Ghee Is The Better Butter: Why You Should Swap Butter out for Ghee
Ghee is the better butter. The world is going crazy over ghee and it isn’t for no reason. Two notably large dieting communities that are enjoying ghee and its many benefits are the Keto and Paleo dieters. Ghee is perfect for these diets due to its high fat content, absence of milk proteins and many great health benefits.
Ghee and butter both contain saturated fats, and although this term often comes with negative connotations, saturated fats are indeed needed to be consumed in moderation to support vital bodily functions such as building our cell membranes.
Fats from grass-fed ghee are essential in absorbing fat-soluble vitamins such as A, D, E & K, providing organ insulation, aiding cell structure and providing energy for growth.
It is suitable for dairy intolerant consumers
During the ghee making process, milk proteins such as casein, whey and lactose are filtered out, leaving just pure butter fat. This makes ghee suitable for those that are dairy intolerant.
Although ghee is not considered vegan as it uses milk from dairy cows, it is much more diet friendly to those that are not suited to consume dairy. It is said that upto almost 65% of the world’s population has a reduced ability to digest dairy effectively, and can experience gut pains or problems if doing so.
Ghee has all the problematic milk sugars and solids removed, making it a much more gut friendly alternative to traditional butter.
So this leaves you with still being able to enjoy the rich buttery flavours of butter than many people love, but without the undesired dairy intolerance affects.
Tiny amounts of lactose or casein may still remain, so it is advised that severely intolerant consumers consult their physician before trying ghee for the first time.
It contains more nutrients
If you are wanting to consume the right kinds of fats and provide yourself with lots of energy, cow ghee is a better choice than butter. Ghee contains Medium Chain Triglycerides (MCTs) and this is excellent in providing high energy levels and helping with cognitive functioning. Ghee also contains vitamins A, E, K and butyrates and CLAs.
Better storage life
Ghee does not contain any milk solids or proteins, and due to this, has a longer shelf life. grass-fed ghee is pure butter fat, so it can be stored at room temperature for 1 year, and can last much longer in the fridge.
It is more flavoursome
Grass-fed ghee contains the same buttery flavours that many people around the world love, but on top of this ghee has many unique flavours. Customers that love ghee say that it is nutty, and has a decadent caramelised flavour. It is also said to be more aromatic when cooking with.
Ok for Paleo dieters
The classic Paleo diet does not include dairy, as dairy was not consumed in the Paleolithic Era which was around from 2.6 million years ago to about 12,000 years ago. But ghee, due to not containing dairy proteins, can be included in the Paleo diet if one wanted.
Higher smoke point
Grass-fed ghee has a higher smoke point when compared to butter, so it doesn’t burn as quickly. This allows ghee to be used in a greater variety of cooking and cuisines than butter than. Butter can smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C).
This makes ghee perfect for stirfrying, baking, roasting and barbequing. A higher smoke point ensures that there will not be toxic substances being introduced into your foods during the burning. It is simple to replace ghee in place of butter in your cooking, just replace it 1:1.
Grass-fed ghee is also safer for cooking with than butter and other oils as it produces less acrylamide which is a toxin. Acrylamide is a potential carcinogen and can be released when starch containing foods are cooked at high temperatures.
Better for your skin
Many have claimed that dairy can have adverse affects on your skin. This can lead to acne and unwanted blemishes.
Grass-fed Ghee is a better alternative if dairy is something you wish to cut out of your diet but still wish to have the buttery flavours in your foods.
How to make ghee at home is an open secret for the ghee enthusiasts. But have you ever thought about how to make organic ghee at home?
Credit goes to the popularity of this dairy product and its dietary benefits, now ghee or organic ghee is one of the most popular searched food items on the internet. But making organic product in home is a challenging task.
Health freaks, beauty conscious people, as well as lovers of Ayurvedic medicines are of the same opinion that this 22nd century superfood retains its quality if all intricacies are maintained in the slow cooker production process as it was done in the Indian cooking convention. Now the question is is it possible to make homemade ghee, which is organic?
Theoretically, you need to cook milk butter in a slow cooking process for making it clarified. The objective is to remove milk solid and to make the milk butter completely refined. But there are so many buts. Unless you maintain some of the most essential conditions in this unsalted butter cooking process, you cannot make the best quality ghee at home, no matter how much you invest your effort.
If cows are 100% grass-fed
If the cows are treated without the use of antibiotics, hormonal medicines, etc.
