Ghee manufacturing is practicable from home or large scale. It requires use of appropriate machinery, funding, labor, purchase of raw material. The diary product is clarified butter common in south Asian countries with wide application.
India is largest producer while manufacturers produce good ghee from quality butter, milk and proper standardization. Things to consider before starting ghee manufacturing is a plan, feasibility study and research. Summarize financial, find suitable location, get suppliers of cow or buffalo milk, butter.
What is ghee?
Ghee is clarified butter popular in southern Asian cuisine, religious rituals and traditional medicine. Nutritional value in 100g is protein 0.2g, potassium 6.5mg, fat 99.8g, saturated 64.9g, energy 3,690kj.
Commercial manufacturers make ghee from cow or buffalo milk however Hindus use bovine milk. Flavor of ghee is derived from the components like alcohols, free fatty acids, carbonyls and lactones.
|Fats and fatty acids||100g ghee|
|Omega 9 fatty acid||25.024g|
|Omega 3 fatty acid||1.447g|
|Omega 6 fatty acid||2.247g|
|Mon saturated fat||28.7g|
Total fat 99.5g
|Vitamin A||3069 iu|
Health Benefits and Uses of Ghee
Ghee has wide application in traditional circles, religious rituals, traditional medicines and cosmetics. Health benefits include vitamin A, D, E, K, source of animal fat.
Ghee is used in fire rituals, funerals, weddings, religious ceremonies. It is bottled or used as accompaniment with Indian bread, traditional rice or ingredient in cuisine.
- traditional circles
- religious rituals
- traditional medicines
- fire rituals
- Indian cuisine
Register the business as a sole proprietor or limited liability company. Get manufacturing license, insurance, tax. It is important to find a good location close to suppliers or market base.
Ghee making machine
The manufacturing process well determine the type of machinery used in the production. Machinery used in the direct cream method are steam control valve, weighing scale. Others include movable stainless steel tube with bored in kettle, agitator, steam heated jacketed kettle and thermometer.
- steam control valve
- weighing scale
- movable stainless steel tube with bored in kettle
- steam heated jacketed kettle
Ghee Manufacturing Process
There are four methods of preparation of ghee. Methods are milk butter (sour raw milk) churning, direct cream (fresh cream) cultured, cream butter milk-separated from cream and pre-stratification method. Packaging is generally in airtight glass jar.
Preparation method is through simmering butter that is churned from cream. Impurities is skimmed from surface then pouring, retaining clear liquid fat. The solid residue is discarded while spice is added for flavor.
Butter quality dictates the resultant color, texture of the finished product. Commercial production of ghee involves continuous method. Manufacturing process involves cream from milk extraction or separation.
Cream separation is automated while pasturing plant increases shelf life of product. Cream used in the process is either un-ripened or ripened cream. Unripe cream produce high quality product with better shelf life.
Highly popular in Asian countries the diary product have largest consumers of ghee products. Promotion strategy include merchandizing, advertisement in electronic and print media. Sell product in retail stores, grocery stores, supermarkets, hotels, malls, local stores.