Ghee manufacturing process

Ghee manufacturing process

The ghee manufacturing process is always intricate regardless the manufacturer follows a traditional or advanced industrial process.

The traditional process is also called the Ayurvedic process for making cow ghee. It is a slow cook process and it is also called the Vedic process of ghee production. This Vedic ghee making process is also called the traditional process of ghee making as well as it is popularly called as Desi or Indigenous Method.

Different methods are used for making ghee in the dairy industry. However, all the methods work on the same methodology or preparation flow. These processes are:

  • The concentration of milk fat either in the form of milk cream or milk-butter.
  • Clarification of fat-rich milk portion by using heat and thus the percentage of water gets reduced, and only less than 0.5% stays in the final product.
  • The curd/cream content gets eliminated in the form of ghee residue.

 Traditional ghee making process

This method is also known as the Vedic ghee manufacturing process and it is mostly divided into five interrelated steps. These steps are extending from procuring raw material (milk) to making the end product ghee, clarified butter. In the Vedic process these five steps are important because it is believed that by following these 5 steps, the best quality of ghee in its purest condition is produced. Each of these steps is called sanskar in this ayurvedic ghee manufacturing method.

Step (sanskar)-1: procurement and boiling

Procurement is a vital issue for making ghee in the traditional ghee manufacturing process. The quality of raw material milk is largely dependent on farming and the diet of the cow. Grass-fed cow milk is always better than grain feed cow milk. In the traditional process, 25-30 liter cow milk is essential for making around 1 liter of cow ghee. In Ayurveda, grass-fed cow’s milk is counted as the best material for making the purest form of cow ghee.

The milk is thoroughly boiled. This long boiling process helps in two ways. The milk collected from the firm gets completely disinfected. On the other hand, by using the boiling process, the manufacturers make the texture of the cow milk more concentrated.

Step (sanskar)–2: Curdling

In the ghee manufacturing process, boiled milk is converted into curd. In the traditional process, one tablespoon curd is added into the milk. Instead of curd, in-home sometimes lemon juice, or any natural sour ingredient is added to milk. The milk stays overnight in a covered pot and gets converted to curd. Once the curd is fully prepared, it is churned thoroughly.

Step (sanskar)–3: Churning

The curd is churned now by a wooden churner, which is called Bilona. Traditionally, card churning is done in two way direction of bilona, one is clockwise and the other is anticlockwise. Churning is mostly a lengthy method. Once the curd gets divided into butter and buttermilk, the raw ingredients of ghee, the milk butter gets prepared.

Step (sanskar) – 4- Separating

At the end of the churning in the ghee manufacturing process, butter and the buttermilk gets segregated. This butter is then used to produce ghee.

The butter is also called ghee butter. It is still not free from the milky part, which means this ghee butter may contain lactose and casein. By heating-process of cooking, clarified butter, ghee is produced.

Step (sanskar) – 5- Heating

In the ghee manufacturing process, the produced butter is now placed in a heavy-bottom steel pot and it gets heated against a medium-high flame. Once the ghee butter starts boiling, it is allowed to boil for some more time so that the water in ghee butter gets evaporated.

In the course of the boiling process, the boiling butter gets clarified, and a visible layer of solids is found at the bottom of the pot that indicates that the ghee is almost ready. At this phase you will get to smell the nutty aroma of pure cow ghee and the butter will turn yellow-golden.

In the final step, the golden liquid ghee is filtered via a strainer and stored in jars for later use. It is extremely vital to store the pure Ghee in a dry jar away from the exposure of light, heat, and moisture.

 The advanced method of ghee making process

However, the traditional ghee manufacturing process was mostly used for homemade ghee making purposes. But dairy companies usually use another commercial process, where they skip the course of making butter from milk. 

In this procedure, the cream is separated from the milk, and good quality ghee is prepared from this milk cream.

There are more 4 processes for ghee manufacturing apart from traditional or desi ghee making processes. These four processes are

  • Direct Cream Method
  • Creamery Butter Method
  • Prestratification Method
  • Continuous Method

Direct cream method

The Direct cream method is a commercial ghee manufacturing process. Here a kettle is used to boil the milk cream. These kettles are mostly made of steel and they come with a steam-heated jacket and fixed with an agitator, a steam regulator valve, pressure, and temperature gauging devices and a portable, hollow, stainless steel tube with central boring for draining out the contents.

Heating gets stopped when brownish froth is seen on the surface, and the color of the ghee residue becomes golden yellow or light brown.

