In Indian culture, ghee is the symbol of purity. Cow ghee is an essential part of our family kitchen, enhancing flavours for over many generations. But, did you know? Ghee is processed in many different ways by our ghee suppliers. Since we use ghee on a daily basis to cook and consume delicious food, it is necessary to learn the step-by-step process of producing ghee from cow milk.
Traditional or Vedic Method
Traditionally, Ghee was produced by following five steps in a diligent manner, to ensure the purity of processed ghee. It was an ayurvedic method used for producing clarified butter.
Cow ghee suppliers procured healthy cow milk, boiled the milk to a certain temperature, converted milk into curd, churned the curd till butter got separated from buttermilk, and in the end heated the butter to make ghee or clarified butter.
The cow ghee suppliers boiled the milk to disinfect any impurities and make the milk thicker.
Direct Cream Method
Today, many Indian dairies and cow ghee suppliers use the Direct Cream Method to manufacture pure ghee. In this process, the cream obtained by separating milk is added to a special boiling vessel, with a steel container and stirrer. The boiling equipment can include mechanisms to help you control steam, pressure and temperature.
In this method, first you heat the cream on low temperature and keep stirring it. Once the cream starts boiling, you need to maintain the temperature till the water evaporates. After drawing all the moisture content, the temperature rises and curd particles start to brown. At this point, the ghee is clarified, cooled, and strained of any impurities.
The direct cream method can save the workers effort and prevent them from being exposed to high temperatures. It is cost efficient, when produced for masses by cow ghee suppliers.
So, now that you know how healthy ghee is produced by cow ghee suppliers, it’s time to use the mouthwatering taste and aromatic flavours of ghee in your day-to-day cooking.