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How to make ghee from milk: why is ghee a better butter?

  • September 7, 2021
  • Posted by:admin
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How to make ghee from milk is a traditional process.

Here milk made cream or unsalted butter is used as the raw ingredient. But what makes the process special is the use of raw materials and the authenticity of the process. If a ghee manufacturer combines a hygienic production process and the best quality milk butter, it produces the best quality ghee.

 Knowing how to make ghee from milk is the basic step of a homemade ghee recipe and commercial ghee manufacturing process.  The step-by-step ghee-making process is a complex manufacturing method where the process and ingredients are critical in ghee quality. However, the traditional ghee-making method and commercial ghee-production method are the same. 

Milk simmering technique for ghee: 5 points to know

How to make ghee from milk butter involves a meticulous milk simmering technique. 

  • The slow and gentle simmering of milk allows the separation of milk solids and water, leaving behind pure ghee.
  • Maintaining a low heat prevents scorching or burning of the milk, ensuring a rich and flavorful ghee.
  • Skimming off the foam that forms during simmering helps remove impurities and enhances the clarity of the ghee.
  • Simmering for an extended period allows the milk solids to caramelize, imparting a nutty aroma and golden color to the ghee.
  • Patience is vital during the simmering process as it takes time for the milk to reduce and transform into ghee, resulting in a delicious final product.

How to make ghee from milk fat?

Ghee is popularly termed as clarified butter in Western countries. This dairy item is made from milk butter in a slow boiling process.  During boiling, the lactose and casein part of the milk gets removed from the butter. The making process eliminates the milky part from the butter. Butterfat gets more clarified; hence it is called clarified butter.

Although clarified butter and butter are dairy products, they are different. The difference gets imposed during the manufacturing process. How to make ghee from milk is essential in quick and straightforward ghee production. Let’s study milk vs. butter first.

Clarified butter vs. Butter: risk of allergy

Clarified butter and butter are both dairy products. But what butter contains, ghee does not contain the same elements. Butter contains lactose and casein, but ghee is lactose and casein free.

As ghee (clarified butter) is produced by heating milk butter, milk solids are removed during butter boiling. Due to no trace of lactose and casein in ghee, lactose intolerant people can consume the ghee without the risk of a dairy allergy.

Clarified butter vs. Butter: smoke point

There is a huge difference in the smoke points between clarified and dairy butter. Butter offers a smoke point of 350 degrees F, but grass-fed cow ghee offers a smoke point of 485 degrees Fahrenheit.

In the ghee manufacturing, if we closely view how to make ghee from milk, nutrient-packed milk plays a critical role in deciding fatty acid quantity in ghee. More healthy fatty acids and ghee will offer a higher smoking point.

How To Make Ghee
How to make ghee from milk: why is ghee a better butter? 1

For natural reasons, cooking with ghee is safer than cooking with butter.

Clarified butter vs. Butter: shelf-life

Organic cow ghee is more shelf-stable than cow milk butter. Organic quality ghee can be stored for 18 months from the manufacturing date, but butter can be preserved maximum of 3 months with the consistent support of refrigeration.

At room temperature, if you keep butter, it may go ranch, but cow ghee can stay intact under room temperature for 18 months. Regarding shelf life, ghee is a better and more economical choice in the kitchen.

The process how to make ghee from milk is responsible for the shelf-stable feature of ghee. Butter contains some amount of water in it, but ghee is completely moisturizer-free.

Clarified butter vs. Butter: calorie count

Ghee offers higher calories, around 120 calories/ one tablespoon, whereas butter offers 102 calories/one tablespoon.  In terms of filler food, ghee is a better choice than butter.

If we count saturated fats,  ghee contains more saturated fat than butter, making ghee a more Paleo and Keto-friendly fat resource than butter.

These are the fundamental differences between ghee and butter, although both ghee and butter are dairy products. Butter has a role if you closely view how to make ghee from milk. Once butter is made out of milk, then only #ghee is made from the butter. Therefore, intermediate butter quality closely impacts how to make ghee from milk fat. 


So, it can be said safely that more purified and filtered butter is clarified or simplified, and we have explained how to make ghee from milk butter or cows’ milk fat.

The quality of ghee depends on the quality of the butter. The butter from grass-fed cow milk is the best raw material for making organic grass-fed ghee.  The quality of ghee largely depends on the raw milk butter quality and the process of making ghee from milk.

Milkio’s organic ghee is produced under the best hygienic conditions with the best tools. Milkio organic grass-fed ghee is USDA certified, and the manufacturing facility is USFDA registered.

About Milkio 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 Milkio.

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.

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