Natural texture of ghee and the science behind granulation
Ghee has been in use in Indian culinary and several home remedies since quite some time. But did you know that the different quality of ghee has a different impact on overall health? From creamy to pasty, and gritty, ghee has several textures. Let us understand how this superfood gets its texture and the science behind its granulation.
The many textures of ghee
Once the ghee is processed, it gets its texture depending on how we store it. An important fact to keep in mind is that the different textures of ghee indicate its quality. Ghee is pourable because it is made from curds that are cultured directly from cow’s milk and not by collected cream. This texture of ghee is light on the stomach and makes it easy to digest.
Ghee retains its liquid consistency if stored at room temperature. It becomes thicker or attains a semi-solid texture when it experiences a drop in temperature. Even desi cow ghee such as Gir cow ghee exhibits this property. However, the inconsistency in the storage temperature makes the texture of ghee somewhat waxy and pasty. Keep in mind that this consistency does not reflect the quality of ghee.
exhibits this property. However, the inconsistency in the storage temperature makes the texture of ghee somewhat waxy and pasty. Keep in mind that this consistency does not reflect the quality of ghee.
A2 Ghee and the science behind its granulation
A2 ghee is simply ghee made from A2 milk. The ‘A2’ in A2 milk is nothing but a specific type of protein that has nutritional benefits. Interestingly, mammals including humans and cows produce A2 milk, which is why elders emphasise breastfeeding or including cow’s milk in babies’ daily diets. Foreign-bred cow milk contains both A1 and A2 proteins, which can be hard to digest. Not only does the A2 ghee have superior health benefits, its gritty and granulated texture also plays an important role in quality.
The medium-sized, semolina (Rawa) like granules distributed throughout the ghee is a sign of superior quality. At Mr.Milk, we make granulated ghee from butter that is churned from fresh curd. This makes it rich in various types of fats, both saturated and unsaturated. The process of crystallization of these fat molecules originally presents in the butter leads to granulation. These granules of fat are made from palmitic and stearic fatty acids. These fatty acids not only lower the LDL (low-density lipoprotein) or bad cholesterol but also create an occlusive barrier to protect the skin from microbes and other pollutants, keeping it spotless and radiant.
So, A2 ghee is preferable when manufacturing granulated ghee. This type of ghee is made from A2 milk produced by desi cow breeds like Gir cow. Interestingly, the size of granules depends on the cows’ diet. For instance, medium to large granules in ghee indicate that cows were fed on grass and green pastures. Whereas large-sized crystals in ghee mean cows were fed cottonseeds or dry feed.
To add, the cooling rate also affects the formation of granules – When allowed to cool slowly and naturally, ghee forms into small to medium-sized granules, and ghee stored under lower temperature right after it is clarified forms distinct and larger granules.
For the best desi Ghee in town, try Mr.Milk’s hand-churned Ghee loaded with the best nutrients and immunity-boosting elements.