If the grass used for cattle-feed is collected from a pasture that is free from the use of fertilizer, pesticides at least for the last 3 years.
The quality of the raw material is important for making organic ghee. Before you claim the label organic you have to be aware of Organic products that these products are not exclusive because they are pure, it is about adhering to the rules of organic dairy and having the complete documentation ready about your organic claim, which is not a feasible arrangement in a homemade ghee process.
Is ghee made of milk?
Ghee is a unique form of highly-clarified milk #butter that is by tradition used in Asian and Middle East cooking. Similar to dairy butter, ghee is classically produced from cow’s milk. The butter gets separated into liquid fats(butter oil) and milk solids while boiling for a longer time. Once separated, the milk solids are taken away, which means that ghee is made free from lactose, and has become safe for consumption for #lactoseallergic people.
Ghee is made from dairy regular butter or cream and the butter is made from milk.
Now #Howtomakeghee at home?
When butter gets melted, the upper portion of it contains water(buttermilk), and it forms the froth. Beyond this point, the butter starts losing all the moisture and gradually the milk solids get settled at the bottom of the pan. The middle portion contains pure liquid fat, it is ghee. With the help of a cheesecloth or a piece of muslin cloth, as a fine mesh strainer, you have to filter the ghee. The black ghee-residues deposited at the bottom of the pot are the removed milk protein.
In homemade ghee unsalted regular butter is used. Salted butter is mostly discarded because it generates more froth no matter you keep the boiling pot against medium heat or a low flame.
Why grass-fed butter is highly preferred in making ghee?
Grass fed butter is the superior quality butter. it is produced from 100% grass-fed fresh cow milk. According to dairy experts, cows that graze on open pasture produce better quality milk than cows maintained in captivity.
Grass-fed cow milk is more nutritious than traditional grain-fed cow milk. It means grass-fed cow milk cream contains more nutrients than grain-fed natural cow milk. Hence grass-fed butter is highly preferred in making ghee as the most nutritious raw material of grass fed butter ghee. For organic ghee, certified organic butter is used.
Homemade ghee: how to smell it better?
Ghee has a special nutty flavor, and it is the typical smell of pure ghee. If you want high aroma ghee butter, you may try cultured ghee, which is a high aroma product and made from grass-fed cultured cream instead of regular unsalted butter.
But for homemade ghee, you can do some special aroma arrangement so that it smells well and you can keep it for long without the support of refrigeration.
You may add 1-2 beetle leaves: beetle leaves will add a good smell in the #homemadeghee. You can remove the leaves after 3-4 hours of placing them from the homemade ghee container.
In Southern India, often curry leaf is added to the ghee: it is done to boost the flavor of clarified butter.
You may add turmeric leaves for adding special #aroma to the homemade ghee.
For spicy flavored ghee, you may buy infused ghee. You can get garlic ghee, lime ghee under the Milkio ghee range.
How many liters of raw milk are needed to make 1 kg cow ghee?
This measurement of milk for ghee making may vary from one manufacturer to another. While in the home, you may use between 16 and 35 liters of pure cow milk for making one kg cow ghee. If medicated ghee is prepared for making Ayurvedic medicine, it may require 40 kg of pure cow milk. Desi ghee means pure ghee that is produced by the old traditional process of cooking melted butter.
In this slow-cooking process, milk is converted to milk butter and then desi ghee is produced by boiling ghee butter in the crock pot. Here Desi word is used for indicating its pure, authentic, and traditional ghee making process only.
How ghee is different than clarified butter?
There is a fine line of difference between ghee and clarified butter. Ghee is one step further refined and caramelized version of clarified butter. You need to slow cook grass-fed butter to get pure cow ghee. While clarified butter is mostly of yellow-golden color, ghee is a little overcooked clarified butter and offers a slightly brownish rather caramelized color.
Clarified butter can be semi-liquid but homemade ghee can be either creamy or semi-liquid depending on the temperature of the room. It is prepared from homemade butter of unsalted category.
How to preserve homemade ghee?
Ideally, you can store homemade ghee in a glass jar. You should store it away from heat, light, and moisture exposure. Grass-fed organic ghee is a kitchen-shelf friendly dairy product without the support of refrigeration. But you may not be sure about the milk quality of your homemade ghee. You should store it in the refrigerator for full-proof safety.
