Wide varieties of ghee products are available under different brand names, but people mostly select the products which are from reliable brands. Consumers consider a brand reliable where the profile of the product manufacturer stands consistent. This market rule applies for ghee manufacturers too.
Ghee quality differs somewhat in its process of production. Ghee is naturally prepared by boiling unsalted milk butter, which is prepared by churning the milk cream (conventionally it is prepared by churning curd). During the boiling of milk butter, all the milk solids like lactose, casein get eliminated, and the clear liquid fat remains left in the crockpot. The solid residue settled at the bottom gets ultimately discarded.
Running systematic ghee production is the responsibility of the ghee manufacturers.
Ghee is comprised of a wide range of short, medium, and long chain fatty acids, both unsaturated and saturated type. Ghee clarified butter contains Omega-3 and Omega-9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pasture raised cows’milk is one of the best natural sources of CLA (Conjugated Linoleic Acid).
In addition to vitamins and antioxidants, the ghee components help decrease inflammation and keep the digestive system clean and detoxed. This dairy item is also helpful in the diet because it supports a healthy digestive system.
Furthermore, clarified butter, derived from grass-fed cow milk butter, contains health friendly fatty acids and Conjugated Linoleic Acid (CLA). These ghee components offer dietary support in natural weight loss. Ghee manufacturers use premium raw material to maintain ghee’s assured quality.
Procuring best raw material is the responsibilty of the ghee producers.
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Ghee is characteristically prepared by simmering milk butter. Pure ghee is produced without using any additive, color, or preservatives. Ghee manufacturers use the best raw materials procured from listed farms of the country who follow the rules of organic farming. Organic ghee is certified by an organic certifier about its compliance to the organic ghee label.
Ghee manufacturers consider the Ghee-residue as the by-product of ghee producing process. During the manufacturing method of ghee, the solids present in the cream/butter take the form of some small granular particles, which are known as ghee-residue.
Usually, about 25 liters of pure milk is required for making 1 kg of clarified butter. But the amount varies from 16 liters to 35 liters and can go as high as 40 liters under certain special conditions. To make 1 kg of traditional (ancient Indian) ghee or clarified butter, according to ghee manufacturers, usually 30–35 liters of cow milk is required. Maintinaing product quality is a prime responsibility of a ghee manufacturer.
Yes, there is an easy process you can follow for making ghee by using curd. For example, Bilona Ghee is procured by churning the curd of milk. Small scale ghee manufacturers use this method where the whole curd is churned with a woody churner using the bilona method.
After that curning process, ghee manufacturers start boiling the churned cream. It is a slow cooking method for ghee making. In this process around 30 KG of Curd is used for making around 1 kg of ghee or clarified butter.
Burning ghee exerts oxygen in the environment. Each ghee molecule comprises roughly 3–5 oxygen atoms, which get released at the time of burning ghee. However, burning ghee consumes 50x-100x more oxygen than it contains oxygen in its molecule. Ghee manufacturers avoid ghee burning as it leads of fat loss.
Usually ghee clarified butter is a storage friendly dairy product. Unless the product gets over exposed to heat, light, or moisture, there is little chance to get it spoiled. You should store ghee according to the ghee manufacturer’s recommendation.
If the storage condition is maintained, there is hardly any possibility of going ghee bad. However only pure grass fed ghee is shelf stable. Adulterated ghee has a tendency to get rancid, and the taste, smell, and color may turn unpleasant.
A standard ghee manufacturer conveys accurate product information for the consumers.
Usually ghee is a shelf-stable dairy product. After you open the lid of the ghee container, you can preserve the container at the room temperature. Grass fed ghee manufacturers like Milkio Foods recommends the shelf life of Milkio Ghee products upto 18 months from the manufacturing date under ideal storage conditions.
However, it is always safe to follow the rules of ghee storage as recommended by the producer. Standard ghee manufcaturers mention ghee storage instructions usually on the product label.
If you follow the storage instruction, you will be able to preserve your purchased ghee for long. The simple ghee storage rules are:
To identify the purity of the ghee clarified butter you have purchased, do not rely on the claim of the concerned ghee manufacturer. You can do two simple tests at home to verify the quality of the ghee you have purchased.
Creating consumer awareness about best ghee benefits is one of the responsiblits of a ghee producer manufacturing quality ghee product uunder an established brand name.
Maintaining total supply chain for best arrangement of raw materials, the ghee making process, arranging proper equipment, and recruiting right and skilled workforce is the sole decision and responsibility of the ghee manufacturers. Ghee making process is sensitive and it has to be implemented with all intricacies maintained.
Milkio grass fed ghee is produced from New Zealand grass fed milk butter. It is a pure ghee, which is free of color, flavor, or synthetic preservative.
Ghee manufacturer of Milkio grass fed ghee is Milkio Food and the company is based in New Zealand. Milkio Ghee is available for purchase in online as well as in regular stores.
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