How to make clarified butter or ghee is a common query.
We are mostly informed that it is done in traditional churning method using ghee butter.
But if we try this churning method at home personally, it is a long process and is doubtful enough if the process can be used for commercial production.
There are varieties of clarified butter making methods: out of them creamery butter method is one of the most popular methods, which, to a large extent, resemblances the old desi ghee making methods involving traditional process of churning ghee butter.
This method is used in most of the modern ghee making facilities.
In creamery butter method, unsalted creamery butter is used as the raw material. It is also called the white butter. The butter is heated in especially built ghee boiler, which is made of a stainless steel jacketed pan (vessel) along with a manual stirrer.
Initially, the solid portion of white butter is chopped in small pieces so that the small pieces get mostly faster melting friendly. This while 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 gradually 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, temperature has to be abruptly controlled.
Completion of this clarified butter manufacturing is indicated by 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 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).
Advantages of using this method:
Creamery butter method is profitable in many aspects. It saves in labor, and it is easier to maintain best quality of ghee in this process if the quality of the raw material is maintained.
This is the easy and straight forward answer of the question how to make clarified butter query.
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 an USFDA registered facility.
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