Ghee temperature

Ghee temperature is almost synonymous to mean ghee and the relation of temperature in its different uses. Ghee is a unique dairy, and it is a delicate dairy product. In ghee making, purity of the raw material and the temperature of milk fat boiling plays an essential role in quality assurance. Let’s start with simmering butter. 

Ghee temperature for ghee making

In the ghee-making process, milk butter starts shimmering at 221 to 244°F temperature. Under this range of ghee temperature, the moisture from the boiling butter gets evaporated. Furthermore, the temperature is raised to 266 °F, and under this phase, lactose, casein, and whey get eliminated from the boiling butter. 

Ghee temperature for smoke point

Smoke point is an essential feature of cooking oil. This is also called the flashing point. Beyond this temperature, oil starts fuming and becomes unstable. Ghee smoke point is relatively high than other cooking oils like coconut oil, olive oil, etc. Pure grass-fed ghee offers 485 degrees F Smoke point, and the high smoking point is why ghee as cooking oil is decidedly suitable for high-temperature cooking like baking, roasting, sauteing, deep-frying, etc. 

Ghee temperature for storing it in pantry

We all know that ghee is a shelf-stable dairy, and we can store it in the kitchen without refrigeration support. But there is a suitable ghee temperature range here.  A Lower temperature than the suggested temperature range will not cause any problem. Still, it turns the ghee into a greasy and pastry texture. The range of ideal ghee temperature is 69.8 degrees Fahrenheit – 86 degrees Fahrenheit. Above this range, there is a fair chance that ghee may get acid generation in it, which makes ghee rancid. 

Ghee temperature facts that help in maintain ghee quality

  • The temperature of storage: Higher the temperature of storage. Lower will be the keeping quality and vice versa.
  • Initial moisture content: Higher the initial moisture content, the lower is the keeping quality and vice versa.
  • Initial acidity: Higher the initial acidity, lower is the storage friendliness and vice versa.
  • Exposure to metals: When ghee encounters metal contact, especially iron and copper, its storage life gets compromised as metals act as catalytic agents for oxidation.
  • Exposure to light: Greater exposure to sunlight causes oxidation of ghee, and thus, it reduces the shelf life.
  • Method of packaging: Higher the air content in the headspace of the ghee container, the lower will be the ghee longevity.

 

Ghee temperature for melting 

At 76 degrees Fahrenheit (or 32.4° Celsius) ghee gets melted.  Melted ghee is easy to use in cooking. When ghee reached this temperature, all the fat molecules get loosened. The texture of the ghee butter turns liquid from its semi-liquid state. 

When ghee temperature reaches 230 degrees Fahrenheit, milk fat extracted butterfat gets wholly separated from other ingredients in the dairy butter.

The melting point of ghee is influenced by the type of animal breed and the season. The chemical composition of ghee also impacts the melting properties of this dairy. More accurately, the melting point of ghee gets influenced by the milk type, rate of cooling, level of crystallization, etc.

 

How ghee impact body temperature?

According to Ayurveda, ghee helps in keeping body temperature cool.  In another way, ghee in the diet helps lower the internal temperature in the body—the uniqueness of ghee effect on the body as well as in soothing the mind.  

 

What makes ghee an ideal cooking oil? 

Ghee’s power to tolerate high temperature while cooking is why calling it a safe cooking oil.  Ghee offers a high smoke point of 485 degrees Fahrenheit.

While common cooking oils do not act safe and stable in high-temperature cooking, ghee is perfectly suitable for baking, sautéing, slow cooking, or deep-frying, etc. 

You can use ghee for all types of dishes including veg, and non-beg items. Besides ghee nutrition ghee works as taste enhancer too. 

Grass-fed ghee is shelf-friendly. You can preserve good quality grass-fed ghee in the kitchen for 12 months without refrigeration support. 

Why is grass-fed the best? 

When ghee is labeled as grass-fed, it indicates the diet of the dairy animals. Cows are fed with green grass or grass-based diet for grass-des cow ghee, while for grass-fed sheep ghee, sheep are fed with grass and grass-based fodders. 

According to research, grass-feed cow milk contains more nutrients than any non-grass-fed variety of cow milk. For a similar reason, grass-fed milkfat made grass-fed ghee contains more nutrients than grain-fed ghee. It has been found that Grass-fed contains more CLA and butyric acid than non-grass-fed dairy products. New Zealand dairy products are world-famous for offering grass-fed goodness with their grass-fed dairy products.


Why New Zealand? 

“New Zealand is favored by nature when making milk, with a climate, soils, and abundant water that create a perfect environment for growing grass. Our cows can access pasture year-round, meaning space to roam and follow their natural inclinations to be outdoors. Our geography means New Zealand is free from many pests and diseases, supporting healthy cows and allowing us to farm with a lighter hand.”

 

Milk and milk products are highly nutritious and one of the most digestible protein sources, providing essential building blocks for a healthy diet for young and old. As one of the few large dairy exporting countries, New Zealand plays a vital role in global nutritional security.”

Source: NZ story


About Milkio Grass-fed ghee:

Milkio Grass-fed ghee is a pure New Zealand product, and it is produced from grass-fed milk fat. Milkio Foods is a secondary producer in New Zealand and collects the raw material from the enlisted New Zealand organic dairy farms. 

 

Milkio grass-fed ghee is a tasty and nutritious butter alternative, which you can use in your keto and Paleo diet recipes. Due to its high smoke point, Milkio ghee is safe cooking oil. With excellent grass-fed goodness, Milkio grass-fed ghee offers 100% natural purity certified by the USDA. It is a natural product without lactose, casein, gluten, and sugar. 

 

Milkio grass-fed ghee is organic and non-GMO certified by BioGro, New Zealand. It is a shelf-stable product. Under the ghee temperature range of 68 degrees F to 85 degrees F, you can preserve it in your kitchen for 12-18 months from its manufacturing date without refrigeration. 

Now Milkio ghee is available for online and offline purchases. To know more details on Milkio Grass-fed ghee online shopping counters, please click here Milkio.


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