Making ghee from butter is an intricate process of making a  unique dairy product.

Making ghee from butter is a slow boiling process. Ghee is tasty, offers a long shelf life, is beautifully smelled, and is beneficial for health in manifold ways. But its delicacy and refinement is the most surprising tweak about the ghee-making process. 

How to make ghee from butter? Let’s take a quick look at the dairy recipe. 

Unless the method of ghee manufacturing is done with due diligence and detailing, the produced ghee may not offer you the best quality.  The Finest quality of ghee is made when the ghee-making process is traditional and the best quality raw material is used in the process.

What is the best raw material for ghee?

Ghee is a healthy dairy item, and unsalted milk butter is used for making the dairy product. Unsalted milk butter is produced from cow milk. Grass-fed cows are fed with grass fodder, and as a result, these happy cows produce nutritious milk. The use of nutritious cow milk is one of the prerequisites of implementing the process “how to make ghee from butter“. 

Grass-fed cow milk is the best material for making grass-fed ghee butter. Premium quality ghee butter is best made from grass-fed cow milk only. 

How to make ghee from butter? How do you know if the ghee is done or not?

It is important to learn the symptoms when ghee-making is over. When ghee making is complete, usually you will get to see three points.

• The foaming on the upper part of the butter will somehow be reduced.
• The milk solids at the bottom of the pan will begin to turn brown.
• If you push aside the upper foamy part, the middle layer is clear enough for you to see. The middle layer consists of pure ghee.

How to make ghee from butter: How to store ghee

Making the ghee is like winning half of the battle.  But learning how to make ghee from butter is not all the secrets of ghee making. Unless you know how to store this dairy staple properly, ghee making is not over. How to store ghee is completely related to ghee making process, which means the method of how to make ghee from butter. Once the product is cooked, you need to store the products safely and neatly.

• Store the ghee, preferably in a glass jar if possible, with dark glasses; it will obstruct UV rays to protect the ghee’s original texture. Ghee is a photosensitive product that often gets spoiled if you expose it to moisturizer or excessive heat outside.
• Do not insert a moist spoon to take out ghee. Moisture infestation can spoil ghee’s consistency and flavor.
• Always keep the lid tightly closed to preserve its nutty aroma.

If you feel that ghee has gone somehow bad, mostly you may find visible signs of mold on its surface. If it somehow smells foul or palates rancid, you can use it but cannot consume raw. However, you may keep the ghee in a refrigerator to keep it safe.

What is the traditional ghee-making method?

How to make ghee from butter is a traditional process of ghee making. It is a slow cooking process. let’s describe the process step-by-step.

The traditional ghee-making process involves the conversion of butter into ghee through a series of steps.

Here’s a simplified description of this process in five steps:

• Preparation of Butter: The process begins with high-quality unsalted butter. Traditional ghee is often made from butter churned from cow’s milk, and it’s essential to start with good-quality butter. The butter is usually at room temperature or slightly softened.
• Heating the Butter: The butter is placed in a heavy-bottomed pan or pot. It’s slowly heated over low to medium heat. As the butter melts, it goes through different phases. Initially, it will start to bubble and may produce some foam.
• Simmering and Clarification: After the initial bubbling and foaming, the butter will continue to simmer. During this phase, the water content in the butter gets evaporated, and the milk solids separate from the liquid fat. The milk solids gradually get settled at the bottom of the pot, while the transparent, golden liquid on top is the clarified butter.
• Straining: Once the butter has clarified, it’s carefully tested to remove the milk solids. This can be done using a fine mesh strainer, cheesecloth, or a traditional utensil called a “jar,” which is a special spoon with small holes to filter out the solids.
• Cooling and Storage: The strained liquid, now pure ghee, can cool to room temperature. As it cools, it solidifies into a creamy consistency. It’s then transferred to a clean, dry container with an airtight seal. Properly stored, ghee has a long shelf life and remains stable at room temperature.

How to make ghee from butter?

Traditional ghee-making may vary slightly depending on regional and cultural practices, but these five steps represent the fundamental process. The slow heating and removal of milk solids result in pure, golden ghee with a rich, nutty flavor and a high smoke point, making it a versatile cooking fat and a prized ingredient in many cuisines.

 How to make ghee from butter: How much time it takes?

Time is an important factor in the process of how to make ghee from butter. It depends on the mode of the flame and the quantity of the milk butter in the pan. It is a slow cooking process. Hence you should not use a high flame for boiling butter. Flame control is one of the most vital points of the lesson, how to make ghee from butter.

Once the unsalted melted butter, starts boiling, and a brown deposit gets accumulates at the bottom of the pan, the middle layer is formed, and that is the clarified butter.  

If clarified butter is heated further, the golden yellow liquid gets caramelized and becomes slightly thicker in density. This is the ghee or brown butter.

Once the clarified butter is formed, cooking ghee or brown butter takes 7-8 minutes.  Time and flame management is a vital parts of learning how to make ghee from butter. 

Is ghee healthier than butter?

Ghee is easier to digest than butter. It is milk-fat free and hence does not pose the risk of food allergy for lactose intolerants. Ghee has a slightly higher amount of saturated fats than butter, hence works better as a filler food.

Ghee is known for its higher smoke point than butter, making it a safer cooking oil for high-temperature cooking.

How to make ghee from butter is thus not a mere production process; it is a complete knowledge of ghee and its holistic features.

Want to add premium-quality organic ghee to your diet? Try Milkio’s traditional grass-fed ghee in your kitchen and enjoy all the ghee benefits for a better level of well-being. 

About Milkio Grass-fed ghee:

Try Milkio grass-fed ghee, 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 manufacturing. 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.

---

Ref Links:

1. Ghee