Chemical free A2 Cow Ghee Processed in Bilona Traditional Method

Description

1. Milk Sourcing: The process starts with sourcing milk from indigenous Indian cow breeds that predominantly produce A2 type milk. These cows include breeds like Gir, Sahiwal, Red Sindhi, Tharparkar, etc.
2. Milk Fermentation: The milk is allowed to ferment naturally for a certain period, which helps in enhancing its nutritional profile and digestibility. This step also aids in separating the cream from the milk.
3. Churning: The cream obtained from the fermented milk is churned using a traditional hand-operated wooden churner known as “bilona.” This churning process helps separate the butter from the buttermilk. The churning is usually done at a moderate pace to ensure that the butter is not overheated or damaged.
4. Butter Clarification: The butter obtained from churning is then gently heated in a large vessel or pot. As it melts, the water content evaporates, and the milk solids separate from the pure butterfat. The impurities are skimmed off, leaving behind clarified butter.
5. Ghee Formation: The clarified butter is further heated until all the remaining moisture evaporates, and the milk solids caramelize slightly, giving the ghee its characteristic aroma and flavor. This process is typically done over low heat to prevent any burning or degradation of the ghee.
6. Filtering and Storing: Once the ghee reaches the desired consistency and color, it is filtered through a fine muslin cloth or sieve to remove any remaining impurities. The ghee is then allowed to cool before being stored in clean, airtight containers.