Granular vs. Smooth: Exploring the Natural Ghee Texture
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Granular vs. Smooth: Exploring the Natural Ghee Texture
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About this listen
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
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