It here milk made cream or unsalted butter is used as the raw ingredient. But what makes the process special is the use of raw material and the authenticity of the process. If a ghee manufacturer combines hygienic production process and best quality milk butter, it results in best quality ghee production.
How to make ghee from milk is a complex manufacting method where process and ingredient exert critical role in ghee quality.
Ghee is popularly termed as clarified butter in Western countries. This dairy item is made from milk butter in a slow cooking process by boiling. During boiling the lactose and casein part of the milk gets removed from the butter. Ghee making process eliminates milky part from the butter. Butterfat get more clrified, hence it is called clarified butter.
Although clarified butter and butter are dairy products, they are differnt. The differnce gets imposed during the manufacting process. How to make ghee from milk is important in creating these differnce. 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 casesin free.
As ghee (clarified butter) is produced by heating milk butter and milk solids get 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 dairy allergy.
#Clarified butter vs. Butter: smoke point
There is a huge different of smoke point between clarified butter and dairy butter. Butter offers a smoke point of 350 degrees F but grass fed cow ghee offers a smoke point of 485 degrees F.
In ghee manufactuing process, if we close view how to make ghee from milk, nutrients packed milk plays a critical tole in deciding fatty acid quantity in ghee. More health fatty acids ghee contains, it will offer a higher smoking point.
Clarified butter vs. Butter: shelf-life
Organic Pure cow ghee is more shelf-stable than cow milk butter. Pure organic quality ghee can be stored for 18 months from the date of manufacturing but butter can be preserved for 6 months with the consistent support of refrigeration.
In room temperature if you keep butter, it may go ranch, but pure cow ghee can stay intact under room temperature for 18 months. In terms of shelf life, ghee is a better and economic choice in 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.
Ghee offers higher calorie which is around 120 calorie/ one tablespoon, whereas butter offers 102calorie/one table spoon. In terms of filler food, ghee is a better choice than butter. If we count saturated fats, ghee contains more saturated fat than butter, and that makes ghee more Paleo and Keto friendly fat resource than butter.
These are the basic difference of ghee and butter although both ghee and butter are dairy products. There is a role of butter if you close view the method of how to make ghee from milk. Once butter is made out of milk, then only #ghee is made from the butter. How to make ghee from milk process therefore is closely impacted by imtermediate butter quality.
So it can be said safely that more purified and filtered butter is called clarified or simplified butter.
The quality of ghee depends on the quality of the butter. The butter produced from the 100% grass fed cow milk is counted as 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– how to make ghee from milk.
Milkio Traditional Cow ghee is produced from 100% #grassfed cow milk butter of #NewZealand.
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