Milkio’s Grass-fed ghee

Making clarified butter: 5 points are most essential for quality procurement

Making clarified butter is not that easy. It’s not only cooking process of separating pure butter fat from the milk fat, it is done in a slow cooking process and maintaining some more restrictions.

 

Not only these are the part of the brown butter making process, remembering these points will help you in maintaining the quality of the ghee you have produced.

 

Clarified butter is also called brown butter, anhydrous fat, and pure ghee.

 

Some ghee ‘s best qualities are the result of its raw materials and perfect composition—those dairy proteins provides butter much of its excellent flavor, and because butter is already a blend, it can be amalgamated into things like pan sauces with better ease.

How clarified butter is made

 

5 points you must keep in mind: maintain the quality of anhydrous milk Fat

  1. Best raw material should be used for making best quality clarified butter. In New Zealand dairy, best quality grass fed cow milk is used for best quality ghee production.
  2. Use unsalted butter. Otherwise similar to the butter flavor, the salt content will also be stronger in clarified butter.
  3. Use a cheesecloth (or coffee filter) to get rid of the residues of milk solids that grassed in. Line a strainer with two layers of cheesecloth and pour the butter through it.
  4. Using a thin-bottomed pot may result in the butter burning. Therefore, for making brown butter you must use a heavy bottomed pot.
  5. How do you store ghee is a deciding factor for the quality of this dairy staple. You need to store the brown butter in an airtight jar. In order to extend the shelf life of the brown butter you have procured, store the anhydrous fat into a dark shelf away from exposure to light and moisture.

Making clarified butter or pure ghee is a pure delicacy and it is a quite sensitive process.

More you maintain the details, you will get the best quality clarified butter as the final production.

Best quality ghee or clarified butter offers 12-18 months of shelf life after it is procured. If you keep the clarified butter into fridge, it is possible to preserve the clarified butter more than 18 months post manufacturing offering all clarified butter benefits for you!


Ref Links:

  1. https://www.seriouseats.com/2015/08/how-to-clarify-butter.html
  2. https://www.davidlebovitz.com/how-to-clarify-butter-recipe/
https://www.youtube.com/watch?v=WFnIEoWGxcg&feature=youtu.be
https://www.slideshare.net/MilkioFoodsLimitedNe/making-clarified-butter-5-points-are-most-essential-for-quality-procurement
Share Our Story :
Exit mobile version