However, this commercial ghee manufacturing process has few drawbacks. One is its long cooking time, and secondly, the presence of serum solid in the cream may add a caramelized flavor in the ghee produced. 

If it is bulk manufacturing, then only this process becomes cost-efficient.

Ghee manufacturing is important as the process somehow decides the ghee quality. However, the time and the purity of raw material play a critical role in deciding ghee quality. Grass-fed cow milk is a better raw material than grain-fed cow milk for producing good quality cow ghee, and that is why grass-fed cow ghee enjoys higher demand in the consumer market.

Advantage: The manufacturer does not have the obligation for butter production before ghee production.

Creamery Butter Method

This is the standard ghee making method applied in most of the organized dairies. In this process, unsalted or white milk butter is used as the raw material. Butter blocks are melted at 60°C to 80°C in a butter melter. Melted butter is pumped into the ghee boiler where final heating gets done by using steam as the heating medium.

Now the steam pressure is increased to raise the temperature. A certain amount of scum is formed on the top of the surface of the product, which is removed frequently with the help of a holed scoop. At this stage, typical ghee aroma gets felted. The final heating temperature is adjusted at 114±2°C. Produced Ghee is filtered by the oil filter into the settling tank.

Pre-Stratification Method

 In this process, butter is produced from matured cream of 38 to 40% fat applying continuous butter making machine or the method of batch churn. Butter is then transferred to butter melted and gets melted there at 80°C around temperature. This melted butter is kept into a ghee kettle or boiler at a temperature of 80-85°C for 30 min. Here, in ghee kettle, the stratification of mass gets done, and the product gets stratified into three separate layers. Denatured protein elements (curd particles) and impurities are found on the top layer or as floating on the surface. The middle layer is made of clear fat, and the bottom layer is found made of buttermilk serum carrying 80% of moisture and 70% of solids-not-fat contained in the butter.

The bottom layer is then cautiously removed without disturbing both the top and middle layers. The middle layer mostly consists of fat and is heated to 114±2 ° C temperature along with the top layer of floating curd particles and denatured protein. This step is essential to create a typical ghee aroma. Milder flavor ghee can be manufactured, as most of the curd content is removed before the final clarification temperature of ghee clarified butter.

Continuous method

This Continuous method was developed to meet the necessity of high volume production and to overcome the restraint of the batch method. Limitations of the batch method are as follows:

  • Demand high use of energy, due to low heat transfer co-efficient
  • Cleaning and sanitation of equipment may not be enough satisfactory
  • Equipment and process mostly found unsuitable for a large volume of production
  • The factory Floor becomes extremely slippery due to unwanted ghee spillage
  • Handling losses often reach the optimum level
So, the continuous method can offer you the following benefits;
  • Better control over the quality of the product
  • Contamination by handlers can be mostly eliminated
  • CIP is highly possible
  • No foaming of the product is observed during the production

Butter is heated in a butter melted to liquefied state and then is transferred into the balance tank, and then it is pumped further to the scraped surface of the heat exchanger (SSHE), followed by flashing in vapor separator. This heating in SSHE and flashing are repeated in the next two stages to reduce the moisture level in the produced ghee. Ghee is then pass through the centrifugal clarifier where ghee-residue gets removed. Clarified ghee is stored for filling and packing.

All grass-fed cow ghee is not of organic quality. Organic grass-fed cow ghee is a premium product in the dairy market. The winning combo of the authentic ghee manufacturing process and pure raw material can make the best quality grass-fed cow ghee. Organic cow ghee is an organic certified product, organic certification is not decided by the claim.

For example, Milkio organic grass-fed is produced from 100% grass-fed cow milk and under the best hygienic condition. The ghee is manufactured without adding any synthetic color, preservative, and flavor, and its organic quality is certified by BioGro, New Zealand’s largest and best-known certifies for organic produce and products.



Ultimate Secret of weight loss, with grass fed ghee

Grass fed ghee is the first food item that you avoid when you are fat or suffering from obesity.

The common reception that clarified butter is unhealthy and fattening leads you to such avoidance. On the contrary recent medical studies has established the age-old saying of Ayurveda claiming clarified butter have ingredients making it the ideal diet to lose weight.

Ingredients present in ghee

You may be thinking what ingredients are there in grass fed ghee that is made from the milk of cows grazing in the green pastures of New Zealand. Let us have a look at the ingredients. It is one food item offers 112 calories per serving of 1 tablespoon. The other ingredients are as follows:

  • Vitamins
  • Mineral
  • CLA
  • MCT oil

These ingredients offer you health benefits and at the same time helps to lose weight.

