Partner with Milkio & taste the golden opportunity with Milkio Butter & Ghee!
Looking to import, distribute, or trade premium grass-fed butter and ghee?
Partner with Milkio & taste the golden opportunity with Milkio Butter & Ghee!
Looking to import, distribute, or trade premium grass-fed butter and ghee?
Ghee is a clarified butterfat made by gently heating butter and separating the water and milk solids. It has a rich, buttery flavour and is versatile for cooking, frying, baking, sautéing, and adding flavour to a variety of dishes.
Ghee is enjoyed across many cultures and is known by different names in different languages:
Names and pronunciation can vary by region and dialect. Ghee is a versatile cooking ingredient enjoyed in cuisines around the world.
We call it traditional because ghee is made using a simple, time-tested method of gently heating butter and carefully separating the milk solids from the butterfat. This process helps develop ghee’s characteristic rich aroma, flavour, and golden colour.
Ghee is made by heating butter and carefully separating the water and milk solids from the butterfat. The clarified butterfat is then filtered to create smooth, aromatic ghee with a rich, nutty flavour. Milkio Ghee is crafted from premium grass-fed New Zealand cow’s milk fat using carefully controlled processing methods.
Milkio Ghee is made from milk fat, so the allergen declaration is: “Contains Milk.”
Yes. Ghee is made from milk fat, so it is a dairy product. During clarification, most milk solids are removed, leaving at least 99.6% milk fat with only trace amounts of lactose.
Milkio Ghee contains no added sugar (sucrose).
Note: People with specific dairy or lactose sensitivities should check the product label and consult a healthcare professional if needed.
Ghee is a source of fat and fat-soluble vitamins, and it can be enjoyed as part of a balanced diet. It is also valued for its rich flavour and versatility in cooking, baking, and everyday meals.
Note: Ghee should be consumed in moderation. This is general information, not medical advice. For individual dietary needs, please consult a healthcare professional.
Ghee and butter both have their place in the kitchen, but ghee offers some practical advantages:
Ghee is a concentrated source of fat and calories, so portion size matters. Eating ghee in moderation as part of a balanced diet and active lifestyle does not automatically lead to weight gain. As with any food, consuming more calories than your body needs over time can contribute to weight gain.
Milkio Ghee is proudly produced in New Zealand by Milkio Foods. Our ghee is crafted from premium grass-fed cow’s milk fat at our modern manufacturing facility, with strict quality and food-safety controls throughout the production process.
Ghee may be restricted on flights because it can be considered a liquid or semi-liquid food, especially when melted. Carry-on rules may limit the amount you can take through security, while airline and destination regulations can vary.
If you plan to travel with ghee, always check your airline and destination’s current baggage and food regulations before flying.
Learn more about ghee shelf life
Read more about why ghee may not be allowed on flights
Ghee has a long history in South Asian cuisine, particularly in India, where it has been used for centuries in cooking and traditional food practices. Over time, ghee spread through trade and cultural exchange and is now enjoyed across South Asia, the Middle East, USA, Austalia, Africa, and many other parts of the world.
Ghee is enjoyed by people around the world for cooking, baking, frying, and adding rich flavour to everyday meals. It is also popular among people following keto and paleo-friendly diets and those looking for an alternative to butter or cooking oils.
The best ghee starts with quality ingredients and careful processing. Look for ghee made from high-quality grass-fed milk fat, with minimal ingredients and no unnecessary additives. Traditional clarification methods also help deliver the rich flavour, aroma, and texture expected from good-quality ghee.
Milkio grass-fed Ghee is crafted from premium New Zealand grass-fed cow’s milk fat and carefully processed to create a smooth, aromatic ghee.
Ghee can develop a golden to deeper colour during cooking as the milk solids heat and caramelise. The final colour can vary depending on the butter, processing method, and cooking time. A darker colour may also bring a deeper, more toasted flavour.
Note: Colour alone does not determine ghee quality.
Yes. Ghee can become firm or hard when refrigerated. You can take it out of the refrigerator and store it at room temperature, where it will naturally return to a softer, semi-solid consistency. Milkio Ghee does not need to be refrigerated. Keep the container tightly closed and stored in a cool, dry place, away from direct sunlight.
Learn more about Do you refrigerate ghee?
Milkio Ghee is shelf-stable and does not need refrigeration. After opening, keep the container tightly closed and stored in a cool, dry place away from direct sunlight. For best quality, always check the best-before date and look for any unusual changes in smell, appearance, or taste before use.
Yes, excellent heat stability. No early smoking during frying or roasting. Performed consistently at high cooking
temperatures.
Yes. Ghee blends well into the dish, providing excellent richness and mouthfeel.
Yes, Ghee is absorbed evenly by the ingredients with no oil separation or pooling. Good cooking yield.
Rich, authentic ghee aroma developed during cooking and remained pleasant when served hot.
Yes, enhanced the overall flavour with high aroma and deep buttery richness without overpowering the other
ingredients.
Yes, maintained a smooth and pleasant texture after cooling
Saw shark flat loach snakehead; salmon, sábalo snipefish skipjack tuna. Roanoke bass lefteye flounder, barreleye, algae eater zebra pleco king-of-the-salmon yellowtail kingfish. Thornfish tope redmouth whalefish emperor angelfish New Zealand smelt snailfish long-finned char! Ballan wrasse, pikeblenny, turbot featherback dwarf gourami wallago European perch barfish monkfish snake
Thornfish tope redmouth whalefish emperor angelfish New Zealand smelt snailfish long-finned char! Ballan wrasse, pikeblenny, turbot featherback dwarf gourami wallago
European perch barfish monkfish snake mudhead quillback gray eel-catfish pleco grunter bigeye amago Rabbitfish. Coelacanth shovelnose sturgeon horsefish crestfish knifejaw. Flagtail frilled shark spiny eel: drum, candiru bonnetmouth cat shark opaleye mouthbrooder, yellow tang fusilier fish southern sandfish! Sevan trout eelpout snake mackerel snubnose eel hog sucker. Shingle Fish gopher rockfish john dory; Old World knifefish Sundaland noodlefish.