How to make clarified butter or ghee is a common consumer query.

However, it is an easy process, which you can try at home with your regular utensils. Alternatively, the ghee-making process is used commercially so that a ghee manufacturer can produce ghee in bulk, and the product quality gets properly maintained. But how to make clarified butter?

Whether it is a home-based ghee-making process or a ghee manufacturing procedure in a commercial factory, here the raw ingredient is dairy butter. For making cultured ghee, cultured butter is used. In how to make clarified butter process, raw ingredients are the same. The only method varies. 

The Ghee-making method is extensive; however, product quality is sensitive. If the authenticity of the ghee-making process is maintained, it becomes easier for the ghee manufacturer to produce quality ghee.  

There are varieties of clarified butter-making methods. To learn how to make clarified butter, you need to learn them. Out of them, the creamery butter method is one of the most popular methods. To a large extent,  it resembles the old desi ghee-making methods involving a traditional process of churning ghee butter.  Now, if you want to know how to make clarified butter,  there are 5 methods. These are,

• Desi or Indigenous Method.
• Direct Cream Method
• Creamery Butter Method
• Pre-stratification Method
• Continuous Method.

 Desi or Indigenous Method: How to make clarified butter

Milk cream is churned and converted into butter in the home-based indigenous method. Now the butter is boiled in a thick-bottomed pan. It is a slow-cook process, and during the boiling procedure, lactose, milk protein casein, and water gets eliminated from the milk in the course of boiling. Boiling is an important part of learning how to make clarified butter.

Ultimately lactose and casein turn into ghee residue, and the clarified butter remains leftover in the boiling pot. However, it is a small-scale ghee-making process. If you wish to know how to make clarified butter in bulk,  this process is not suitable for large-scale commercial ghee manufacturing.

If you have a question about how to make clarified butter at home, two methods are used in the homemade process. One is making ghee from fresh milk cream. In the second process, clarified butter is prepared from cultured butter.

Both processes are Vedic ghee manufacturing processes, but these are homemade ghee methods for ghee making on a short production scale. 

 Creamery Butter Method in ghee manufacturing

How to make clarified butter or ghee commercially? The creamery Butter Method is one of the options. It is used mostly in medium to large ghee manufacturing units as the ghee clarifies the butter-making process. 

The creamery butter method uses unsalted butter as the raw material. It is also called white butter. The butter is heated in an especially built ghee boiler made of a stainless steel jacketed pan (vessel) and a manual stirrer.

 How to make clarified butter: The Creamery Butter method in a nutshell

How to make clarified butter using the creamery butter method? Initially, the solid portion of white butter is chopped into small pieces so that the small pieces get faster melting-friendly.

This whole butter gets slow-cooked on a low flame and gets properly melted. Later, the steam pressure within the jacket increases, so the liquid mass starts boiling.

In this boiling process, water in the butter evaporates, and the milky portion of the butter, including lactose and casein, starts getting gradually removed.

A fixed temperature is maintained so that moisture gets constantly evaporated. How to make clarified butter by creamery butter method? Here, temperature plays a key role.

This melting process also produces a lot of froth on the boiling mass’s top surface, which must be constantly removed with a perforated scoop. Gradually, the froth production gets limited as the boiling mass’s moisture part slowly reduces.

The temperature must be abruptly controlled once the moisture content is removed from the boiling ghee butter.

The spontaneous appearance of effervescence indicates the completion of this clarified butter manufacturing. In this phase of how to make clarified butter, curd particles get gradually browned.

At this stage, a typical ghee flavor also comes out, indicating that the clarified butter manufacturing process is about to be completed.

The final temperature of clarification usually ranges from 110°C to 120°C, depending upon the protocol of the manufacturing facility.

After cooling and sedimentation, the clarified butter is filtered using the ghee filter (a muslin-type cloth) to separate it from the sediment- called ghee residue (containing mostly burnt casein).

 The equipment assembly is made of:

• A cream separator
• Butter churner
• Butter melting pan
• steam-jacketed, stainless steel ghee kettle with agitator and process control meter
• Ghee filtration devices, such as disc filters or oil clarifiers
• Adequate Storage tanks for storing cream, butter, and ghee clarified butter
• Pumps and pipelines interrelating all these arrangements
• Crystallization tanks, and
• Product filling and packaging lines.

Advantages of using the Creamery Butter Method

The creamery butter method is profitable in many aspects for the ghee manufacturers. Read the main advantages listed here besides knowing how to make clarified butter.

• According to manufacturers, it saves on labor costs,
• The quantity of ghee residue is lesser than in other commercial processes, so it is easier to restrict fat loss.
• The method demands less space for managing the entire manufacturing.
• The requirement for energy is lesser than other commercial processes.
• This method produced clarified butter of consistent quality, which is helpful for the manufacturer.

These two methods can describe how to make clarified butter (ghee) from milk. Desi means the original ancient method, which is used in small-scale homemaking. Here the word “desi” is used to explain the traditional value of the process.

However, ghee, especially cow ghee clarified butter, is one of the best traditional cooking oil with loads of health benefits. The ghee benefits include,

• Helping in reducing acidity
• Boosts the power of digestion
• Increase immunity naturally
• Helps in healthy weight loss
• Cow ghee Keeps heart health at par if coupled with an active lifestyle.
• It adds strength to the bone.
• Improves brain health.
• Improves irregular gut health:  offers help in colon management.
• Takes care of eye health.
• Maintains natural hydration in the body and improves skin and hair.
• Ghee in the diet is healthy for people of all ages and lifestyles.

About Milkio Ghee:

Try Milkio grass-fed ghee, which is 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, the leading grass-fed ghee manufacturer and exporter, produces them. 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 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 18 months from the manufacturing date. 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.

---