Hey, Y'all it's Hima, the Ghee Whisperer, here to walk you through a few things regarding the consistency of ghee and what to expect. As many of you know, ghee is simply put, a butter oil. We filter out the impurities and what you're left with is a pure butter fat with a super high smoke point. Throughout the year, you're going to see a lot of different variations in consistency and we're here to tell you, they are ALL normal.
A Science lesson:
All ghee manufacturers follow the same process up to bottle filling. We cook, we filter, and then start pouring into bottles. Once it hits the bottle and is capped is where manufacturers will start to vary their processes.
We hot fill our jars at a whopping 180ºF and then cap immediately, in order to have a sterilized bottling process, per FDA and good food processing requirements. This is going to ensure that nothing gets into the jar during the cooling process, and your jar is going to get a tight seal/suction between the cap and the jar.
When you heat fats up the structure of the actual fat molecules are round. When you let an oil like ghee temper naturally, the fat molecules will slowly come to room temp and end up settling on top of each other. This is going to naturally lead to a grainy texture more often than not. If we're lucky and the stars are aligned and it's a chilly day, we'll get a waxy smooth ghee. Sometimes parts of the jar will cool faster than others and you'll end up seeing a mixed texture within the same bottle. If it's REALLY hot (we're in Austin after all), sometimes the texture is going to be....chunky for lack of a better word. And as unattractive as this is, it's just the way nature is. We just get a much smoother consistency in the Spring, Fall, and Winter than the Summer.
Some manufacturers will choose to flash cool their product with the cap off in order to get a guaranteed creamy and smooth/waxy finish on their product every time. Cooling ghee this way exposes the jar to a tremendous amount of risk for cross contamination or moisture, which will lead to mold, and we absolutely will not do this. We're doing it for your safety, and that's where the discussion for alternative cooling methods ends for us. We want you to be confident and feel safe by choosing us.
Now, that's how the ghee looks leaving our warehouse. It’s summer. And fats melt in the heat. We're in Texas with average temps of above 100ºF for a few weeks now and as it leaves our warehouse and sits in a truck for two days, and then in a hot Amazon warehouse, and then again on another truck for a few more days to get to you, chances are it may end up in a liquid consistency. It's okay, just pop it in the fridge or leave it in a cool place of your kitchen for a couple days, it should go back to a semi solid consistency soon enough.
We know this is frustrating for some of you to deal with, and we really are sorry. We wish it were easier to get the product you want, but it's a natural minimally processed cooking fat and sometimes we just have to roll with the punches Mother Nature sends our way. If you have any questions, at all, please email us directly at info@tinstarfoods.com. We monitor our email every single day and my team is in place to offer you any assistance we can within our means.
With every jar sold, we realize you have spent your hard earned money with us and we can't thank you enough for the opportunity to serve you. Please don't ever hesitate to ask questions about the foods you and your family are consuming. Our goal here is, first in foremost, to be a part of the education process and conversation when it comes to the supply chain of your food. That includes every single bit of the manufacturing process as well.
From our home to yours, Let Food Be Real.
Hima Pal
Founder and Ghee E.O.
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