Method of making indigenous ghee –

You will need milk to make desi ghee. Two types of milk are also available in the market, one is cow’s milk and the other is cow’s milk. Ghee can be made from both types of milk. Cow’s ghee is more beneficial for health.

You take milk home every day, you can make ghee by collecting the cream of the same milk! We give you complete information about it –

Heat the cow’s milk and keep it in the fridge when it cools down. When it cools, the cream will get accumulated in it, which you can take out in a separate container and keep that container in the fridge. In this way, you have to collect cream for 10 to 15 days in the same vessel.

Make Ghee from butter

When sufficient amount of cream has accumulated, take out that vessel from the freeze, mix some curd in it cover it and leave it outside overnight! On the second day, you will see that the cream has thickened well. Now take out the butter by rotating it with a grinder or with a hand-rotating rava! After extracting butter, wash it with water so that sourness comes out of it.

Now cook the butter on medium-low by keeping a brass or steel utensil (kadai) on the gas and keep stirring it so that it does not stick! When you see ghee on top of it and the butter part turns light red, then close it and cool it and filter it with a fine sieve or cloth! Now your pure ghee is ready!

Although domestic ghee is extracted in many ways, all are made by extracting cream from milk and butter from cream.

More about home remedies 

Identification – Cow’s ghee will appear in light yellow color whereas disguised ghee will appear white!