The ghee making process is the secret behind the ghee’s premium quality.

The ghee making process is always vital for ghee’s product quality management. Nothing can upgrade your meal unless you use ghee.  If you wish to enjoy all the ghee benefits in your favor, you must buy ghee from a trusted manufacturer who follows an authentic ghee-making process.

Ghee, also called 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 making process. The most common ghee-making process in commercial ghee manufacturing is discussed below.

The Traditional One

Although not used for commercial ghee manufacturing, milk 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 would evaporate, producing ghee.

Step by step ghee making process in the traditional method

Here, we have described a step-by-step guide to making ghee using the traditional process, broken down into six specific points:

Select Quality Butter:

• Begin with unsalted, high-quality butter. Grass-fed butter is preferred for richer flavor and enhanced nutritional value.

Slow and Gentle Heating:

• In a heavy-bottomed pot, place the butter and set the heat to low. Allow the butter to slowly melt without stirring.

Skim the Impurities:

• As the butter melts, foam will rise to the top. Use a spoon to gently skim off the foam to remove impurities and milk solids.

Simmer and Clarify:

• Continue to heat the butter on low. It will bubble and sizzle as the water content evaporates. The color will gradually change from pale yellow to golden.

Watch for Color and Aroma:

• The bubbling will subside as the water content evaporates, and the butter will start giving off a rich, nutty aroma. The color will deepen, and the milk solids at the bottom will turn golden.

Strain and Store:

• Once the ghee is clear and golden, please remove it from heat. Let it cool slightly, then filter it through a fine ghe strainer or cheesecloth into a clean, dry glass jar. This will remove any remaining milk solids.

Remember, making ghee requires careful attention, especially during the latter stages when the color and aroma change. Traditional ghee-making is a skill passed down through generations, and the result is a flavorful cooking fat that can elevate your dishes.

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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 degrees Fahrenheit, the ghee kettle comes with a pressure valve, an agitator, and a steam control unit. For this kind of ghee manufacturing process, butter is not needed initially.

While heating, the moment the liquid turns yellow or light brown, it is immediately switched off. Special care should be given to ensure the content does not burn off when all the moisture is gone. The end of the ghee making process is only reached after a 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 degrees Fahrenheit.

The end product can be distinguished into three layers: the protein particles floating at the top, fat at the middle, and 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 Method: Modern ghee making process

This is more of a modern approach toward ghee contract manufacturing to save time on bulk manufacturing for ghee making process. 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. Regarding the ghee-making process, Milkio follows advanced methods to churn out more, keeping quality consistent within a short time frame. Their ghee products are available online on sites like eBay and Etsy for US customers. 

Why grass-fed butter is the best ingredient for ghee making process?

Here are five reasons why grass-fed butter is the ideal ingredient for the ghee-making process:

Rich Nutritional Profile:

• Grass-fed butter comes from cows grazing on nutrient-rich grasses, resulting in higher levels of essential nutrients like omega-3 fatty acids, vitamins A, D, and E, and conjugated linoleic acid (CLA). These compounds enrich the final ghee with added nutritional value.

Enhanced Flavor:

• The diet of grass-fed cows imparts a distinct and robust flavor to the butter, which carries over into the ghee. The resulting ghee has a deeper, nuttier taste that enhances the overall flavor profile of dishes.

Lower Omega-6 Fats:

• Grass-fed butter has a healthier ratio of omega-6 to omega-3 fatty acids compared to conventional butter from grain-fed cows. The ghee retains this balance, making it a better choice for heart health and overall well-being.

Reduced Environmental Impact:

• Supporting grass-fed butter production encourages sustainable and humane farming practices. It contributes to healthier ecosystems, reduces carbon footprint, and promotes ethical treatment of animals.

Higher Antioxidant Content:

• Grass-fed butter contains higher levels of antioxidants like beta-carotene and vitamin E due to the cows’ natural diet. These antioxidants are preserved in the ghee-making process, offering potential health benefits.

Incorporating grass-fed butter into the ghee-making process improves the final product’s quality and flavor and aligns with health-conscious and environmentally friendly values.

About Milkio grass-fed ghee

Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee-making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.

The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.

Milkio Ghee is a carb & sugar-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

References:
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