- Procure milk from desi cows: Desi cows are native Indian breeds that are known to produce A2 milk, which is used to make ghee. You can procure milk from a local farmer who raises desi cows or buy it from a trusted source.
- Boil the milk : Boil the milk on a low flame on desi chulah in Desi mud Pot
- Collect the Milk and make curd : Once the milk has cooled down, we made curd of the milk
- Churn the Curd: Use a traditional wooden churner or bilona to churn the Curd. The bilona is a device that separates the Makhan from the liquid using a traditional churning process. The churning process helps in separating Makhan from the liquid.
- Collect the butter: After churning the Curd for a while, you will get butter. Collect the butter in a separate container. .
- Heat the butter: Heat the butter on chulah in mud pot on a low flame. As the butter starts to melt, it will start to foam and bubble. Keep stirring the butter gently.
- Filter the ghee: After some time, the butter will stop foaming, and the milk solids will settle at the bottom of the pot. Remove the Pot from the heat and let it cool down for a while. Then, filter the ghee through a muslin cloth to remove the milk solids.
- Store the ghee: Once the ghee has cooled down, store it in a clean, airtight container. A2 desi cow ghee made with bilona and traditional process can be stored for up to six months at room temperature.
- It is important to note that making ghee using the traditional process can be time-consuming, but the end result is a high-quality ghee that is packed with flavor and health benefits.
