Description
Pure Butter Ghee is concentrated butterfat with a maximum moisture content of 0.2%, a solid at room temperature (melting point of 30 to 35 degrees Celsius), and a distinctive fresh butter flavour free of rancid, sour, musty, or other foreign flavours.
manufactured from sweet cream, whey cream, sweet cream, lactic or whey types of butter, pasteurisation (minimum 90 degrees Celsius), further concentration by centrifugation, and application of vacuum to achieve the desired composition. Slow cooling of Khanum Butter Ghee encourages the growth of big crystals and a granular texture.
