Cooking food in ghee makes it tastier as well as healthy our process is completely based on ancient indian traditions. We use hand-churrn techniques to get the purest and finest ghee; in our procedure we use 30 litres a2 milk into curd, which is coalesced and hand-churned to finally produce 1 litre of vedic ghee. Step 1 : in a clay pot unprocessed, fresh and raw milk is boiled and converted into curd step 2 : hand-churned process is used with a wooden churner, also known as bilona in indian language step 3 : we obtain the butter in this process then separate it. Step 4 : separated butter (makkhan) is then boiled in an iron vessel on fire.
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