Natural Texture of Ghee & Science behind Granulation

We as Indians have been using Ghee in our households and daily lives for years. But, do we know that different kind of ghee has a different impact on our comprehensive health? 

Adding on to the same, Ghee has several textures. Therefore, in our today’s blog, let us understand the natural texture of Ghee and how this nutraceutical gets its texture. In continuation, we will also understand the science behind granulation.

Ghee is used for adding flavour to the food (dishes) to make it tasty and is also used for medicinal purposes. Though ghee is a special ingredient that benefits our comprehensive health, it is also beneficial for weight loss. Moreover, adding ghee to our diet can also result in speedy belly fat loss. 

Ghee is clarified butter, which is also known as butter that is simmered and strained to remove all the water. Furthermore, ghee is prepared on low heat until the milk becomes solid.  

We have always heard people saying that ghee is sort of clarified butter, which is fattening and not good for health. But is this true? Let’s learn about the natural texture of ghee and the science behind granulation in this write-up. 

Outline of the Blog

1.       Natural Texture of Ghee & Science behind Granulation

2.       Natural Texture of Ghee

3.       Benefits of Ghee

4.       SwadeshiVIP A2 Ghee in Brief

5.       Natural Texture of Ghee and Science Associated with Granulation

6.       Granulation

7.       To Conclude

Natural Texture of Ghee 

Once the ghee is refined, it gets a natural texture, depending on how we store the ghee. Besides, the matter of fact to keep in mind is that different textures of ghee indicate its quality. Adding on, the homemade ghee is pure and is made from cow’s milk. This refined ghee is packed with all the vital nutrients that are highly beneficial for our mind as well as the body. Additionally, ghee gets its texture depending on the quality of the milk that is used. The natural texture of ghee matters a lot in terms of taste and health. 

Ghee is in pourable form because it is made from curd that is cultured directly from cow’s milk; it is not made out of the collected cream. 

It maintains a natural texture of ghee which is light on the stomach and can be digested easily. In continuation, ghee also preserves its liquid consistency only when it is stored at room temperature. Even ghee becomes slightly thicker, with a semi-solid texture, when it is not stored or kept at a suitable temperature. 

Adding on to this, the desi cow ghee, like the Gir cow ghee, also includes this property. Nonetheless, the change of temperature in storing ghee makes its texture waxy and pasty. Therefore, it is important to keep a check on the temperature at which the ghee is stored so that it does not reflect its quality. 

Benefits of Ghee 

• Ghee is generally considered Ayurveda’s most cherished food, with numerous medicinal and healing properties. Adding on to this, be it parathas, chapatti, khichdi or dal, ghee is one such vital ingredient that is found in the kitchen of every house.
• Admittedly, interchanging ghee with refined oils has possibly been a major blunder of modern cooking. 
• Further, ghee consists of fat-soluble vitamins, which help in weight loss.
• In fact, adding ghee to the diet also plays a vital role in maintaining the hormonal balance of our body. 
• Including ghee in our daily diet also helps in maintaining good cholesterol.
• Also, ghee that is made out of cow milk is absolutely rich in Omega-3 fatty acid, which is not only beneficial for our body but also keeps our internal organs healthy. 

Listed below are the benefits of ghee and are as follows: – 

• Adequate Source of Energy

Several studies state that ghee is a supreme source of energy as it contains a moderate amount of fatty acids. 

• Keeps the Body Warm

Ghee aids in keeping the body warm from within, which is a reason why it is often added in desserts such as Halwa or Kheer.

• Reduces the Menstrual Pain

Consuming ghee in periods helps in balancing the hormones in our body, which results in lessening the menstrual pain or period cramps.

• Improves the Digestive System

Ghee maintains a healthy lining within the stomach and vitalizes digestion.

