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Ghee manufacturing process: Traditional vs. Advanced

by Milkio Foods Grass-Fed ghee from New Zealand

Ghee manufacturing processes are mainly two types one is traditional one and another is advanced industrial process. In Ayurveda the traditional process is used to make cow ghee. In Vedic process there are five steps which extend from procuring raw material to making the end product. These five steps are vital because without completing these five steps the best purity and healthiest ghee making is not possible. 

 

Step (sanskar)-1: 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 the 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 a healthy and purest form of cow ghee.

Step (sanskar)–2: In this ghee manufacturing process, the boiled milk is turned into curd. In the traditional process one tablespoon of 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 overnight in a covered pot. Once the curd is fully prepared, it gets ready for the churning course.

Step (sanskar)–3: The third process is churning. The curd is churned now by a wooden churner, which is called Bilona.  Traditionally, curd churning is done in two way directions 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- At the end of the churning in the 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 the milky part, which means this ghee butter may contain lactose and casein. By heating the process of cooking, clarified butter, ghee is produced.

Step (sanskar)- 5-  In the 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.Lastly, 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 

However, the traditional ghee manufacturing process was mostly used for homemade ghee making purpose. Nowadays, the dairy companies are using commercial processes. 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 the color of the ghee residue turns into golden yellow or light brown in color.

For example, Milkio organic grass fed ghee 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 is certified by BioGro, New Zealand’s largest and best-known certifier for organic produce and products.


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About Milkio Foods Advanced     Grass-Fed ghee from New Zealand

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Created on Apr 18th 2020 01:05. Viewed 413 times.

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