One is the primary producer, and the other is the secondary producer. Primary pure ghee producers maintain a dairy farm to produce the milk butter, and the secondary ghee producers or ghee production companies buy raw materials from certified firms.
For example, Milkio Foods is a secondary ghee clarified butter producer and organic ghee manufacturer that uses imported and local raw ingredients to make Milkio Grass-fed ghee products that are verified non-GMO, lactose, casein, and gluten-free.
Ghee is produced from pure milk fat. In the traditional process, milk is used for making unsalted milk butter. Using a slow cooking process, milk butter is boiled on low to medium flame, and milk proteins like lactose and casein are gradually separated from the melted butter.
The butter gets clarified in this slow-cooking process, which is why ghee is also termed clarified butter. Clarified butter can be further caramelized, and it is called ghee.
Pure ghee producer companies keep their ghee manufacturing process completely transparent, and no synthetic color, flavor, or preservative is used in ghee making. A pure Ghee production company offers traceability of its raw ingredients to prove its ingenuity against inexpensive and quality compromised ghee market trends.
Usually, five methods are used in premium ghee producer commercial processes. These are the traditional method, creamery-butter method, direct cream method, pre-stratification method, and continuous method for bulk ghee production—a Ghee production company works as a bulk ghee supplier.
Why the traditional method for ghee producing is the most popular?
The indigenous or traditional method is the most popular process of all the methods. Ghee produced traditionally represents a key share of total ghee production across the ghee producer countries. Modest technology, low-cost equipment, small-scale processes, and ghee‘s more significant organoleptic superiority are some causes of this popularity.
The methodology of wholesome ghee manufacturing with a sustainable ghee production method involves
(i) fermentation (by lactic acid bacteria) of primary raw material (i.e., milk butter);
(ii) an automated process to accumulate milk fat in a concentrated formula; and (iii) boiling of the fat concentrate at a specified range of temperatures to remove moisture and to blend milk fat with fermented residues of nonfat milk solids.
(iv) Ghee producers are responsible for ghee packaging solutions to maintain the freshness and storage life promotion of their products.
Ghee’s distinctive aroma, flavor, and taste largely depend on this process’s 1st and 3rd steps.
How much milk is used for making 1 kg ghee?
The quantity of milk required to make 1 kg of ghee is slightly flexible as it depends on the type of animal. For 1 kg of Cow ghee, it takes around 25 liters of milk; for buffalo, it takes 12.5 liters to make 1 kg of ghee. Traditional cow ghee crafting demands more milk: 30-35 liters is often required to produce 1 kg of cow ghee.
What happens if ghee is produced with salted butter?
It is globally observed dependable ghee producer companies use unsalted dairy butter variety in quality ghee manufacturing. One of the reasons for not using salted butter in production is the tendency of salted butter to create froth while boiling, which is challenging to manage.
There is another reason to avoid salted butter as a ghee producer raw material in artisanal ghee production. If ghee is made from salted butter, there is a high chance that the salt content of the butter gets concentrated, hampers the unique taste of pure ghee producers. Besides being high in sodium content, the product becomes detrimental to health. Milkio grass-fed Ghee is free from Sodium.
What is ghee made from and why is it not vegan?
The other name of ghee is clarified butter, which is typically made from cow’s milk, — an animal product, which means it’s not vegan. It’s a traditional dairy product of Indian origin that is used as a healthy cooking oil, a safe deep-frying medium, and a natural taste enhancer.
Ghee making process eliminates lactose and casein. However, this dairy item contains butterfat, primarily derived from animal milk. No animal slaughter or harm is involved with ghee making, which makes it a vegan-lifestyle-friendly product. However, using ghee in vegan recipes is a matter of discretion, although ghee is vegetarian.
Why quality ghee producers prefer pure grass-fed milk?
Grass-fed milk is generated from dairy cows fed natural grass and silage-based foods. It has been observed that grass-fed cow milk contains more CLA (Conjugated Linoleic Acid), 9 kinds of phenolic antioxidants, and many other health-friendly minerals, etc., which means grass-fed milk made ghee is a better choice.
Which ghee is pure?
All ghee producers claim the purity of their manufactured ghee. Generally, ghee, prepared without adulteration and free of preservatives, color, and flavor, is considered a pure ghee variety.
If you want to test the purity of ghee, you can do it with a simple trick. Take a teaspoon of ghee and apply heat. It is pure if it melts almost instantly, and the ghee turns brown against heat. Or else you can safely conclude that the ghee producer has adulterated it while producing.
How do ghee producers extend the shelf life of ghee?
Premium ghee producers maintain the purity of the manufactured ghee and ensure special care in ghee packaging so that ghee inside the pack remains moisture-proof, UV ray protected, and shielded from unwanted heat exposure.
If you, as the user, can preserve ghee from unnecessary exposure to light, heat, and moisture, you can extend the shelf life of this dairy product. Usually, good quality ghee stays intact for 18 months from the date of manufacturing without the support of refrigeration.
What is ghee residue?
Ghee residue is the by-product of the ghee manufacturing process. It is partly burned (burnt), light brown to dark brown by color, and moist inside by texture. While manufacturing ghee, milk cream or butter solids appear in tiny particles called ghee residue.
The ghee residue gained after melted ghee is either strained with bag filters or muslin cloth and separated by nonstop centrifugal clarifiers. The production of ghee residue may vary depending on the method of the ghee preparation process. This happens due to the difference in the non-fatty serum elements of the different qualities of ghee butter/milk cream used for ghee production.
Milkio Foods, the Premium ghee manufacturer and natural ghee producer, is one of the leading Artisanal ghee producers and exporters from New Zealand. The premium ghee manufacturing company manufactures Organic grass-fed Cow Ghee, Grass Fed cow Ghee, Grass-fed Sheep Ghee, Buffalo ghee, etc.
About Milkio Grass-fed ghee
Try Milkio premium grass-fed ghee, prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, or chemical preservatives.
Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods and the company runs Small-Batch Ghee Production. The ghee is all-natural and offers an intensely nutty, feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio organic ghee products do not contain artificial color, flavor, or preservatives.
Milkio grass-fed ghee, New Zealand, 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 manufacturing. To buy Milkio ghee, you may order at the Milkio website.
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.
Our ghee production process stands out through a blend of tradition and innovation. We meticulously source premium-quality ingredients, employ time-tested methods, and integrate modern technology for unparalleled purity, flavor, and consistency. We operate under the approved and monitored HACCP-based Risk Management Program (RMP) by the New Zealand Ministry of Primary Industries (MPI) and SQF (Safe Quality Food) codes for manufacturing to assure the highest quality and food safety of products.
The Milkio ghee manufacturing facility is USFDA certified. We operate under the approved and monitored HACCP-based Risk Management Program (RMP) by the New Zealand Ministry of Primary Industries (MPI) and SQF (Safe Quality Food) codes for manufacturing to assure the highest quality and food safety of products.
The purity and authenticity of our ghee are maintained through rigorous quality controls. We source high-quality ingredients, follow traditional production methods, and employ strict testing to ensure a genuine and pure product.
When stored properly, our ghee has a shelf life of 18 months. We recommend keeping it in a cool, dry place, away from direct sunlight to preserve its quality and flavor.