『Milkio Foods – Ghee & Butter FAQs』のカバーアート

Milkio Foods – Ghee & Butter FAQs

Milkio Foods – Ghee & Butter FAQs

著者： Milkio Foods
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 In this podcast, Milkio Foods answers common questions about ghee and butter, covering quality, storage, cooking uses, health facts, and the benefits of New Zealand grass-fed dairy. Designed for consumers, chefs, and food professionals, each episode delivers clear, practical insights into pure ghee, grass-fed butter, and the standards behind Milkio Foods’ products.Milkio Foods
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  • Granular vs. Smooth: Exploring the Natural Ghee Texture

    Granular vs. Smooth: Exploring the Natural Ghee Texture
    2025/12/16
    Ghee naturally comes in two textures: granular and smooth. Both are completely natural, safe, and equally nutritious; the difference lies in how the milk fat cools after cooking.

    Granular ghee forms when ghee is cooled slowly without stirring.

    During this process, high-melting milk fats crystallize first, creating visible grains suspended in liquid fat. This traditional texture is widely preferred in India, the Middle East, and Southeast Asia, known for its rich aroma and deep, nutty flavor.

    Smooth ghee, on the other hand, is created through rapid cooling and gentle agitation.

    This breaks down large fat crystals, giving ghee a creamy, spreadable consistency that’s popular in Western markets.

    At Milkio Foods, we proudly specialize in traditional granular ghee. Our slow, ambient cooling process allows premium fat crystallization, ensuring authentic texture, superior stability, and a luxurious melt when cooked

    Brought to you by Milkio Foods Ltd.
    Sharing expert insights on grass-fed ghee, butter, and dairy quality standards.
    Learn more at milkio.co.nz

    This episode includes AI-generated content.
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    2 分
  • Keep_Ghee_Under_21_Celsius_And_Dry

    Keep_Ghee_Under_21_Celsius_And_Dry
    2025/12/15
    🌡️ Why does ghee survive at room temperature when butter doesn't?

    It’s all about the clarification process. By removing the milk solids, ghee becomes more stable than regular butter.

    However, humidity and heat can still make it go rancid.

    Keep your jar in a cool, dark corner of the kitchen to ensure maximum freshness.

    Brought to you by Milkio Foods Ltd.
    Sharing expert insights on grass-fed ghee, butter, and dairy quality standards.
    Learn more at milkio.co.nz
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    4 分
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