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.