Ghee manufacturing process: Traditional vs. Advanced Ghee Making Method

Ghee manufacturing process is always intricate regardless the manufacturer follows traditional or advanced industrial process. The traditional process is also called Ayurvedic process for making cow ghee. It is a slow cook process and it is also called Vedic process of ghee production. 

Vedic ghee manufacturing process is mostly divided in five interrelated steps. These steps are extending from procuring raw material (milk) to making the end product. In Vedic process these five steps are important because it is believed that by following these 5 steps the best purity and healthiest state of product can be procured.  Each of these steps are called sanskar in this ayurvedic ghee manufacturing method. 

Step (sanskar)-1: procurement and boiling

Procurement is a vital issue for making ghee in traditional ghee manufacturing process. The quality of raw material milk is largely dependent on the farming and the diet of the cow. Grass fed cow milk is always better than grain feed cow milk. In traditional process, 25-30 liter cow milk is essential for making around 1 liter of cow ghee. In Ayurveda, grass fed cows milk is counted as the best material for making healthy and purest form of cow ghee.

The milk has to be boiled sufficiently. It helps in disinfection of milk as well as the milk becomes dense in its texture. 

Step (sanskar)–2: Curdling

In this ghee manufacturing process, the boiled milk is turned into curd. In traditional process one tablespoon curd is added into the milk. Instead of curd, you can add lemon juice, or any natural sour ingredient. This treated milk should be preserved for overnight in a covered pot. Once the curd is fully prepared, it gets ready for churning course.

Step (sanskar)–3: Churning

The curd is churned now by a wooden churner, which is called Bilona.  Traditionally, curd churning is done in two way direction of bilona, one is clockwise and the other is anticlockwise. Churning is mostly a lengthy method. Once the curd gets divided into butter and butter milk, the churned butter gets prepared.

Step (sanskar)- 4- Separating

At the end of the churning in ghee manufacturing process, butter and the buttermilk gets segregated. This butter is then used to produce ghee.

The butter is also called ghee butter.  It is still not free from milky part, which mean this ghee butter may contain lactose and casein. By heating process of cooking, clarified butter, ghee is produced.

Step (sanskar)- 5- Heating

 In ghee manufacturing process, the produced butter is now placed in a heavy-bottom steel pot and gets heated against a medium-high flame. Once the ghee butter starts boiling, it is allowed to boil for some more time, and in this method the water in ghee butter gets evaporated.

Once the boiling butter starts getting clear, a visible layer of solids is seen at the bottom of the pot, which indicates that the ghee is almost ready.  Once the Ghee starts emitting the peculiar nutty aroma, you have to be sure that the dairy staple is ready with all purity.

In the final step the golden liquid ghee is filtered via a strainer and stored in jars for later use. It is extremely vital to store the pure Ghee in a dry jar away from the exposure of light and moisture.

Advanced method of ghee making process

However, the traditional ghee manufacturing process was mostly used for homemade ghee making purpose. But dairy companies usually use another commercial process, where they skip the course of making butter from milk.  In this procedure, cream is separated from the milk, and good quality ghee is prepared from this milk cream.

The commercial ghee manufacturing process is quite simple to. Here a kettle is used for boiling the milk cream. These kettles are mostly made of steel with steam heated jacketed and fitted with an agitator, steam controlling valve, pressure and temperature measuring devices and a portable, hollow, stainless steel tube centrally bored for draining out the contents.

Heating gets discontinued when brownish froth stays on the surface and color of the ghee residue turns into golden yellow or light brown in color.

However, this commercial ghee manufacturing process has few disadvantages. The first one is its long cooking time, and the second issue is the presence of serum solid in the cream, which may add a caramelized flavor in the produced ghee.  Also this process is cost efficient only for a bulk volume of produce.

Ghee manufacturing process plays a vital role in its product quality, but at the same the time volume and raw material play a critical role in maintaining ghee quality. Grass fed cow milk is a better raw material than grain fed cow milk for making good quality cow ghee and that is why grass fed cow ghee is higher in demand.

All grass fed cow ghee is not of organic quality, and organic grass fed cow ghee is a premium product in dairy market. The winning combo of authentic ghee manufacturing process and pure raw material can make the best quality grass fed cow milk. Only organic certified ghee can be truly called as organic quality ghee.

For example, Milkio organic grass fed is produced from 100% grass fed cow milk, and under best hygienic condition. The ghee is manufactured without any synthetic color, preservative, and flavor, and its organic quality id certified by BioGro, New Zealand’s largest and best-known certifier for organic produce and products.


  1. Milkio is the only New Zealand exporter of ghee
  2. The company’s range includes Organic Cow Ghee, Grass Fed Sheep Ghee


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