How to make desi cow ghee by traditional vedic process?
Ayurveda speaks of innumerable benefits of Ghee consumption. Few of those include strengthening immunity, weight loss, and improve digestion. But all these said benefits are a result of the consumption of ‘Pure Desi Cow Ghee’ which is made using the traditional Vedic process. There have been various improvisations in the process of making Ghee. Every household has now developed their own technique of making ghee with some modifications/alterations in the Ayurvedic process. We at Bodhishop.in are entirely dedicated to getting together the best and the purest Desi Ghee made using the traditional process mentioned in the Ayurveda.
Our Vedas have prescribed 5 sanskars which are to be performed on the milk to make ghee. When these 5 sankars are performed, we get the purest and the healthiest form of desi ghee.
How to make homemade ghee?
Ayurvedic process is the best way of making ghee.The following 5 Sanskars are the steps by which the Vedic A2 ghee can be made:Boiling
A point to remember here - The quality of ghee is dependant on the quality of milk and the quality of grass intake by the cow. Other factors like weather, the health of the cow and living conditions also have some impact on the quality of milk. Around 25-30 litres of Cow milk is required to make 1 litre of Ghee. In Ayurveda, only the milk of Grass-fed cows is used in making ghee.
The first sanskar is where you Boil the milk. This ensures that the milk is free from bacteria and is safe for consumption.Curdling
Curd or Yogurt is made out of this Milk. Curd can be made by mixing a spoonful of existing curd that you have in the milk. After the first step of boiling the milk, you can mix in a spoonful of existing curd or any other natural sour ingredient like a few drops of lemon juice or tamarind in this and then rest this mix in a warm place overnight. Once the Curd is set, it is advisable to keep it in a cool place before the churning process.Churning
The Curd / Yogurt is then churned using a wooden churner called Bilona. Churning the milk in two motions - Clockwise and Anti-Clockwise - is the correct way of churning. This can be a lengthy process. Once the curd gets separated into Butter and Butter Milk, we get the Loni / Makkhan and the 3rd sanskar is over. (It is recommended to add chilled water while churning.)Separating
At the end of the churning process, the loni/makkhan is separated from the buttermilk. This loni/makkhan is then used to make ghee.
(The Butter Milk does not go to waste! It is a delicious cool drink which is consumed in various different styles. Some add salt or cumin powder to the Buttermilk. In some regions, a masala of green chillies, ginger, coriander leaves, and cumin is also used. Some people also eat rice with buttermilk. The very popular Indian dish, Kadhi can also be made using this Buttermilk.)Heating
The Makkhan/Loni is now put in a stainless steel pot and heated on a medium-high flame. After the butter comes to a boil, it is left to gently boil on low flame. This process is where all the water is boiled away. Once the butter starts becoming clear and there is a visible layer of solids at the bottom of the pot the ghee is almost ready. The Ghee will start emitting the peculiar aroma once it is ready. The time of boiling this liquid will eventually decide its flavour and aroma.
The final step is where the Golden liquid ghee is strained through a strainer and stored in jars for use later. It is extremely important to stare the Ghee in a dry jar as water will spoil the Ghee. Ghee does not need refrigeration.
(It is also believed that a Full Moon is the best time to make Ghee. This is the time when Soma, some qualities of the moon itself are imbibed in the ghee. It is considered the most auspicious time to make Ghee.)
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