Earthomaya | Pure A2 Desi Cow Ghee |Cultured and Handmade | Hand Churned Bilona 1000 ml

Five Steps in the Production of Bilona Ghee Sanskar 1 – Boiling The first Sanskar in the bilona process of making Ghee is to boil the Milk. This boiling procedure is beneficial in two ways. The boiling process completely disinfects the milk making it safe to consume. On the other hand, cow milk becomes more concentrated when boiled. The quality of Ghee is determined by the quality of the Milk and the quality of the grass consumed by the cow. Other elements that affect milk quality includes; the weather, the health of the cow, and living conditions. 1 litre of Ghee requires approximately 25-30 litres of cow milk. In Ayurveda, only grass-fed cow’s Milk is used. Sanskar 2 – Curdling In the next step, the curd is made from boiled Milk. After boiling the milk, a tablespoon of existing curd or any other natural sour ingredient, such as a few drops of lemon juice or tamarind, is added, and the mixture rests in a warm area overnight. Before beginning the churning process, the curd is stored in a cool place once set. Sanskar 3 – Churning This is the most important Sanskar in the production of A2 Ghee. The curd is churned using a wooden churner known as a bilona to produce fermented butter (makkhan). Bilona churns curd in two ways, one clockwise and the other anticlockwise. Churning is a lengthy process. Once the curd is divided into butter and buttermilk, we get the loni/makkhan. (Adding cooled water while churning is helpful.) Sanskar 4 – Separating When we churn buttermilk for some more time, the makkhan separates from the buttermilk, leaving fermented butter (makkhan) floating on top. This makkhan is then extracted and used to make Ghee in a separate vessel. Wait! We Do Not Throw Away The Buttermilk! You may make a great refreshing drink out of it by adding some salt or cumin powder. People also add Green chillies, ginger, coriander leaves, and cumin to consume the buttermilk. People also use this buttermilk to make Kadhi, a traditional Indian meal. Sanskar 5 – Heating The Makkhan/Loni is then placed in a stainless steel pot and heated over medium-high heat. After the butter has reached a gentle boil, it is left to continue to cook on a low flame. During this process, all of the water is boiled away. When the butter starts to become clear, there shows a visible layer of solids at the bottom of the pot. And this is it! The Ghee is almost done! The butter will become yellow-golden, and you will be able to smell the nutty aroma of authentic cow ghee at this point. The golden liquid ghee is then filtered through a strainer and kept in glass jars for sale. It is essential to store the Ghee in a dry jar because water will spoil it. All-In-One Solution Ghee and Milk Consume ghee with warm milk to help build your strength and keep your gut healthy. Apply on Rotis Apply ghee on tawa fresh rotis and parathas to make them more moist and digestible. Healthy Cooking Oil Use ghee as a cooking oil to make your dishes richer, satiating, and delicious. Baby Massage Ghee has naturally nourishing and moisturising properties that make it great for baby massages.