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.
The melting process starts when ghee reaches a definite temperature. The semi-solid state of ghee starts liquifying. Many people get confused 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 grass-fed cow ghee. Once ghee or clarified butter reaches this temperature, it starts melting. That’s called the melting point of ghee. If we compare the butter melting point with ghee, it is 32 to 35 °C (90 to 95 °F).
Define ghee smoking point
Have you ever noticed a nonstop bluish smoke getting released from ghee? it happens while cooking with ghee when ghee reaches a specific temperature that sheds oil/fat and begins to burn. At this temperatre ghee starts breaking down. For grass fed ghee, it is 485 degrees Fahrenheit, and it is called the smoking point or the burning point of ghee.
Higher smoking point of ghee is healthy feature for high-temperature cooking, which keeps ghee stable against the flame. The stable feature of ghee is useful and responsible for differnt health benefits.
The benefit of high smoking point of ghee
Remember, only pure ghee clarified butter provides a high smoke point. If the ghee contains impurities, it won’t offer 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 three reasons. These are,
For instance, it is noticed that the meling point of the buffalo ghee is higher than pure cow ghee.
All ghee fats are the collection of fatty acids in crystalized forms. In terms of chemistry, ghee melting point is the specific temperature when the fat molecules break from hard to soft stature and then turns ghee from soft condition to the liquid phase.
While cooking, we typically use solid fats at room temperature for baking. We mostly use the fat molecules in liquid form at room temperature as oil. One can use it easily for salad-seasoning or making dips.
How to replace your cooking oil with ghee?
You can effortlessly swap your regular cooking oil with Milkio grass fed ghee.
Melting point of ghee is an important point of ghee use. Knowledge about the temperature will help you to take the ghee container in transit. However, it is always safe to store ghee in a leak-proof container.
About Milkio Grass fed ghee
Try Milkio grass-fed ghee, which is prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives.
Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intense nutty feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio Ghee is gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives.
Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, you may order at the Milkio website.
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