FAQ

The main difference is their Flavour or aroma profile. Ghee has strong cooked buttery aroma, while Butter Oil or Anhydrous Milk Fat (AMF) has bland or no flavour. Another key difference is Crystals or Grainy structure. Ghee has large grainy structure while Butter Oil or Anhydrous Milk Fat (AMF) are just oil or greasy; don’t have grainy structure. Bigger granules are mark of purity and preferred by Consumers. Milkio Ghee has both superior flavour and bigger grainy crystals.

Although look similar, ghee and anhydrous milk fat or butter oil is slightly different in its property. Butter oil does not have high smoke point; alternatively, ghee has high smoke point. People who are allergic to dairy products can easily include ghee in their diet. During the clarification process of ghee, casein and lactose are removed from the butter, which makes ghee safe to consume.

Both ghee and butter have their respective effects on the body. Some studies and experiments have clearly revealed that ghee has somewhat alkalizing effect over the body. In contrast, butter will have somewhat been acidifying effect over the body. Ghee’s quality is better than butter. Ghee will also enhance the sweet and richness of the food in comparison to butter.

One tablespoon of ghee will offer you the same quality (in terms of recipe) that 3 tablespoons of butter can offer.

It is called traditional because age-old boiling process is used or making ghee with the state of the art technology and tools. During the manufacturing process of traditional ghee butter is brought to boiling and it is cooked until all moisture from butter is dispersed. In this process, the entire portion of milk solids gets settled at the bottom of the boiling pot. These milk solids, settled at the bottom are burned or caramelized, which is the reason for adding a typical nutty flavor in ghee. The traditional ghee making process is slightly different than making butter oil or butter ghee.  It is done simply by heating butter and removal of milk solids risen top of the pot.

Usually presence of free fatty acids, carbonyls and lactones in ghee stand responsible for ghee’s flavor. The flavor profile gets affected by quality of cow milk, method of preparation, as well as temperature of clarification and storage period. In Milkio’s ghee the proportion of fatty acids, carbonyls and lactones are optimum and in preparation process temperature of clarification is maintained at its best, which generates the typical aroma.

Milkio’s Traditional Ghee is produced in exclusive production house of Milkio in New Zealand under stringent monitoring of dairy experts with the help of state of the art technology.

Milkio’s Traditional ghee is prepared from 100% grass fed pure cow milk and offers an excellent combo of good quality fatty acids, antioxidants, loads of Vitamins, CLA, and beta carotene. Milkio’s traditional Ghee is also resistant to free radical damage, unsalted and completely lactose free. Moreover, the ghee has no preservatives, no Trans-fats, no colors, no flavor enhancers added to it. It is procured from pure cow milk with absolutely nothing else mixed to it.

Milkio’s Ghee is impeccable for cooking, spreading, baking, and just about anything you want to cook in your kitchen, as well as for the holistic purpose you wish to perform religiously. It is a balanced super food that supplies nutrition in adequate quantity for consumers, hence it is special.

Yes, Milkio’s Traditional Ghee is produced from 100% grass fed cows and that is why it is rich in higher proportion of omega-3, omega-6 fatty acids along with beta carotene, CLA, Vitamin E, and antioxidants.

Yes, New Zealand supports and practices happy farming where cows are fed with 100% green grass. This is good for procuring best milk which leads to making best dairy products.

In New Zealand, integrity and good authority are vital in that way that they reinforce government legality and the liberties, civil rights and aptitude to contribute in a democratic state. When people trust their societies, they are more inclined to pay their taxes, fill in their census forms, and to adhere to with laws and regulations.

New Zealand’s high trust society is both a nationwide treasure and a financial asset.  Forbes magazine ranks New Zealand number-1 on its 2013 list of the Best Countries for Business, credit goes to a transparent and steady business climate. As a result, the place boasts its zero corruption and zero-pollution country.

No, you do not need it really.

NB:- 12 months shelf life, Ambient storage

At Milkio, after making ghee, we allow the fresh produce to settle as well as to cool down at room temperature naturally, and when it cools down, the ghee acquires a grainy texture naturally. This lovely texture is the result of a planned manufacturing benefit and not in any way a defect within the product. When users cook with ghee, or they apply it as a spread on a warm food, the grainy texture dissolves almost instantly.

It is really not possible to recommend ghee’s quantity because the ideal quantity depends on the age, lifestyle, general health of an individual. It is better to consult a healthcare care practitioner or a nutritionist to decide the appropriate amount of ghee to be included in your daily diet.

Yes, Milkio’s Traditional Ghee is Halal Certified.

Milkio’s Traditional Ghee is completely unsalted.