İLKER GHEE

Awassi sheep ghee is pure milk fat made by removing the water and milk solids from butter produced from Awassi sheep’s milk. The rich, fatty milk of the regional Awassi sheep gives the ghee its characteristic colour, aroma and deep flavour.

Ghee is made by gently melting butter and separating the water, milk proteins and residue. The butter is simmered slowly; the foam that rises and the milk solids that settle are removed, leaving over 99% clear milk fat by weight. At İlker this is done in a hygienic environment under the supervision of food engineers.

The key difference is that ghee has its water and milk solids removed. While butter contains about 80% milk fat, ghee is over 99%; this lets ghee withstand higher heat, keep far longer, and contain very little lactose or milk protein.

Ghee is preferred for baklava and pastries because it withstands high heat without burning and makes the layers crisp. The pure, water-free fat fries the dough without weighing it down and adds depth with its distinctive aroma.

Ghee can be stored for a long time in a sealed container in a cool place away from light. Because its water has been removed, it resists spoilage and stays fresh for months in the fridge or at room temperature. (Always follow the storage conditions on the product label.)