How does grass fed ghee help in weight loss

Ghee is considered unhealthy but despite that, if taken in the right proportion it helps you to lose weight. The below facts will help you to understand it better.

  • It has the essential amino acid that helps in moving the fat and hence helping in shrinking the fat cells. So, if it is observed that you are becoming fat quickly then add this generally avoided food item in your daily food chart.
  • It is the best source of CLA. This is a type of omega-6 fatty acid that helps in weight loss. CLA also helps in the reduction of fat mass and enhancement of lean mass and the result observed is a loss of weight.
  • Clarified butter also contains an omega-3 fatty acid that is also one that helps you have a flat belly.
  • There are other amazing benefits that you can have consuming carried butter made from the milk of grass fed cows of New Zealand. You can have better digestion, prevent inflammation and lot many. Some of these benefits also help you to lose weight.

So, by now you must have understood that grass fed ghee is not a food item to avoid when fat but to have in measured quantity to lose weight. The question that arises in your mind is how to use such in your daily diet.

grass fed ghee

Use of ghee in the daily diet

You can use it in any manner that you deem fit. You can have in a manner that suits your taste and personality.

  • You can have it in the morning in empty stomach. Having such, you can have energy and vitality for the entire day and have a reduction of fat.
  • Add it to the coffee that you take and have the health benefits.
  • Use it as a cooking medium and cook tasty foods that have the taste of pure nature in it.

The only thing to remember is that do not have it in excess. Have a measured amount of grass fed ghee daily and regain the slim figure you had before.

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The link between Organic Ghee and your Cardiovascular Health

You may be in disbelieve after reading the title of this write-up.

Yes, generally we hear people saying that it is risky to have fat-containing foods if we wish to maintain a healthy heart.

But on the contrary, recent medical research is saying the opposite. As you read through you will begin to understand why grass fed ghee is helpful in the prevention of CVD.

The misconception that prevailed

It is generally thought that the common cause of heart disease is due to having a higher amount of saturated fats. Earlier medical studies indicated that the level of cholesterol is an indicator of cardiovascular diseases.

Recently medical observations have been made that the actual culprit is oxidized low-density lipoprotein cholesterol and is what leads to atherosclerosis. Now you may be wondering how this all relates to grass-fed ghee, so let us link the two together.

Previously we thought, organic ghee contained up to 65% saturated fat, and was going to give you heart complications. Recent medical studies have shown that grass-fed ghee did not contain any oxidized cholesterol.

Oxidation of cholesterol in ghee is very slow. It can take several months before any traces found. It is better to be on the safe side and have regular batches of fresh ghee to be safe. Having fresh ghee does not link eating fats to having heart disease.

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The way that ghee prevents CVD

You may be now curious to know what ghee does to your heart. The fatty acids and saturated fats that are in organic ghee are 89% short chain fatty acid. Other ghee made from other animal sources may differ.

The grass fed cow ghee that you can have from Milkio has been tested to have 89% short chain fatty acid.

Short Chain Fatty acids aren’t shown to cause complications, and the real culprit is Longer Chain Fatty Acids that can lead to blood clots and thrombosis.

As there is a small amount of long chain fatty acids in Grass Fed Organic Ghee, it can be deemed safe for your heart health.

There are other benefits of having organic ghee containing short chain fatty acids- it is easier to digest, helps in strengthening your cell membranes, increases production of hormones that are beneficial for the heart.

One important note would be to consume ghee in moderation.

Consume fats in a large amount may have adverse effects. Incorporating organic ghee in moderate amounts, paired with a healthy diet and lifestyle, can bring about many benefits.

Incorporating organic ghee in moderate quantities, paired with a healthy diet and lifestyle, can bring about many benefits.

Legal Disclaimer

Thank you for reaching Milkio Foods! Nothing on this site is medical advice. Talk to your doctor before making any lifestyle or diet changes. Our opinions are not intended as medical advice and should not a bit of medical information.

What to choose Ghee or Butter when on Keto Diet

gheeAre you on a keto diet and are confused about choosing butter or ghee? If are not sure, then you have come to the right place.

This article helps you make a choice about whether to have grass fed ghee or butter.

The comparison of properties of grass fed ghee vs butter

Before we go into the depths of deciding whether to eat ghee or butter, let us understand what they are made of. Ghee contains essentially many short, medium and long chain fatty acids.

If we compare that with butter, research has shown that ghee is a more concentrated source of fat than butter and has a higher degree of saturation.

Ghee also contains Omega 3 and 9 fatty acids, vitamins like A, D, E, and K. Grass fed ghee made from the milk of grass-fed cows, also contains MCT Oil, CLA and Butyric acid.

