At Milkio, after making ghee, we allow the fresh produce to settle as well as to cool down at room temperature naturally, and when it cools down, the ghee acquires a grainy texture naturally. This lovely texture is the result of a planned manufacturing benefit and not in any way a defect within the product. When users cook with ghee, or they apply it as a spread on a warm food, the grainy texture dissolves almost instantly.
Why does your ghee have grainy texture whereas another brand of store bought ghee is very smooth? Print
Created by: Milkio Foods New Zealand
Modified on: Fri, 8 Jun, 2018 at 1:48 PM
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