From Pasture to Table
Our Production Process
Since 1970, on the fertile lands of Şanlıurfa, we have produced ghee from Awassi sheep’s milk — bringing traditional methods together with modern food hygiene.
İlker Ghee has worked with the same passion across three generations for over half a century. The rich milk of the region’s Awassi sheep is the first and most important step that defines our ghee’s unique colour, aroma and flavour.
Every stage of production is carried out in a hygienic environment, under the supervision of our food engineers and in line with internationally recognised food-safety standards. We combine the craft of tradition with the reliability of modern technology.
How Is Ghee Made?
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Milk & Butter
Butter is made from the rich milk of Awassi sheep using the traditional method.
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Gentle Melting
The butter is melted slowly at a controlled, low temperature.
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Skimming the Foam
The foam that rises to the surface during melting is carefully removed.
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Separating Milk Solids
The milk protein and residue that settle are separated, leaving over 99% clear milk fat.
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Filtering & Packaging
The ghee is filtered, rested and packaged under hygienic conditions, ready for your table.
Our Quality Commitment
Without compromising on food safety, we are committed to offering you pure, additive-free ghee made from 100% natural sheep’s milk.