How to prepare ghee from butter is a slow cooking process

Ghee from butter: how to prepare ghee from butter is a well-searched item online because it is a simple process.

How to prepare ghee from butter? It is a common query; in ancient India, where ghee originated, homemade ghee was a delicacy and a regular process of making ghee at home.

Ghee from butter: what’s the process?

Ladies at home converted premium cow milk into curd, and from the card, milk butter was prepared using the churning process. Now milk butter is boiled until the protein part of the milk and moisture gets eliminated from the butter. By boiling butter, grass-fed ghee or clarified butter is produced.

A slow-cooking butter boiling method is used for making ghee from butter.  In this slow cooking process, the moisture content of ghee gets removed, and milk solids like lactose and casein get eliminated. Only unadulterated butterfat remains left in the butter-boiling pan.

Now, you need to use a strainer to separate ghee from the burned milk protein deposited at the bottom of the boiling pot.

Now, there are some steps to prepare the curd. You have to boil the milk, then mix some curd to convert it into curd.

In the homemade process, the churning was done manually. Now, you can use a mixer or an electric churner.

You should select a heavy bottom pot for boiling the unsalted milk butter. Otherwise, there is a chance of getting the produced cow ghee burned.

Instead of cow ghee, you can use any other milk; however, in that case, the color of the ghee may vary. For instance, ghee made of Buffalo milk is white, and the color of the sheep ghee is off-white.

 Once the ghee-clarified butter is prepared in the ghee-making pot, the ghee is all prepared.  Now, you can store it in your kitchen in an airtight container.

Why unsalted butter is used in ghee-making?

Unsalted butter is used for making ghee from butter. There are at least 7 reasons for using unsalted butter.

• Precise control over salt content: Unsalted butter is preferred for ghee-making because it gives the cook exact control over the amount of salt added to the final product. This ensures the ghee can be tailored to specific taste preferences or dietary requirements.
• Neutral flavor base: Unsalted butter serves as a neutral starting point for ghee production, allowing the natural flavors of the butterfat to shine through. This neutrality makes it versatile for various culinary applications.
• Eliminates moisture: Salted butter often contains a small amount of water, which can affect ghee-making. Using unsalted butter ensures that there is less moisture to evaporate during the cooking process, resulting in a longer shelf life and enhanced flavor.
• Consistency in recipes: When using unsalted butter, ghee-makers can maintain consistency. They don’t have to account for the variable salt content in different brands of salted butter, which can create the final taste and texture of the ghee.
• Dietary considerations: Unsalted butter is preferred for people with diet restrictions or health concerns related to sodium intake. By starting with unsalted butter, individuals can control their salt intake while still enjoying the benefits of ghee.
• Versatile for sweet and savory dishes: Unsalted ghee can be used in a wide range of culinary applications, from baking and cooking savory dishes to adding a rich, buttery flavor to desserts without the interference of added salt.
• Traditional practice: Using unsalted butter is a common and standard practice in ghee-making in many regions, including India, where ghee is a staple ingredient in various dishes. This tradition has been passed down for generations, emphasizing the importance of using unsalted butter for authentic ghee production.

Ghee from butter: how is ghee made commercially?

Commercially, four processes are used for making ghee from butter apart from the traditional process. The homemade ghee-making process does not make ghee in bulk amounts.  These are commercial ghee manufacturing methods, where manufacturers produce ghee in bulk. 

These commercial methods are:

• Direct Cream Method,
• Creamery Butter Method,
• Pre-stratification Method,
• and Continuous Method

Milkio ghee products are made of the finest quality local and imported ingredients. The ghee products are small batch made, handcrafted, and quality tested, which is as quality-consistent as homemade ghee.

5 reasons grass-fed ghee is the best ghee in its category.

• Nutritional Superiority: Grass-fed ghee is considered the best because it offers superior dietary benefits to ghee from grain-fed cows. It contains higher levels of essential nutrients, such as omega-3 fatty acids, vitamins (like A, D, E, and K), and antioxidants, making it a more nutrient-dense option.
• Healthier Fats Profile: Grass-fed ghee is known for its balanced fatty acid profile, with a more beneficial ratio of omega-3 to omega-6 fatty acids. This balance has potential anti-inflammatory properties and can be more conducive to overall heart health than grain-fed cow ghee.
• Enhanced Flavor and Aroma: Grass-fed ghee often has a richer, more complex flavor and aroma due to the cow’s natural grasses and herbs diet. This results in a buttery, nutty, and slightly earthy taste highly prized in culinary applications.
• Lower Levels of Toxins: Grass-fed cows tend to have lower levels of harmful substances like antibiotics and synthetic hormones in their milk. Consequently, ghee produced from the milk of grass-fed cows is typically cleaner and free from these potentially harmful contaminants.
• Grass-fed ghee is celebrated for its nutritional richness, improved fatty acid profile, superior flavor, cleaner production process, and alignment with environmentally conscious and humane farming practices, making it the preferred choice in the ghee category.

About Milkio Grass-fed ghee:

Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.

The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.

Milkio Ghee is a carb, sugar-free product safe for the consumption of lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. 

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 the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance.

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.

Reference Links :

• Ghee
• Butter

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