Making ghee at home
Making ghee at home is not tough as long as you are aware of the step-by-step guide. Studies have shown that ghee offers greater health benefits than butter. For people who are lactose intolerant, making ghee at home is a great alternative. Ghee is known to contain small chains of fatty acids. Ghee contains antioxidants and good fat, which does not get stored in the body but helps with metabolism.
While making ghee and storing them, it is crucial to know about the precautions you should take. This ensures you get pure ghee which will stay fresh for long. Here are the top 3 precautionary steps you should be aware of while making and storing ghee at home.
Do Not Prepare Ghee at a High Temperature
Preparing ghee is simple but is a time-consuming one. Ghee is prepared from unsalted butter, and it should be taken on a pan and melted at low heat. Ensure you never put it on high flame as it would burn the milk solids giving a burnt taste while making ghee at home.
Always Store Ghee in A Dry and Cool Place
Ghee should never be stored directly under sunlight. This would degrade the quality of your ghee and spoil it. Ghee should always be kept in a cool and dry place, preferably in a cabinet. Always keep the ghee in a tight container, and it would go on for a long time- 3-6 months and even 10 months.
Never Use a Damp Spoon
When scooping out ghee from the jar, never use a damp spoon. This could spoil the ghee. Always use a dry spoon to ensure your ghee stays fresh for long. Never put your hand inside the jar as it could spoil the ghee.
Why NEW ZEALAND DAIRY INDUSTRY?
Our milk comes from a good place. Trust in the quality and safety of New Zealand dairy products stems from our integrity as a country. New Zealand is open and transparent and has earned trust the world over. New Zealand’s robust regulatory framework has built global confidence in our food safety and quality.
Source: NZ story.
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