This is all about how to make organic ghee at home. The cooking process is easy but you have to take care lot many intricacies to call it an organic product. You need to
Follow all the intricacies (step-wise) of the traditional process.
The purity of the raw ingredients is a prime requisite.
The adherence or organic dairy guideline is vital to call it organic officially.
Don’t you think after knowing how to make ghee at home, it is quite an extensive and expensive process? Furthermore getting certification about the homemade ghee by a product certifier is not a feasible idea.
If you want to have the purest organic certified grass-fed ghee in your kitchen to enjoy an organic ghee clarified butter recipe and awesome organic ghee benefits, you can try Milkio traditional ghee.
Made in New Zealand, this premium quality cow ghee is produced from 100% grass-fed cow milk. It is a natural product without lactose, casein, synthetic flavor, preservative, or color. The purity of this grass-fed ghee is certified by the USDA. The organic claim of Milkio Ghee is endorsed by BioGro, the leading product certifier in New Zealand. Like authentic organic cow ghee, Milkio organic ghee butter is storage-friendly and you can store it in the kitchen for 12-18 months from the date of manufacturing.
Milkio Grass-fed Grass-fed pure organic ghee offers a higher smoke point than other common cooking oils like olive oil, coconut oil. and you can use it against high-temperature cooking like baking, sauteing, deep-frying, etc. As a healthy fat source, you can use Milkio best organic ghee while following Keto and Paleo diet. You can use this dairy delicacy as a healthy substitute for cultured butter or regular butter.
Milkio grass-fed ghee is available online and offline purchases. To know more about the premium organic ghee or to buy organic ghee, browse here. milkio.co.nz
To buy organic ghee, you should know first what organic ghee is and why it is counted as a superior product in the ghee category.
Some basic details about organic ghee will help you to understand the superiority of this dairy product.
According to dairy professionals, organic ghee is of the highest quality. Organic products, regardless it is about cultured ghee or non-cultured ghee, are free of preservatives, synthetic colors, and artificial flavors, etc. It is made of the best raw ingredients also, hence it offers the best health benefits. In the case of organic ghee, ideally, it has to be an organic certified product and it is made from the best quality raw material, i.e. pasture raised organic butter.
Organic dairy farming is a relatively new concept, which is a derivative concept of the organic farming movement in England. In organic dairy farming, dairy animals are not kept in captivity and dairy farmers mostly feed them with silage based food and green grass. In an organic farm, only grasses are used as fodder. Organic grasses are cultivated in the pastures, which are not treated by chemical fertilizers, manures, and pesticides at least for the last three consecutive years for maintaining soil fertility.
Animals in an organic dairy farm are never given the dose of antibiotics or medicines for hormonal treatment, etc. As a result, these cows offer cow milk, which is full of natural goodness, free from toxic chemicals, and synthetic residues generally found in non-organic farm produced milk.
Dairy cattle in an organic farm are not captive. Pasture raised cows can roam on the green pasture and under the natural climate so that their feed at least (30%-60%) mostly comes from grass from the green pasture. According to the research, these happy cows offer better quality milk as these cows lead their natural life and stay stress-free and get the benefits of animal welfare. Authentic Ghee manufacturers collect organic milk only from organic dairy farms as the raw ingredient for preparing organic and delicious ghee.
Why organic ghee is better for your body?
Organic-ghee is a healthy fat produced from organic, grass-fed butter and cultured butter and it is at random used in both cooking and in beauty therapy. For a longer shelf-life, ghee can be stored without the support of refrigeration. It offers a higher smoke point of 485º F degrees, ideal for high-temperature cooking on the deep-frying, sautéing, grilling, baking, roasting, etc. Fat soluble vitamins in Ghee are the support for immunity boosting. Organic ghee is pure in all aspects, hence it is better to use for getting the best ghee benefits.
From nutritional aspects, organic milk contains a higher quantity of Conjugated linoleic acid (CLA), Omega 3 fatty acids, Beta Carotene, and higher sensory properties. Unlike conventional dairy milk, organic cow milk does not contain Hormone residues, traces of antibiotics, GMOs & solvents, etc. Ghee prepared from organic milk, for simple reasons, is a better option for use in the diet as well as for therapeutic use.
