Melting point of ghee
The melting point of ghee is a specific temperature when fat molecules of ghee (accumulated in ghee) get melted, and the texture turns liquid. As a result, technically, ghee and melted ghee are the same. It all starts when ghee reaches a definite temperature. The semi-solid state of ghee starts melting. Many people confuse between the melting point and the smoking point of ghee. But in reality, they are poles apart. Let’s understand why?
Define the melting point of ghee
At room temperature, ghee is generally found in semi-liquid form. Seventy-six degrees Fahrenheit (or 32.4° Celsius) is the actual melting point of pure grass-fed cow ghee. Once ghee or clarified butter reaches this level, it starts melting. That’s called the melting point of ghee.
Define ghee smoking point
Have you ever noticed a nonstop bluish smoke while cooking that happens when ghee reaches a specific temperature that sheds oil/fat and begins to burn? This smoke is called a smoking point. Higher oil smoke is a safer option for healthy cooking, which is only possible in pure grass-fed ghee. Exclusively the mechanism works well for regulating the cardiac health of people, leading a usually active and balanced lifestyle.
The benefit of high smoking point of ghee
- Adaptability is cooking: For the high smoking point, you can use ghee in food different preparation with ease.
- Additional immovability for culinary usage: It doesn’t produce free radicals no matter what temperature you are cooking, making it the healthiest choice.
- Health-friendly cooking oil: Ghee is one of the safest cooking oil that offers ample health benefits.
- Remember, only pure ghee clarified butter provides a high smoke point. If the ghee holds impurities, it won’t reach the same smoking point as high as pure ghee.
The natural reasons for ghee melting
According to the ghee experts, the melting point of ghee depends on the season, the types of the ruminates’ breed and the storage arrangement. For instance, it is noticed that buffalo ghee melting point is higher than cow ghee.
More or less, all ghee fats are the collection of fatty acids in crystalize forms. In real-scenario, ghee melting point is the specified temperature range where the fat breaks from hard to soft stature and then turns soft to the liquid phase.
While cooking, we typically use solid fats at room temperature for baking. We majorly use the fat molecules in liquid form at room temperature as oil. One can use it easily for salads or making dips.
How to replace your regular oil?
You can effortlessly swap your regular unhealthy cooking oil with Milkio grass-fed ghee.
- Milkio grass-fed ghee offers a high smoke point, and you can use the ghee oil for all types of cooking.
- You can use this grass-fed ghee as a healthy butter substitute and in all butter recipes.
- You may use grass fed ghee as a keto condiment in your morning coffee.
About Milkio Grass fed ghee
Milkio Grass fed ghee is made in New Zealand offers 100% grass fed goodness to its consumers. It is a USDA-approved dairy product for its 100% purity. Milkio grass fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives. It is a butterfly-marked non-GMO certified product (by Non-GMO Project Verified, USA) and an organic certified dairy product by BioGro, New Zealand.
Milkio grass fed ghee is keto and paleo diet-friendly. The ghee offers a high smoke point of 485 degrees Fahrenheit and is a safe oil for high heat cooking like baking, roasting, etc.