Ghee making process
Nothing can upgrade your meal if not by adding a spoonful of ghee or cooking with it following the ghee making process. Ghee which is also termed as clarified butter by many, is made from unsalted butter. The butter is heated, and the liquid evaporates while the milk protein settles down, which is strained.
Ghee offers multiple benefits, and brands like Milkio have mastered the art of the commercial ghee manufacturing process. The most common methods of commercial ghee manufacturing are discussed below.
The Traditional One
Although not really used for the commercial manufacturing of ghee anymore, milk here is kept for fermentation. Collecting butter, it is heated in a big earthen pot or a metal one. The protein would settle below while the liquid will evaporate, producing ghee.
Why New Zealand?
The spirit of dairying in New Zealand is the spirit of ingenuity. From our milk we create more than 1500 products and product specifications, and thanks to generations of adventurous and creative dairy people, these products can be found in all corners of the planet. Our inventiveness has led to the creation of products, such as whey protein for specialised nutrition needs, that support the wellbeing of consumers.
Source: NZ story
Obtaining Ghee With The Direct Cream Method
A method that involves the separation of cream from almost 70% milk fat with the help of the centrifugal process. Heated at a temperature of 237-degree Fahrenheit, the ghee kettle that is used comes with a pressure valve, an agitator alongside a steam control unit. For this kind of ghee manufacturing process, butter is not needed at the initial stage.
While heating, the moment the liquid turns yellow or light brown, it is immediately switched off. The moment all the moisture is gone, special care should be given to ensure the content does not burn off. The end of the process is only reached after second effervescence has been obtained. At the end stage, the nuttier flavor of ghee and the smell would indicate it is prepared.
The Pre-Stratification Process
For the ghee making process, butter is necessarily made from aged cream. Butter is taken in a ghee kettle where it is melted, maintaining a temperature of 176-degree Fahrenheit.
The end product can be distinguished into three different layers, with the protein particles floating at the top, fat at the middle, buttermilk serum at the bottom. The middle layer is what is called clarified ghee. The middle layer is again heated to give it a nutty flavor and brown color.
The Continuous Process
This is more of a modern approach towards ghee contract manufacturing to save time on bulk manufacturing. Here the butter is first heated and then transferred to a balance tank. After heating in SSHE, ghee is obtained through the centrifugal method. The clarified butter obtained is then packaged hygienically and shipped off.
Brands like Milkio offer exceptional quality ghee made from butter obtained from grass-fed cows. When it comes to the ghee making process, Milkio follows the advanced methods to churn out more, keeping quality consistent within a short frame of time. Their ghee products are readily available online on sites like eBay and Etsy for US customers.