How to make desi cow ghee by traditional Ayurvedic Bilona process?
The Ayuda Organics Gir Cow Vedic Bilona Ghee is made with traditional Vedic bilona process. The process is mostly divided into five interrelated steps.
Sanskar 1 - Procurement & Boiling:
We at Ayuda Organics have about 70 gir cows of our own. The quality of gir cow milk is largely dependent on the diet of cows. That's why on our farm we are conscious about Gir cow feeding. In the traditional process, 25-30 litre cow milk is essential for making around 1 litre of cow ghee. Vedic Process of making Ghee starts with its 1st Sanskar by boiling Desi Gir Cow A2 milk. The milk is boiled over firewoods. This long boiling process helps in two ways. The milk collected gets completely disinfected and safe for consumption. On the other hand, by using the boiling process, the gir cow milk gets more concentrated.
Sanskar 2 - Curdling:
The boiled milk is then converted into curd. A little full cream fresh curd is then added to that milk to make whole curds/yoghurt. The milk stays overnight in a covered pot and gets converted to curd. Once that all milk is set to full cream curd, it is kept in a cool place before churning.
Sanskar 3 - Churning :
This is the most important Sanskar of making Desi Gir Cow A2 Bilona Ghee. The curd is then churned by a wooden churner, traditionally called bilona to get fermented butter (makkhan). Curd churning is done in two-way directions by bilona, one is clockwise and the other is anticlockwise. Churning is mostly a lengthy method. Once the curd gets divided into butter and buttermilk, the raw ingredients of ghee, the milk butter gets prepared.
Sanskar 4 - Separating:
When we do churning for a little while, the makkhan separates from buttermilk and we get fermented butter (makkhan) floating on top. This makkhan is then separated to a different vessel and used to produce ghee.
Sanskar 5 - Heating:
Butter (makhan) is then melted by heating firewood in a container on medium-high flame. In the course of the boiling process, the boiling butter gets clarified, and a visible layer of solids is found at the bottom of the pot that indicates that the ghee is almost ready. At this phase you will get to smell the nutty aroma of pure cow ghee and the butter will turn yellow-golden. In the final step, the golden liquid ghee is filtered via a strainer and stored in glass jars for you to purchase.