Texture of Ghee and Science: SwadeshiVIP A2 Ghee in Brief

• The SwadeshiVIP ghee is preferred while manufacturing the granulated ghee.
• Highly rich in Omega-3 fatty acid, pure ghee is made out of SwadeshiVIP milk.
• In addition to the same, the ghee that we make is produced by the Indian cow breeds, like the Gir cow.
• In fact, the size of granules depends on the diet of the cow (quality of fodder).

Natural Texture of Ghee & Science Associated with Granulation

SwadeshiVIP ghee is simply made from milk rich in essential nutrients. The milk that we use is a definite type of protein that has sustenance benefits. Fascinatingly, the ghee refined at our farm is easy to digest as well as good for the health. Since granulation plays an important role in developing the quality and maintaining the natural texture of ghee.

Let us now understand the natural texture of ghee & science behind granulation:- 

• Medium-sized, Semolina like, Granules distributed evenly throughout the ghee indicates the supremely good quality of the ghee. Additionally, granularity in ghee or the texture of ghee is something we should be particular about. Besides, we must also consider the colour and taste of the ghee while buying it. 
• Makkhan, which is churned from the curd, is a mixture of different types of fats, both saturated and unsaturated. Therefore, the process of crystal formation ghee is quite complex. 
• Adding on to this, crystallization of the fat molecules in makkhan naturally leads to the granule formation is associated with the existence of these fatty acids in substantial quantity in the ghee.

Moreover, there are numerous factors that affect the granule formation in ghee, preserve the natural texture of ghee and are displayed in the Infographic given below.

• When we feed the cows on green pastures or grass, the granules are a little large, whereas the soft fat molecules are large in size. 
• These fat molecules are hard grain-crystal, and the cows must not be fed on these. 
• Besides, if we feed cows on dry feed, then the texture of the ghee will be affected majorly. Also, it will become really difficult to pour out the ghee. The ghee will form a solid-state, which will again affect its quality.
• The traditional method of converting milk (Vedic Bilona Ghee) to curd involves churning the curd slowly to collect the makkhan out of it. 
• Once the makkhan is collected, the fresh hand churned raw butter is clarified, which produces ghee.
• Adding on, in this step, the ghee has big size uniform grains and is first melted directly and then clarified. 
• Also, in many cases, the ghee is produced directly out of the cream. Additionally, in such cases, there are no granules in the ghee or are tiny in size. 
• Furthermore, the formation of granules in ghee is also affected by the rate of cooling. 
• In continuation, when the ghee is kept to cool naturally, the granules are small or medium-sized. Whereas, if the ghee is kept or stored under low temperature immediately after its clarified, the granules formed are larger in size. 
• Moreover, keeping a check on the storage conditions is important as well. 
• For instance, if the ghee is stored under low or fluctuating temperatures, then the distribution of grains in ghee deteriorates.
• The quality and size of the grains remain better when stored at between 26-28°C, rather than storing the ghee at temperatures higher than 35°C.

Granulation

The process of clarifying butter by removing excess water usually creates a higher smoke point and also results in removing the lactose and casein.

Adding on, this makes the ghee suitable for dairy-sensitive people. 

Furthermore, the absence of water extends the shell life of the ghee.

Therefore, this way, the ghee can be stored for long hours without refrigeration.

In addition to the same, it is equally important to keep the bottle or jar of ghee away from the steaming stove. The entire process maintains the natural texture of ghee.

To Conclude

At SwadeshiVIP, we maintain the natural texture of ghee and believe in delivering something that reminds the customers of their childhood days and connects them with the era that entailed Daadimaa’s stories related to the benefits of Ghee.

Buying ghee with its purest natural texture is a step taken towards maintaining and leading a healthy life. Moreover, SwadeshiVIP aims to serve you with the best quality of ghee as we do not use any added preservatives while making the ghee. Additionally, we feed our cows with the best quality fodder and also take very good care of them. Therefore, we used the best quality of milk to make the pure ghee and deliver it to your doorstep.

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