How to prepare ghee is all about its manufacturing process.

Ghee is cooked in two ways. In one way, unsalted dairy butter is boiled for separating the milk fat from it. In this process, the milk solids like lactose, casein gets removed from the milk butter along with the water vapors into it. It’s a long process and in this method, 100% pure cow is cooked in the boiling pot, which you can collect by using a strainer or a filter cloth.

There is another process of making ghee. In this process instead of using dairy butter, ghee manufacturers use cultured butter. Cultured butter contains lactic acid as the fermentation process converts lactose of milk into lactic acid and that makes cultured ghee completely lactose free chemically. Cultured ghee is high in aroma.

There are different methods of ghee preparation.

Besides the desi indigenous method, there are 4 other methods, which are the:

  1. Direct Cream Method,
  2. Creamery Butter Method,
  3. Pre Stratification Method, and
  4. Continuous Method.

In making cultured and uncultured ghee, boiling, and straining process is followed. Except, the desi indigenous method, the rest of the 4 methods are mostly commercial methods used for making good quality ghee.

Besides the followed method, the role of raw ingredients plays a vital role in ghee making. It is a researched fact that grass-fed cows offer better quality cow milk than grain-fed cow milk. Cow milk collected from an organic dairy farm is better in quality than the conventional non-organic dairy farms.

The quality of the raw ingredients and the ghee making process decides the level of aroma in the produced ghee as well as the storage friendliness of the produce.

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