Milkio Ghee, with a higher smoke point, is a healthy substitute for cooking oil or butter, and it is free from milk solids. It is particularly suitable for high-temperature cooking like deep-frying, baking, and sautéing. It is pure and that is why it is good for the seasoning of various salads. Milkio ghee contains all goodness of organic dairy farming, such as healthier fat composition, medium chain fatty acids like CLAs, and a high quantity of beta carotene. It is of golden yellow color, which is natural and shows a higher quantity of beta carotene in the raw milk. The processing stages of the ghee making preserve the grass-fed goodness of the raw material directly into the final product.
Grass-fed ghee is produced from 100% grass-fed cow milk only. If the cows are fed with organic grass, and the grasses are not chemically or artificially manure treated, then you can say that cows are eating organic grass.
So we can say that all grass-fed ghee is good quality clarified butter but all milk butter is not produced from 100% grass-fed cow milk adhering to almost all the organic recommendations. Organic grass-fed ghee is a good organic ghee buying option, which in all ways better than non-organic grass-fed ghee.
Milkio ghee is produced under an appropriate risk management program (RMP), which is duly monitored by the New Zealand Ministry of Primary Industries (MPI). All Milkio’s raw materials and products are managed and shipped via RMP approved transporters and are preserved in recommended storage facilities. The manufacturer takes all marketing and shipment precautions to ensure that product quality meets the consistency and quality. In terms of traceability, Milkio ensures that each pack of Milkio Ghee is perceptible and trackable.
Is organic ghee healthy for the consumers?
Ghee has multiple health benefits, so is organic ghee. Organic ghee is pure in its content and it is enriched in multiple nutrients like several fat-soluble vitamins, antioxidants, and health-friendly fatty acid contents.
Some of the premium ghee benefits include stimulation of digestion, regulating inflammation, supporting weight loss, and strengthening the bones. So if you add organic ghee to your diet with moderation, it will offer you all these health advantages for your natural well-being.
Researchers have observed that the low count of Linoleic acid supports further avoidance of conventional feeding in these cows. Further, the ratio of Omega 6 fatty acid and Omega 3 fatty acid also promotes the organic claim. The further uniform golden yellow color of the ghee indicates the high beta carotene content in the Ghee, and it affirms the higher amount of fresh forage feeding (Milkio’s organic ghee does not have any added color) of the cattle as expected in NZ organic dairy farming. Milkio Ghee’s organic claim is certified by BioGro, the leading organic product certifier of New Zealand.
How to test good quality ghee?
One of the simplest methods you may apply to find the adulteration of ghee is by heating a teaspoon of ghee butter within a vessel. If the ghee in the spoon melts immediately and turns dark brownish in color, then you can be sure that the ghee you have tasted is of the best quality and 100% pure.
If the ghee usually takes time to melt completely and turns light yellow in color, then it is adulterated.
What is the color of pure organic ghee?
The color of pure organic ghee is yellow. In the ghee making process, the butterfat gets completely clarified and it turns yellow-golden in color. However, some ghee may not show you golden yellow color but that is not for any compromised quality of this dairy staple.
The difference in color for organic ghee butter is mainly due to the higher fat content of milk butter. Cows that eat grass and flowers, store the yellow color beta carotene in their fat. For obvious reasons, this pigment gets carried into the fat in their milk as well as in organic butter. Alternatively, Milkio Organic ghee is prepared from organic milk produced from grass fed cows that contains a higher quantity of beta carotene and this is one of the reasons like pure traditional ghee it is golden yellow in color and loaded with healthy saturated fat.
How to buy ghee online?
Now it will be easier to buy organic ghee. Hopefully, online purchases will be easier for you. But before ordering do not forget to check these 7 tips,
Check for the shelf life: good organic quality ghee will stay stable at least for 12 months from the date of manufacturing.
If the ghee is completely lactose and casein-free
Pure Ghee will stay good without the support of refrigeration: check the stage instruction of the manufacturer.
The smoke point of the ghee you have shortlisted. Pure ghee is all types of cooking compatible.
Ghee will release a nutty flavor, and it is blunt in taste.
Good quality desi ghee is photosensitive. It will be sold in an opaque pouch or in a container with deep colored glass for the prevention of UV-Ray imposition in the dairy item.
If you want to buy organic ghee, the purchase can be really tough unless you follow the checklist mentioned here. Or else you may order Milkio certified organic ghee and enjoy all the ghee benefits to stay well and healthy. The ghee is USDA certified for its purity and its organic and non-GMO claim is certified by BioGro, New Zealand.
