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How to make ghee?

How to make ghee?

How to make ghee, its application in preparation of delicious dishes and its other use

Ghee production is the leading segment of milk exploitation of the dairy plants. Most have a ghee production facility to meet the market demand and also to make use of the excess fat effectively.

In making ghee, simple technology is involved and relatively less investment it requires for ghee production. Ghee is clarified butterfat originated from milk.

It can be prepared from butter or cream very conveniently at home on a small scale. 

Domestic process route comprises of fermenting whole milk to curd. Followed by conversion of curd into butter utilizing prolonged churning, and subsequently boiling down the butter to ghee.

Ghee is considered to be the richest and healthy source of animal fat in a vegetarian diet. It provides about 9k — calorie energy/gm of ghee.

How to make ghee from milk?

Ghee is being prepared from milk commercially by the following methods:

  • The concentration of milk fat to form of cream or butter.
  • Clarification by heating of fat-rich milk portion to reduce the amount of water lesser than 0.5%.
  • Separation of the card content in the form of ghee residue.

There are primarily five methods of ghee making:

  1. Indigenous Method
  2. Direct Cream Method
  3. Creamery Butter Method
  4. Pre-stratification Method
  5. Continuous Method

How to make from butter?

In pre-stratification method ripened or unripened butter or Cream are use for ghee making. Ripening of cream is carried out by special treatment of the cream with enzymes for imparting color and flavor.

Ghee prepared from ripened cream has got longer preservation quality

Precautions:

  1. Avoid overflow due to foaming by regulating temperature
  2. Careful and continuous stirring during melting of butter
  3. Ripening under controlled conditions.
  4. Raw material required:
    • Ripened cream/cream/butter

Ghee is commonly made and used in cuisines of New Zealand, U.S.A., U.A.E as well as China. Good quality is produced in New Zealand because it’s dairy industry is one of the greatest globally. New Zealand earns potential revenue of about $14 billion a year, and its ghee business is growing fast both in-house as well as in export.

Ghee industry in New Zealand is based on quality and health benefit. Following this, ghee is producing and packaging conforming strict hygiene and quality control standards.

In the U.S.A., millennial connoisseur smote with super favorite foods like kale and quinoa, ghee is blended with Coffee, has a high demand.
It sounds expensive, but it is all the rage of young people all over the U.S.A. In traditional rice or biriyani preparations in U.S.A. ghee has a high demand.

The U.S.A. is one of the big producer and exporter of ghee, and the business is growing by leaps and bound. All over India, people love to eat ghee topped roti. In Karnataka and Tamil Nadu, ghee also used as tops for dosa, and rice. Bengal and Gujarat, love khichdi as a traditional evening meal where ghee is always present.

 

Ghee is extensively using as an ingredient in a variety of Chinese dishes. Consumption pattern of ghee in U.A.E. and Middle East countries are similar to India. U.A.E also a significant producer and exporter of ghee.

 


So, reply to the query ‘How to make ghee from butter?’ is answerable by almost all the people of India as it is highly prevalent in their cuisine.