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 quantity, and the product quality gets properly maintained.
Regardless it is a home-based ghee making process, or it is about ghee manufacturing procedure in a commercial factory, here the raw ingredient is pure dairy butter. For making cultured ghee, cultured butter is used. The Ghee-making method is quite extensive; however, product quality is a sensitive issue, and 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: out of them, the creamery butter method is one of the most popular methods, which, to a large extent, resemblances the old desi ghee making methods involving a traditional process of churning ghee butter. The process of ghee clarified butter making is,
- Desi or Indigenous Method.
- Direct Cream Method
- Creamery Butter Method
- Pre-stratification Method
- Continuous Method.
Desi or Indigenous Method
In the home-based indigenous method, milk cream is churned and converted into butter. 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.
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, and this process is not suitable for large-scale commercial ghee manufacturing.
In the homemade process, two methods are used. One is making ghee from fresh milk cream. In the second process, clarified butter is prepared from the cultured butter.
Both the 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
Creamery Butter Method is used mostly in medium to large ghee manufacturing units as the ghee clarified butter making process.
In the creamery butter method, unsalted creamery butter is used as the raw material. It is also called white butter. The butter is heated in an especially built ghee boiler, which is made of a stainless steel jacketed pan (vessel) along with a manual stirrer.
The Creamery Butter method in a nutshell
Initially, the solid portion of white butter is chopped into small pieces so that the small pieces get mostly faster melting friendly. This whole butter gets slow-cooked on a low flame and gets properly melted. Later, the steam pressure within the jacket is increased in a way that the liquid mass starts boiling.
In this boiling process, water in the boiling butter gets evaporated and the milky portion of the butter, including lactose and casein, started getting gradually removed.
A fixed temperature is maintained so that moisture gets constantly evaporated.
This melting process also produces a lot of froth on the top surface of the boiling mass, and it has to be removed constantly with a perforated scoop. Gradually, the froth production gets limited as the moisture part of the boiling mass gets slowly reduced.
Once the entire moisture content is removed from the boiling ghee butter, the temperature has to be abruptly controlled.
Completion of this clarified butter manufacturing is indicated by the spontaneous appearance of effervescence. In this phase, curd particles get gradually browned.
At this stage, a typical ghee flavor also comes out, and this is an indication 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 due sedimentation, the produced 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 clarifier
- 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.
- According to manufacturers, it saves in labor cost,
- The quantity of ghee residue is lesser than other commercial processes, so it is easier to restrict fat-loss.
- The method demands lesser space for managing the entire manufacturing.
- The requirement of energy is lesser than other commercial processes.
- This method produced clarified butter of consistent quality, which is helpful for the manufacturer.
These are the two methods that can describe to you how to make clarified butter (ghee) from milk. Desi means here 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, is cow ghee clarified butter is identified as one of the best a traditional cooking oil that has 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
- Pure cow ghee Keeps heart health at par if coupled with an active lifestyle.
- Adds strength in the bone.
- Improves brain health.
- Improves irregular gut health: offers help in colon management.
- Takes care of eye power.
- Maintains natural hydration in body and improves skin and hair.
- Ghee in the diet is healthy for people of all ages and lifestyles.
Milkio, New Zealand produces 100% organic grass-fed ghee (clarified butter) from organic cow ghee butter: the company maintains quality production, and presently, the company is certified as a US FDA and HACCP registered facility.
Milkio organic ghee is a non-GMO product and organic certified by BioGro, New Zealand. It is a 100% natural product and is certified by USDA for its purity. The ghee is cooked from 100% grass-fed pure milk without any use of color, flavor, or preservative. It is a shelf-friendly dairy product. You can keep it in your kitchen for 12 months from its date of manufacturing without refrigeration support.
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