Pure homemade ghee is prepared in slow cooking process from milk butter. The process eliminates lactose and casein and that makes ghee alert proof for lactose intolerant people. But on the other hand, it is a pure dairy product, free from chemical, preservation, or color added imposition.
That is why following traditional methods is safe for making this dairy delicacy at home.
Take the butter preferably in room temperature and pour it in a thick buttoned pot.
Start slow cooking the butter: shortly it will start boiling. Allow it to boil against slow heat.
Allow the butter to sizzle until the water part gets evaporated. Keep in stirring the boiling butter so that you can prevent burning at the bottom of the pot.
Trim the flame accordingly.
When the boiling will come to its almost end part, allow the butter to stay and settle in the pot.
Once settled, filter it with a muslin cloth piece.
Once the temperate is lowered, poured it in the glass or ceramic vessel and close the lid.
How to use homemade ghee?
Homemade ghee is a versatile kitchen staple that you can use in making plenty of dishes. Starting from making your morning tea, you can use ghee as your bedtime beverage.
You can add homemade ghee in bread and roast spread.
You can add ghee in soups for adding extra dose of flavor and a unique rich creamy taste.
You can use ghee for baking cookies and cake: it is nutritious as well as it is safe for cooking at high temperature.
You can deep fry with ghee. It is safe and it tasted excellent. You can use ghee de sautéing and slow cooking too.
Ghee is highly recommended for using in Indian, Pakistani, and Middle East classic cuisines. Ghee can be used for making all types of culinary delicacies.
Homemade ghee can be used for making home remedy medicines as it is a pure natural products.
Making ghee at home will help you to use best quality dairy product with all ghee benefits.
Making home made ghee can be extremely laborious for you. Instead you may use certified organic grass fed ghee, which is easy to store at your kitchen and is a versatile cooking oil for your culinary expertise.
You can try Milkio’s grass fed ghee, which is as pure as your homemade ghee. Made in New Zealand with 100% cow’s milk fat, Milkio Ghee is free from any type of adulteration.
How to make ghee from milk is an open secret.But what makes the process special is the use of raw material and the traditional process. The ghee manufacturer can combine hygienic production process and superior quality milk butter, can make best quality cow ghee.
Ghee is also known as clarified butter. This dairy item is procured from milk butter. In a slow cooking process milk butter gets boiled and gradually the lactose and casein part of the milk gets removed from the butter. Ghee making process eliminated milky part from the butter hence it is called clarified butter.
Clarified butter vs. Butter: risk of allergy
Clarified butter and butter are both dairy products but they are not the same products. Butter contains lactose and casein hence people with lactose intolerance may not be able to digest butter.
As ghee (clarified butter) is produced by heating milk butter and the products does not contain the trace of lactose and casein, lactose intolerant people can consume the dairy without the risk of food allergy.
There is a huge different of smoke point between clarified butter and dairy butter. Butter offers lower smoke point whereas ghee is called a safe cooking oil for its higher smoke point. For example, Butter offer a smoke point of 350 degrees F but cow ghee offers a smoke point of 485 degrees F.
For natural reason, cooking with ghee is safer than cooking with butter.
Organic Pure cow ghee is more shelf-stable than cow milk butter. Pure organic quality ghee can be stored for 12-18 months from the date of manufacturing but butter can be preserved for 6-9 months with the support of refrigeration.
In room temperature if you keep butter, it may go ranch, but pure cow ghee can stay intact under room temperature for 12 months. In terms of shelf life, ghee is a better and economic choice in kitchen.
Ghee offers higher calorie which is around 120 calorie/ one tablespoon, whereas butter offers 102calorie/one table spoon. In terms of filler food, ghee is a better choice than butter. In terms of saturated fats, ghee contains 10 grams whereas butter contains 7 grams, and that makes ghee more Paleo and Keto friendly than butter.
These are the basic difference of ghee and butter although both ghee and butter are dairy products. There is a role of butter if you close view the method of how to make ghee from milk. Once butter is made out of milk, then only #ghee is made from the butter.
The quality of ghee depends on the quality of the butter. The butter produced from the 100% grass fed cow milk is counted as the best raw material for making organic grass fed ghee. The quality of ghee largely depends on the raw milk butter quality and the process– how to make ghee from milk.
Milkio Traditional Cow ghee is produced from 100% #grassfed cow milk butter of #NewZealand.
The ghee is produced under best hygienic condition with best tools. Milkio traditional grass fed ghee is organic certified and the manufacturing facility is USFDA registered.