Making ghee from butter is a culinary art indeed but you need to learn some other related issues like the intricacies of collecting raw material etc.  If you are willing to try your hand in cooking ghee from butter, you can read the blog here.

Making ghee from butter is an age-old process that has been improvised for its quality maintenance. Once ghee-making was a home-bound process. People used to make ghee in their homes for personal use. It was a small-scale production method.

Later on, commercial methods came into action. Making ghee from butter turns into a commercial process where a large-scale production was concerned.   Regardless you are producing ghee in a homemade process or for commercial production, making ghee from butter is always a similar course of action: a slow cooking process of separating butterfat from milk butter.

Making ghee from butter: raw ingredients play a vital role

Making ghee from butter becomes quality assured if we can select the best ingredient. It is easier to cook ghee from pure milk butter.  Unsalted milk butter is the best option for making ghee.  Grass-fed butter is the healthiest option for cooking ghee, and it helps in keeping the nutritional potential of the dairy at par.

Grass-fed milk butter is a rich source of healthy fatty acids and fat-soluble vitamins. According to dairy research, grass-fed butter contains more nutrients than non-grass-fed butter. While making ghee from butter if you source grass-fed butter, you can be assured of the grass-fed quality of the produced ghee.

Making ghee from butter: 5 easy steps to follow

• You have to take a pan with a thick bottom. The thick bottom can prevent the ghee from getting burned.
• Ghee making is a slow cooking process. It is wise to use low to medium flame for making the ghee. High flame may hinder the butter boiling process.
• Once the butter starts boiling you have to encounter loads of froth. Just keep the boiling process on and keep on removing the froth.
• During the slow cooking process of boiling butter, lactose and casein part of milk solid get removed from the butter.
• Water gets gradually removed.
• The milk solid part gets accumulated at the bottom of the crockpot.
• Finally, now the butterfat will remain alone in the boiling pot.  You can filter the ghee residues from ghee. Once filtered, you have to store ghee in an airtight container.

Making ghee from butter: storage is a vital concern

If you are an ardent ghee user, making ghee from butter is not the end of your ghee cooking challenge. You need to store the dairy properly so that you can enjoy its prolonged shelf-life.

• Always store ghee in a dark-colored glass jar. You can select an airtight container for the task.
• Store the ghee container in a dark dry place in the kitchen cabinet.
• Never keep the lid of the ghee-jar loose.
• Always use a glass spoon to take out ghee from the jar.

Summing up:

Making ghee from butter is a challenging task because you have to maintain intricacies to produce the best quality ghee. However, if you feel that making ghee at home is too hard a task for you, you may try buying grass-fed ghee from the market. For example, you may try Milkio Grass-fed ghee, which is as authentic as homemade ghee of the best and assured quality.

 About Milkio Grass-fed ghee:

Milkio grass-fed ghee is a pure New Zealand product. It is lactose, casein, and gluten-free dairy that you can happily add to your lactose intolerant/dairy sensitive diet. Milkio grass-fed ghee is keto and Paleo-friendly, which you can use in making all keto and Paleo recipes.

The ghee offers a high smoke point and that makes it suitable for all high heat cooking methods.  It is a shelf-friendly dairy oil you can store in the kitchen for up to 18 months from the date of manufacturing. Milkio Grass-fed ghee is all-natural, non-GMO verified, and additive-free. To order Milkio grass-fed ghee products, place an order at Milkio Website.

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