a shelf-friendly dairy product and does not require the support of refrigeration, but for its long storage life, you have to adhere to a few storage restrictions.

  • You have to store ghee in a glass jar with dark-colored glass.
  • Just place the ghee jar at the dry and dark corner of your kitchen shelf. Take care so that the jar does not get exposed to sunlight or moisture.
  • Always keep the lid of the jar tightly closed.
  • It would be best to use a damp or dirty spoon to take out the ghee from the jar.
  • Do not keep the ghee-jar in a humid place. It is better to store ghee in an airtight container/jar.

These are the three points you have to be careful about while making ghee at home. In ghee making, if any of these three steps are overlooked or not followed properly, there is a chance to produce compromised quality ghee.

 Although these three steps may seem easy to follow, in reality fulfilling all these three steps is an intricate task. It is, therefore, easier to buy grass-fed ghee of assured quality from an established brand like Milkio Grass-fed ghee. Milkio Grass-fed ghee is a certified organic and non-GMO product. It is lactose and casein-free dairy that lactose intolerants can consume without any risk of dairy sensitivity.

About Milkio grass-fed ghee

Milkio grass-fed Ghee is a New Zealand-made dairy product. This premium dairy manufacturer is Milkio Foods Ltd. Milkio Grass-fed ghee is certified organic by BioGro, New Zealand. Milkio organic grass-fed ghee is a 100% natural product without any synthetic color, flavor, or preservatives. Milkio Grass-fed ghee is Halal and Kosher certified dairy product. 

The USDA endorses Milkio grass-fed ghee’s purity. It is a Keto and Paleo diet-friendly dairy that you can include in your Keto recipes and Paleo recipes. You can eat Milkio grass-fed ghee as a healthy butter alternative, which you can use as safe cooking oil, a natural taste enhancer, and tasty seasoning.

Milkio organic grass-fed ghee is now available in the USA via Etsy and eBay for the US audience. However, if you want to know more about Milkio grass-fed or other Milkio grass-fed ghee products, you can browse the website of milkio.

 


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