Ghee or butter on a keto diet?

Now focussing on the actual question- whether you should have ghee or butter on a keto diet. The composition of a keto diet must be high in fats, moderate in protein, and low on carbohydrate. The purpose of such a diet is to enhance ketone bodies derived by the metabolism of fat.

If we compare the amount of fat in grass fed ghee to butter, it is seen that ghee has over 25% whereas butter has 12-15%. More over, the MCT Oil present in ghee aids in ketogenesis. So, it can easily be decided that ghee is a better option to consume than butter on Keto.

The benefits achieved having ghee when on a keto diet

There are many benefits that you can have when you consume good quality grass-fed ghee. These advantages paired with a balanced keto diet, can help you feel better:

  • Boost in energy: The medium-chain fatty acids in ghee can be quickly processed to boost ketone production and give you energy fast.
  • Best oil for cooking: Having a higher smoking point of 485-degrees, makes ghee the best cooking oil, which is keto-friendly.
  • Rich in vitamins: As mentioned earlier, grass fed ghee organic has many essential vitamins needed to maintain a healthy body.
  • Reduced effect of allergies: When manufacturing the ghee, all dairy sugars and proteins are removed so ghee offers the taste of butter without adverse allergic side effects of dairy proteins.
  • Enhanced bone strength: The vitamin K in ghee helps enhance bone growth. Not only that, it also safeguards your arteries against atherosclerosis.
  • Beneficial for weight loss: If you desire to lose weight when on keto, then having ghee can help you maintain ketosis and burn fat.

So, hopefully it is clear how advantageous ghee on a keto diet can be. Feeding your body with the best quality grass fed ghee can make sure you get the most benefits out of your ghee.

Milkio’s grass fed ghee aims to bring you premium New Zealand ghee.

7 amazing health benefits of having milk with grass-fed ghee at night

7 amazing health benefits of having milk with grass-fed ghee at night

Many of us know that milk is a good source of calcium, protein, and fat. It is a filling drink that many of us have daily.

Alongside this, ghee is known for containing vitamins, minerals, CLAs, butyric acid and a high quantity of good fats.

Not many know that having a glass of milk at night with a teaspoon of grass-fed ghee can be a healthy and soothing drink to have before bed.

Ancient Ayurvedic theories have talked about this combination, and we want the modern world to know it as well because it is amazing. Having good quality milk and grass-fed ghee is also essential to get the most benefit out of the drink.

Whole organic milk is a suggestion, and organic grass-fed ghee too. A natural ghee such as Milkio’s ghee can ensure you are giving your body the purest of ingredients, packed with nutrition for your body to end the day right before bed.

The eight amazing benefits of drinking ghee with milk at night

1. Enhanced digestive strength

After having a big meal at night, you want your body to be put to rest with the best digestive conditions available so you can wake up feeling fresh with a healthy gut.

Having grass fed ghee with milk at night before bed, can sooth your gut lining and stimulate the pathway of food to optimally digest your meal in your intestines. It not only helps in digestion by enhancing the secretion of digestive enzymes but also gives you relief from constipation if you need it.

2. Boosts metabolism

We all desire to rid our body of harmful toxins that accumulate over the day, so having natural grass-fed ghee at night before bed can ensure you secrete out the toxins that have been building up. Ghee can be a good detoxifying substance, and give you better gut health.

3. Avoid joint pains

If we are having problems getting to sleep after a long day due to joint pains, ghee can possibly be the remedy for you. The lubricative properties of ghee and calcium-packed milk works to strengthen and repair your bone and joint health.

A cup of milk with ghee is so soothing and relaxing, it can help you get to sleep much easier, free from pain.

4. Better Stamina

Give your body more stamina to work all day with lots of energy by having ghee and milk at night.

5. Avoid sleeping pills

If you have to take sleeping pills due to insomnia, then having Ghee along with milk can help this. This Ayurvedic combination helps us to avoid sleeping pills but still have proper sleep and wake up refreshed in the morning. Ghee can have calming and relaxing properties if had at night time.

6. Enhance your senses

If we make a habit for our kids to have a combination of ghee with milk, it has been said in Ayurveda that their five senses will be developed better. Moreover, it also helps in better development of body tissues and strong bones.

7. An effective way to weight loss

The energy derived having this amazing combination is useful in burning fats, as stated in the Ketogenic diet plan. The fats from milk and ghee can work to burn off your body fat and make you more toned.

So, having Milkio’s grass fed ghee with milk at night can give us amazing health benefits.