Milkio Foods – Ghee & Butter FAQs

Ghee where to find in grocery store
Ghee is commonly found in the cooking oil aisle, international foods section (especially Indian or South Asian), or the gourmet/specialty foods area of a grocery store. Some stores may also stock it in alternative dairy or lifestyle sections, as ghee is lactose- and casein-free and popular in keto and paleo diets. If you can’t locate it, a store employee can easily help direct you to the right section.




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Can Ghee Be Used As A Shortening?
Yes, ghee can be used as a substitute for shortening in baking. Made from clarified butter with lactose and casein removed, ghee offers a high smoke point, rich texture, and smooth consistency similar to shortening. It helps achieve flaky baked goods while adding a mild, pleasant buttery flavor, making it a versatile and reliable alternative in many recipes.
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Which Ghee Is The Best?
The best ghee is one made from high-quality milk butter, preferably sourced from grass-fed cows, as this milk is naturally richer in beneficial fats like omega-3s and CLA. A traditional slow-cooking process is equally important, as it gently separates milk solids without the use of chemicals or excessive heat, preserving flavor and nutrition. Pure, unblended ghee—made only from cow’s milk fat and free from vegetable oils or additives—is considered the healthiest choice for everyday use.
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How much ghee can I eat every day?
The ideal daily intake of ghee depends on individual factors such as age, lifestyle, activity level, and overall health. For a generally healthy and active adult, moderate consumption—around 3 to 4 teaspoons, or up to 1 tablespoon per day—is commonly considered reasonable when ghee replaces other cooking fats. Since ghee is calorie-dense and high in saturated fat, it should be consumed in moderation and as part of a balanced diet. People with specific health conditions, such as high cholesterol or heart concerns, should consult a dietitian or healthcare professional to determine the righ...

How come New Zealand is such a zero corruption and zero pollution country?
New Zealand is known for low corruption and a clean environment due to strong governance, transparent institutions, and a high-trust society. Integrity, effective law enforcement, and respect for democratic values encourage citizens to follow rules and support public systems. A stable, transparent business environment and strict environmental regulations further support ethical practices and low pollution, making New Zealand one of the world’s most trusted and sustainable countries.
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Do the cows in New Zealand eat grass in open pastures?
Yes, cows in New Zealand typically graze freely on open pastures. The country follows pasture-based farming, where cows roam on lush green fields and feed mainly on fresh grass and grass-based fodder. Supported by a clean climate, fertile soil, and strong animal-welfare standards, this stress-free, grass-fed system helps produce high-quality milk and premium dairy products.



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Is Milkio ghee really made from grass-fed cow milk?
Yes, Milkio ghee is genuinely made from grass-fed cow’s milk fat. It is produced from pasture-raised cows, which contributes to its natural richness in omega-3 and omega-6 fatty acids, CLA, beta-carotene, and fat-soluble vitamins A, D, E, and K. Milkio grass-fed ghee is a premium dairy product that is lactose-, casein-, and gluten-free, made using a single ingredient: cow’s milk fat (allergen: milk).








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How come your ghee has more aroma or flavor than other ghee in the market?
Milkio ghee has a richer aroma and flavor because its production carefully preserves the natural flavor compounds in ghee, such as free fatty acids, carbonyls, and lactones. The use of high-quality milk fat, precise clarification temperatures, and a controlled, traditional preparation process helps develop an optimal balance of these compounds. This attention to raw material quality, processing, and storage results in Milkio ghee’s distinctive, clean, and naturally aromatic flavor compared to many other ghee products on the market.
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What Ghee Contains?
Ghee is primarily composed of pure butterfat, with about 99.8% fat per 100 ml, making it a concentrated source of energy. It contains mainly saturated fats, including beneficial short- and medium-chain fatty acids such as butyric acid, CLA, and omega fatty acids. When made from grass-fed butter, ghee also provides fat-soluble vitamins like A, E, and K. During preparation, milk solids are removed, making ghee lactose-free, casein-free, and gluten-free, with no carbohydrates or sugars, which is why it is often considered a healthy and stable cooking fat when used in moderation.

