After the ghee has been done, we allow it to settle down for up to 12 hours in a controlled temperature to allow the fat molecules to granulate and crystalize in the Nutriche’ ghee.  We will get a grainy texture which increases the appetite and presentation of the ghee. It can be spreaded in toast or consume it directly (with conditions for medicinal value).

This pure ghee is made in Malaysia, a Southeast tropical Asian country, where the temperature is 20°C -30°C by average per year. Depending on the weather and temperature of the surrounding, the ghee adopts itself. If the temperature is high, the ghee will become in oil form. If it is in ideal temperature and cooling down gradually, the ghee will be grainy and shiny. If the temperature is cool, the ghee will solidify and give a creamy texture.

The texture might also differ due to the logistics when the ghee is travelling from one place to another. The ghee might have to travel in warm condition for long hours and this will eventually effect the form of ghee. The texture will eventually liquify and turn into oil form.

Does the quality changes depending on the texture? Definitely NO. The nutritional values and the medicinal properties will never change. The ghee is always as “Nutrient Rich” as it is despite the form and texture of the ghee. The taste, quality and shelf life is guaranteed.