How Ghee is prepared: ancient India vs. today’s process
According to ancient India’s ghee making process, waxing fortnights of the moon was considered the most auspicious and suitable time to make Ghee. Moon was considered here as a Mother; ghee makers used to assume that best qualities of milk and butter are procured this time in its raw version.
Presently, not the season, but the ingredients are made exclusive for producing best quality ghee and New Zealand is leading the industry. In case of grass fed cows in New Zealand, they are special. New Zealand pure ghee is made out of grass fed cow milk and no additive, color, flavor, or preservative is added here. Pure Ghee from grass fed cow milk is mostly of yellow color because of the high quantity of chlorophyll content in the butter.
Pure Cow Ghee is made by slow heating of the butter against moderate flame. The butter is cooked in a way so that the excess moisture gets off. Then the entire liquid is strained to eliminate the milk solids residue in it. The milk solids mostly contain lactose (the sugars) and casein (the protein). Once these components are removed, you will get pure Ghee.