Preparation of ghee is a slow cooking process where unsalted dairy butter is boiled to cook ghee butter.  In this method, milk solids like lactose and casein get separated gradually.  Also, during the boiling process, the moisture content of butter gets evaporated. But how to make the best quality ghee is a matter of culinary art. 

Preparation of ghee is an age-old process. Whether continuing with the small-scale homemade ghee process or making ghee on a large scale or for a commercial purpose, boiling remains the same everywhere. However, the quality of the finally produced ghee largely depends on 5 interrelated factors. 

Preparation of ghee: 5 factors related to ghee quality

Whenever it is related to the preparation of ghee, please remember five points to make the dairy of premium quality. 

• It is essential to source the finest quality grass-fed milk or milk butter.  Unless the raw ingredient is of the finest quality, you cannot expect to make the highest-quality ghee clarified butter.
• Ghee-making is a long slow cooking process. To prepare ghee oil, you must select a heavy-bottomed pan to avert the risk of burning butter.
• Do not forget to keep a close watch on the butter boiling.  It is also required to keep stirring the boiling butter to avoid the risk of burning at the bottom.
• You should keep the flame slow to the medium mode for the preparation of ghee. High flame is not recommended for slow cooking recipes.  High flame may produce a higher quantity of foam from the butter, ensuring unwanted fat loss. Proper heat treatment of butter is critical for ghee making.
•  Storage of ghee is the immediate action once the preparation of ghee course is over. It would be best to strain ghee using a ghee strainer or cheesecloth.

Making ghee is not rocket science, but it is time-consuming and intricate.  You have to follow the 5 steps diligently. Sourcing raw materials are essential because the raw ingredient quality decides the quality of the final product—the pleasing aroma of ghee results from the authentic preparation of ghee-making. Milkio grass-fed ghee products are quality assured, small-batch made, and handcrafted.

Summing up:

The preparation of ghee is easy and productive when you follow all the 5 tips suggested here. Ghee is an all-purpose, all-natural, and nutritious dairy when you use pure grass-fed ghee. Unless ghee preparation is done correctly, it is not possible to extract all the ghee benefits in your favor.   The preparation methods and the temperature for clarification play a vital role here.

Milkio foods is a secondary ghee producer.  The New Zealand-based ghee manufacturer sources grass-fed butter from enlisted grass-fed dairy farms in New Zealand.  Milkio produces non-GMO products and offers assured traceability of raw ingredients.

About Milkio Grass-fed ghee:

Milkio grass-fed ghee products are verified 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 a chemical-free product that is 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. Regardless you are preparing snacks with ghee, or you are after making dinner with ghee oil, Milkio grass-fed ghee is one of the best options you can always try.

Milkio grass-fed ghee offers a high smoke point of 485 degrees Fahrenheit. It is shelf-stable dairy oil you can store in the kitchen at room temperature up to 18 months from the manufacturing date. To buy Milkio ghee, you may place an order at the Milkio website.