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Clarified butter ghee making is indeed not rocket science, however, it is not mere recipe cooking also.
Clarified butter ghee cooking is all about the ghee manufacturing process. It is an important part of knowledge because the quality of ghee largely depends on the ghee manufacturing process.
In the homemade process, you have to boil dairy butter in a thick-bottomed boiling pot until the boiled butter evaporates its moisture content, and the milk protein part (consisting of lactose and casein) gets completely removed in the form of precipitation at the bottom of the boiling pot.
The yellowish oil that remains residue in the boiling pot, is the clarified butter ghee.
You can store it in an airtight bottle by straining the liquid with an oil filter cloth/strainer. This is called the Desi ghee preparing method.
Clarified butter ghee making process: 5 points you need to take care of
- Always use the finest butter for preparing ghee. According to dairy standards, the finest quality pasture-raised grass ghee butter is the best raw ingredient for making ghee butter.
- Always use a low flame to melt butter.
- It is ultra-important to use a thick-bottomed pan: otherwise, the butter in the pan may get burned.
- Keep on stirring the boiling butter, otherwise, the butter may get a smoky flavor, which may not go with its clarified nature.
- Storing ghee is another vital part of the authentic ghee-making process. Unless you know the ghee storing rules after ghee-making, you cannot justify your effort of using the finest material as well as making the purest ghee clarified butter.
Clarified butter ghee making process: how ghee is made commercially
Clarified butter ghee is prepared in the commercial process also for bulk quantity production.
In the dairy industry, there are four commercial processes to prepare good quality clarified butter ghee other than the desi method.
These four methods are the Direct Cream Method, Creamery Butter Method, Pre-stratification Method, and Continuous Method.
The continuous process is used for the batch method and bulk production of ghee.
Apart from the Indigenous method, the selection of the manufacturing process is important because it helps in maintaining the quality of this dairy staple. The indigenous method is also called the homemade process, and it is perfect for making ghee on small scale only.
The creamery Butter Method is quite popular because this process is almost the same as the authentic desi or Indigenous ghee manufacturing method.
In the creamery butter method, a ghee manufacturer enjoys some advantages like proper batch-wise quality tasting, product quality testing, etc, which help in maintaining the unwavering quality of the ghee clarified butter.
About Milkio Grass-fed ghee:
Milkio grass-fed ghee products are verified non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The grass-fed ghee is all-natural and offers an intense nutty feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio Ghee is gluten, lactose, casein, carb, sugar, and a chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives.
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 24 months from the manufacturing date. To buy Milkio ghee, you may place an order at the Milkio website.
Reference Links :
Read More:
What is cow ghee?
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Clarified butter vs. Ghee: know the products before you add to the diet
Calories in a tablespoon of butter