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What is ghee NZ?
Ghee NZ refers to clarified butter produced in New Zealand, a country known worldwide for its high-quality dairy industry. New Zealand ghee is made by slowly heating butter to remove water and milk solids, leaving behind pure butterfat with a rich, buttery flavor and a high smoke point. It is widely used for cooking, baking, and high-heat applications, and is also valued in traditional Ayurvedic practices. In New Zealand, ghee is available through specialty food stores, selected supermarkets, and online retailers, especially those catering to Indian, Middle Eastern, and South Asian cuisines.
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Fats in Ghee? If we eat ghee, will we become fat?
Ghee is composed almost entirely of pure butterfat, created by heating butter to remove water, milk solids, lactose, and proteins. The fats in ghee mainly include saturated fatty acids along with beneficial components like triglycerides, phospholipids, carotenoids, and fat-soluble vitamins, all of which play important roles in energy production, nutrient absorption, cell structure, and organ protection. While ghee is calorie-dense, its fats are not inherently fattening when consumed in moderation as part of a balanced, active lifestyle. Like all dietary fats, excessive intake beyond daily calorie needs can...

Which Ghee Is Healthy?
The healthiest ghee is generally considered to be high-quality, grass-fed ghee made from organic milk and minimally processed. Grass-fed ghee tends to offer better nutritional value, a cleaner fat profile, and superior purity. When choosing ghee, it’s best to look for options made from grass-fed butter, free from additives or contaminants, Halal and Kosher certified, naturally shelf-stable, and suitable for high-heat cooking due to a high smoke point.

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What Is Ghee Oil?
If you are asked “what is ghee oil,” you can answer that Ghee oil is melted ghee, which is used in regular and high-temperature cooking like baking, sautéing, deep-frying, etc. Ghee oil is a versatile cooking oil that also has some therapeutic properties for using it as a skincare product.
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What ghee is?
Ghee is a type of clarified butter made by slowly simmering unsalted butter to remove water and milk solids, leaving behind pure butterfat. It is naturally low in lactose and casein, has a high smoke point for high-heat cooking, and offers a rich, nutty, caramelized flavor. Traditionally used for centuries in Asian cuisines, ghee is a versatile dairy fat suitable for cooking, baking, spreading, and flavor enhancement.
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What is cow ghee?
Cow ghee is a type of clarified butter made from cow’s milk fat, produced by slowly heating butter to remove moisture and milk solids. It is valued for its rich aroma, high smoke point, and versatility in cooking. Modern research highlights that, when consumed in moderation, cow ghee can support overall wellness, making it more than just a traditional cooking fat.

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What Is Ghee Made Of?
It is a common question for health freaks. It contains fats, but research says premium cow ghee is healthy. The nature of the fats is the reason behind the ghee wellness benefits. Ghee contains healthy saturated fats and no harmful trans fats.
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What Does Ghee Look Like?
A good-quality ghee product on the shop shelf may look semi-liquid and slightly granular textured. However, cow ghee looks golden yellow, and buffalo ghee looks white. Ghee gets melted if the room temperature exceeds 75 Degrees Fahrenheit (or 32.4° Celsius).

