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 a nurturing Mother, an embodiment of Mother Nature; ghee makers used to assume that the best qualities of milk and butter were procured this time in its raw version.
Traditionally ghee making is a simple process but time taking one. You have to boil ghee in a thick-bottomed pan, and when done, you have to filter it with a ghee strainer or cheesecloth.
Milkio ghee is made of the finest quality local and imported cow milk fat and contains no additives, color, flavor, or preservatives. Ghee from healthy and well-maintained cows groomed on grass and grass-based fodders offer mostly yellow milk as it contains a higher quantity of beta-carotene.
Milkio’s Grass Fed Ghee is made by slowly cooking unsalted butter against a moderate flame. The butter is cooked so that the excess moisture gets off. Then the entire liquid is strained to eliminate the milk solids residue. The milk solids mostly contain lactose (the sugars) and casein (the protein). Once these components are removed, you will get Pure Cow Ghee of grass-fed quality.
In modern ghee-making courses for commercial manufacturing, different equipment is used. These are the ghee kettle, ghee settling tank, ghee boiler, ghee pump, etc.
For best quality ghee, three factors are requisites. These are,