How is Ghee made?
It is an open secret that Ghee is made by boiling regular butter, and it is a slow cooking process. But only the process is not sufficient to explain the intricacy of ghee making. It needs the use of proper and pure raw ingredients, the right skill of making the product, and the selection of the best process for quality assurance.
Let’s know “how is ghee made” when you are making it in a home. The homemade ghee-making process is easy and complexity-free. But it is used for small-scale ghee making, and that makes it inappropriate for large-scale production.
How to make Ghee at home?
- Take unsalted butter/ cream/ butter from churned yogurt.
- Place the butter/ cream into a saucepan to melt at low heat slowly without stirring it, and don’t let it brown.
- As the butter /cream starts boiling, skim off the white foam with a spoon. No foam will be seen on top when the butter melts completely.
- Boil the butterfat a little longer so that the solids get caramelized. You will get the nuttier and caramelized aroma.
- Discontinue Heating as soon as the color of the ghee residue turns to golden yellow or light brown.
- Remove the pan from the heat.
- Allow it to get settled for 5 minutes.
- Milk solids in the pan get deposited at the bottom.
- Skim off the leftover bits of the foam that flow to the surface of the saucepan
- Slowly filter the Ghee through a cheesecloth.
- Please keep it in an airtight container.
But how is Ghee made for bulk? It is all about the commercial process. Commercially there are 4 processes to produce quality-assured Ghee. However, every ghee-making process has its specific nuances. But before then, selecting raw material is a quintessential step of ghee making.
Selection of ghee raw materials:
Ghee can be prepared from butter or cream, or whole milk. If milk is the raw material, it is generally fermented before it is churned to butter. Ghee is also prepared from fermented/cultured butter or cultured/sour cream. Lactic acid Bacteria develop a sharp “cultured” taste during fermentation, which eventually creates a more intense aroma and nuttier taste during the heating process in Ghee or clarified butter.
Cultured Ghee has a consistent customer base for its high-aroma. In the homemade process, ghee features may vary from one place to another, but in the commercial process, ghee quality can properly be maintained.
4 commercial Manufacturing Process of Ghee making: How is Ghee made?
- Direct Cream Method
- Creamery Butter Method
- Pre-stratification Method
- Continuous Method
The method of manufacturing ghee at the industry level may vary with the material used. Several ghee making processes are described in flowcharts:
The limitation of the homemade process of ghee making:-
Ghee was originated in India, and in the western world, especially in the USA, it is known as clarified butter. It is assumed that it was patented in ancient India during the Vedic era. A similar type of product was available in the Middle East and Africa since almost the same ancient time. In Africa, it was called Tesmi. Initially, the manufacturing process of Ghee was mainly indigenous, which is why the characteristics of Ghee sometimes vary. In the commercial process, the quality of the produced Ghee can be properly maintained.
The type of milk used for making Ghee may also vary depending on the availability. For example, In India, Ghee is produced mainly from cow’s milk or buffalo milk or from the combination of the two, whereas in the Middle East, Ghee is commonly made from camel, goat, or sheep milk. The purity, product-aroma, and shelf-friendliness of Ghee largely depend on the raw ingredients.
But, despite such differences, the basic steps of the ghee manufacturing process are similar. It is produced by boiling butter or cream above 100 degrees C, which results in the almost removal of moisture and solids, but not fat, giving the product a characteristic physical structure, aroma, and taste. The Indian process of making Ghee takes a step further by cooking the Ghee a little longer to allow the milk solids to be caramelized. This process generates the characteristic nutty taste, caramelized aroma, and golden yellow color of Ghee.
How ghee is made:
Ghee is prepared from Grass-fed butter or cream is called Grass-fed Ghee. It is called Organic Ghee when Organic butter or cream is used to manufacture it. Organic Ghee is always certified as “Organic” by the authorized bodies (e.g., USDA ORGANIC, BioGro NZ Ltd, etc.). Organic Ghee can also be called Organic Grass-fed Ghee when produced from the dairying system that adheres to organic and grass-fed practices standards. Organic and grass-fed Ghee contains a higher concentration of fat-soluble vitamins, CLA, and beta carotene than Ghee produced from conventional milk.
Ghee is also prepared from cultured butter/ cultured cream for a more intense flavor and taste. Homemade Ghee is prepared by churning yogurt (cultured milk) to extract butter, boiling it to make Ghee.
Codex Standards specifies Ghee to have 99.6% minimum milk fat, 0.3% maximum moisture, 0.3% maximum Free Fatty acids, and a peroxide value (PV) less than 1.
Ghee is considered the healthiest edible fat, with many nutritional and therapeutic properties. It contains healthy fat and vitamins essential for the human body. These are short-chain fatty acids like butyrate, saturated fats, Omega 3, essential fatty acids like linolenic acid and arachidonic acid, carotenoids, and fat-soluble vitamins A, D, E, and K.
Ghee is low in moisture (not more than 0.3%), thus offers a long shelf life of 12-18 months in your pantry at ambient conditions.
Ghee is predominantly used in Indo-Asian and Middle East cuisines. Presently, the nutritional benefits and deliciousness of Ghee make it a rich and nutritious alternative to regular butter, butter oil, and cooking oil (vegetable oil, etc.) in world cuisine. Nowadays, it becomes a household name all over the world. With a high smoke point (482 degrees F), Ghee is perfect for high heat cooking, baking, sautéing processes. It is excellent for seasoning and direct consumption (in coffee/ smoothies).
It is free of lactose and casein, thus suitable for individuals allergic to those. It supports Keto and Paleo diet.
Like Milkio Ghee, good quality Ghee is a taste enhancer and healthy addition to your regular diet! It is free from artificial flavors, colors, preservatives, GMO’s, and vegetable oil. Milkio Foods uses 100% grass-fed or Organic grass-fed Butter, sourced from New Zealand only. The company follows stringent quality control to produce the best-quality Ghee. Milkio also produces Cultured Ghee with a high aroma. Milkio Ghee is suitable for deep-frying, sautéing, baking, or direct consumption.
Essential features of Milkio Grass-fed ghee:
- You have to follow the moderate consumption of Ghee and a healthy lifestyle.
- Milkio organic grass-fed ghee is certified “Non-GMO & Organic” by BioGro NZ Ltd, New Zealand.
- It is free of lactose, casein, gluten, and sugar.
- Milkio grass-fed and organic ghee range are storage-friendly, with a shelf life of 12-18 months from its manufacturing date.
- It offers high smoke points.
- It is Keto and Paleo-friendly and Halal and Kosher certified.
The initial question was how is ghee made? We have explained here how ghee is made. Making good quality ghee in home can be a time consuming experience. It is better to buy good quality ghee like Milkio ghee for your kitchen. Milkio organic grass-fed ghee is now available on eBay and Etsy in the USA.
- Read More:-
Ghee Low Fodmap goes to signify that ghee is free of milk proteins
- Ghee butter nutrition: facts that describe ghee health benefits
- The best butter for ghee produces best quality ghee clarified butter