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What Is Melted Ghee?
Technically, ghee and melted ghee are the same product. When ghee reaches a specific temperature, it starts melting. All the fat molecules in ghee get melted, and the product’s texture turns liquid. The average melting point of cow ghee is 76 degrees Fahrenheit or 32.4 degrees Celsius.
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Why do you call ghee Traditional?
Ghee is called traditional because it is made using an age-old slow boiling method where butter is gently cooked until all moisture evaporates and the milk solids separate. During this process, the milk solids settle and lightly caramelize at the bottom, giving ghee its distinctive nutty aroma and rich flavor. This time-tested technique, carried out with care and patience, preserves the authentic taste and character that define traditional ghee.
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Why is Milkio ghee special?
Milkio ghee is special because it is made from premium grass-fed cow milk fat using a traditional ghee-making process that preserves natural aroma, taste, and nutrition. It is GMO-free, Halal and Kosher certified, and produced with strict quality standards. With its pleasant flavor, high versatility for cooking, baking, spreading, and holistic uses, along with an extended shelf life of up to 18 months, Milkio ghee stands out as a balanced, nourishing, and multi-purpose dairy superfood.
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How is butter made?
Butter is made by churning milk or cream to separate the fat from the liquid. During churning, the fat globules clump together to form butter, while the remaining liquid becomes buttermilk. The finished butter contains milk fat, a small amount of water, and milk solids. This butter later serves as the base for making clarified butter (ghee), where water and milk solids are removed to obtain pure butterfat.
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How do I make ghee?
Ghee is made by slowly heating high-quality unsalted butter over low heat until the water evaporates and the milk solids separate. As the butter cooks, foam is skimmed off and the milk solids settle at the bottom. Once the butterfat turns clear and golden, it is strained through a cloth or sieve and stored in an airtight container. The filtered, refined butterfat is ghee.

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Is your ghee certified HALAL?
Yes, Milkio’s grass-fed ghee is Halal certified. This certification confirms that the ingredients, production process, and handling fully comply with Islamic dietary laws, ensuring the product is permissible for Muslim consumers. Milkio ghee is produced without the use of any haram ingredients or practices, making it a trusted Halal-certified choice.

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How to prepare ghee from butter?
Ghee is prepared from butter by slowly heating unsalted butter until the water evaporates and the milk solids separate and settle at the bottom. The clear, golden butterfat is then carefully strained to remove these solids and stored in an airtight container. This slow clarification process produces ghee with a rich aroma, longer shelf life, and higher smoke point than regular butter.









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Is your ghee salted or unsalted?
Milkio ghee is unsalted, made exclusively from high-quality unsalted butter. This ensures a clean, neutral flavor, better shelf life, and full control over sodium content. Its versatility makes it ideal for both sweet and savory recipes, while also supporting low-sodium dietary needs without compromising aroma or performance.
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Where is this Milkio ghee produced?
Milkio Ghee is produced in New Zealand by Milkio Foods. It is made from grass-fed dairy using a modern, expert-supervised process in a USFDA-approved facility. Milkio Ghee is SQF food safety certified, GMO-free, and carries both Halal and Kosher certifications, ensuring high quality and global compliance.








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Do I need to refrigerate the ghee?
Refrigerating ghee is not necessary. Ghee has very low moisture and a high fat content, which makes it naturally shelf-stable at room temperature. Milkio Ghee can be safely stored in a cool, dry place without freezing or refrigeration. While you may refrigerate it if you prefer, doing so is optional and may cause the ghee to harden and become less convenient to use. Properly stored in an airtight container, ghee maintains its quality for a long time at room temperature.

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Why Ghee Is Not Allowed In Flight?
Ghee is often restricted on flights because it is treated as a liquid or semi-solid under aviation security rules. In carry-on baggage, it must follow the TSA 3-1-1 liquid rule, meaning containers must be 100 ml (3.4 oz) or less. Larger quantities may not be allowed due to spill risks, temperature and pressure changes, and safety concerns. Some airlines may also restrict ghee in checked baggage due to leakage or spoilage. It’s always best to check specific airline and airport regulations before traveling with ghee.

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Where Did Ghee Originate?
Ghee originated in ancient India, where it has been used for thousands of years in cooking, Ayurvedic medicine, and religious rituals. Early references to ghee, known as “ghrita,” appear in Vedic texts, highlighting its cultural and medicinal importance. Made by simmering butter to remove milk solids, ghee became valued for its rich flavor, higher smoke point, and long shelf life. Over time, its use spread to South Asian, Middle Eastern, and African cuisines through trade and cultural exchange.

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Why Ghee Over Butter?

