Origin and production · Ghee BIO

Before the jar,
the milk.

Where the raw material for Ghee BIO comes from, how butter becomes ghee and what you find in the jar.

Canossa Castle and the hills of the province of Reggio Emilia
01 · The raw material

Italian
organic milk.

Ghee BIO is made from organic milk from the Parma and Reggio Emilia areas, the same milk used to make Parmigiano Reggiano. The milk gives cream and then organic butter, the only ingredient in Ghee BIO.

02 · Who makes it

Processed in Italy
by Family Foods.

Producer
Family Foods Srl
Where
Production facility in Stella (SV)
Country of origin
Italy
Ingredient
100% organic clarified butter from Italian milk

This is the information on the pack. You can also find it on the product page, with full views of the jar.

03 · The process

From milk
to jar.

Seven steps, from the organic milk supply chain to turning butter into ghee.

The raw material

From milk to butter

Milk gives cream, and cream gives butter: the first stages in the supply chain of our Ghee BIO.

Illustration: steel milk churns, one open with fresh milk Illustration

The milk

It all begins with organic milk from the Parma and Reggio Emilia areas, the same milk used to make Parmigiano Reggiano. The quality of the butter, and so of the ghee, depends on the quality of the milk.

Illustration: fresh liquid cream in a steel tank Illustration

The cream

The cream, the part richest in fat, is separated from the milk. It is this fat that will eventually become ghee.

Illustration: two large blocks of butter on a steel table Illustration

The butter

Butter is made from the cream: the fat comes together and separates from the buttermilk. Butter still contains water, about a sixth of its weight, and a small amount of non-fat milk components.

Making the ghee

From butter to ghee

Clarification, toasting and filtration, then packing and cooling.

Clarification: the butter melts in the vat and the foam of milk solids gathers on the surface Clarification, detail: the milk solids rise to the surface of the melted butter

Clarification

During clarification, heat drives off the water and separates the non-fat milk components, such as proteins and sugars, from the fat. Some rise to the surface while others settle at the bottom; the milk fat stays in between. Processing continues with toasting, before filtration.

Illustration: clear amber ghee in a vat, with the toasted milk solids Illustration

Toasting

Heating continues and the remaining non-fat components slowly turn golden. This is when the toasted, nutty aroma you notice in the pan develops.

Illustration: the ghee runs through a cloth filter and collects, clear Illustration

Filtration

The hot ghee passes through a filter that holds back the toasted residue. What remains is the milk fat, clear and golden.

Ghee BIO, 500 g jar

Packing and cooling

After filtration, the ghee is packed and left to cool at a controlled temperature. During this stage it takes on its semi-solid texture, soft and slightly grainy.

04 · What you get

A golden fat,
ready for the pan.

Smoke point
250 °C
Aroma
Toasted and nutty, from the toasting
Texture
Soft and slightly grainy at room temperature, liquid when heated

In the kitchen you can use it to sauté vegetables and potatoes, cook meat and breaded foods, fry, and dress pasta and freshly cooked vegetables.

The recipes → Ghee in the kitchen →