A2 Desi Cow Ghee Making
A2 Desi Cow Ghee Making
Making A2 Desi Cow Ghee is a traditional process that involves simmering butter made from the milk of indigenous Indian cows, primarily the Gir, Sahiwal, or Red Sindhi breeds. Here’s a basic overview of the process:
Sourcing Milk: Start with high-quality milk from A2 breed cows. The milk should be fresh and preferably organic.
Making Butter: Cream is separated from the milk and churned to make butter. You can use a traditional churner or a modern blender for this process.
Clarifying the Butter: Once the butter is churned, it’s heated in a thick-bottomed pan over low heat. The butterfat separates from the milk solids and water. Skim off the foam that forms on the surface.
Simmering: Continue to heat the clarified butter slowly over low heat. This allows the water to evaporate, and the milk solids to separate and settle at the bottom of the pan.
Filtering: Once the ghee is done, remove it from heat and let it cool slightly. Then, strain it through a fine mesh or cheesecloth to remove any remaining milk solids. This ensures purity and a longer shelf life.
Storing: Store the filtered ghee in a clean, dry glass or ceramic jar once it has cooled completely. Make sure to seal it tightly to prevent any contaminants from entering.