Ghee is often preferred over butter because it is clarified butter with the milk solids and water removed, giving it a higher smoke point and making it ideal for high-heat cooking. It has a longer shelf life and does not require refrigeration. Ghee is largely free from lactose and casein, making it easier to digest for many people. It also contains beneficial fatty acids and fat-soluble vitamins and has long been valued in Ayurvedic traditions for its digestive and therapeutic properties. However, like butter, it should be consumed in moderation due to its high...

Can Ghee Replace Butter?
Yes, ghee can replace butter in most cooking and baking recipes. As clarified butter, ghee has a higher smoke point, longer shelf life, and a rich, buttery flavor. It is also largely lactose- and casein-free, making it suitable for people with dairy sensitivities. While ghee can substitute butter in all butter-based recipes, butter may not perform as well in recipes that require ghee’s high-heat stability.

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How To Know When Ghee Is Done?
You know ghee is done when the butterfat turns clear and golden, the milk solids settle at the bottom and become light golden-brown, and the foaming stops. At this stage, the aroma becomes nutty and rich without any burnt smell. Once these signs appear, remove it from heat, strain out the solids, and let it cool—your ghee is ready. 

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Can Ghee Be Frozen?

Yes, ghee can be frozen. It is best to store it in an airtight container or freezer bag to prevent any freezer burn. When ready to use,  you may thaw it in the refrigerator, or please allow it to sit at room temperature before using. Ghee can be stored in the freezer for six months or more, depending on the manufacturing date.
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Who Made Ghee?

Who made ghee first is not clearly recorded, but it is widely believed to have originated in the Indian subcontinent. Ghee has been used for thousands of years in Indian, Pakistani, and Bangladeshi cuisines and later spread to Middle Eastern regions under different names, such as samne in Arabic. Similar clarified butter products also existed in parts of Africa, though they were known by other names. Overall, ghee’s origins trace back to ancient South Asian cultures, where it was developed and refined for long-term use.

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Who Invented Ghee?
Ghee is not credited to a single inventor. It is believed to have originated in ancient India, where it was developed as a way to preserve butter in warm climates. Used for centuries in cooking, Ayurvedic medicine, and religious rituals, ghee holds cultural and historical significance. Over time, its use spread across regions, making it a valued traditional food known for its flavor, stability, and nutritional benefits.

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Who uses ghee?
Ghee is commonly used in Indian cuisine and is a staple ingredient in many traditional dishes. It is also used in South Asian, Middle Eastern, and African cuisines. In addition to cooking, ghee is used in Ayurvedic medicine and spiritual rituals.

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How Ghee Is Made In Dairy?
Ghee made in a dairy starts with milk supplied by the dairy, which is processed into unsalted butter and then slowly simmered. During heating, the water content evaporates and milk solids separate and settle, allowing the clear butterfat to develop a rich, nutty aroma. The liquid fat is carefully skimmed and strained to remove all solids, then cooled and stored in airtight containers, resulting in shelf-stable ghee with a smooth texture and concentrated flavor.

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Ghee Where Does It Come From
Ghee comes from milk and is made by slowly heating butter to remove moisture and milk solids, leaving behind a clear, golden clarified butter. It originated in the Indian subcontinent and has long been used in South Asian cuisines as a cooking fat and flavor enhancer. Beyond cooking, ghee also holds cultural and traditional significance, especially in Ayurveda and religious practices, where traditionally prepared ghee is highly valued.

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When ghee goes bad?
Ghee has a long shelf life, but it can go bad if stored improperly or kept for too long. Spoiled ghee may develop a sour or rancid smell, an unpleasant taste, changes in color or texture, or visible mold. Heat, moisture, and poor storage are the main reasons ghee spoils faster. When stored in an airtight container in a cool, dry, and dark place, ghee can remain safe to use for many months or even over a year.




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How Ghee Is Made In A Factory?
In a factory, ghee is produced by melting high-quality butter and heating it under carefully controlled conditions to separate and remove milk solids and moisture. The clarified butterfat is then cooked further to enhance its rich, nutty aroma and ensure stability. Once ready, the ghee is filtered, cooled, and packaged under hygienic conditions, with quality checks carried out before distribution. The exact process may vary slightly depending on factory standards and product specifications.

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