The Steps Involved in the Ancient Ghee Making Process

Ghee has been a staple in kitchens for centuries, particularly in Indian culture, where it’s not only revered for its rich flavor but also for its numerous health benefits. The process of making ghee, especially desi cow ghee, has been perfected over generations. Unlike the industrial methods of today, the ancient process of crafting pure cow ghee was a time-honored tradition that ensured the ghee was of the highest quality. In this blog, we’ll explore the traditional steps involved in the ancient ghee making process and why desi cow ghee is regarded as one of the purest and most beneficial forms of ghee.

The Significance of Desi Cow Ghee

Before delving into the steps, it’s important to understand why desi cow ghee is so special. Desi cows, indigenous to India, are known for their superior milk quality. These cows produce milk that is richer in nutrients, making their ghee more nutritious and full of health benefits. The desi cow ghee is made from milk obtained from these indigenous breeds, which include popular ones like the Gir, Sahiwal, and Tharparkar. This milk is prized for its high content of omega-3 fatty acids, vitamin A, and CLA (conjugated linoleic acid). These nutrients make desi cow ghee a superior choice compared to regular ghee, offering numerous health benefits like improved digestion, better brain health, and enhanced immunity.

The Ancient Ghee Making Process

The ancient process of ghee making involves several key steps that have been passed down through generations. Unlike modern methods, which often involve machine processing, the traditional approach ensures the purity and quality of the final product.

1. Milking the Cow

The first step in the ancient ghee making process begins with obtaining fresh milk from desi cows. The milk from these cows is considered superior due to its richness and nutritional content. Traditional ghee makers prefer desi cow milk over milk from non-native cows because of its high fat content, which is ideal for making ghee.

2. Boiling the Milk

Once the fresh milk is collected, it is boiled and allowed to cool slightly. This step helps separate the milk’s cream (malai) from the liquid. Traditionally, this milk is left to cool naturally in large, wide-mouthed vessels made of clay or brass, as these materials are believed to enhance the flavor and texture of the milk.

3. Churning the Milk to Obtain Curd

The next crucial step in the ghee making process is the churning of the milk. Traditionally, the cream collected from the milk is churned using a wooden churner (known as a "matka" or "churn"). This step transforms the cream into curd, which is the foundation for the next step in the process.

The churning process helps separate the buttermilk from the curd. The buttermilk can be consumed as a refreshing drink or used in cooking, while the curd is kept aside for the next stage of ghee production.

4. Making Curd into Butter

After the curd has been prepared, it is churned again, but this time to extract the butter. The churning process here is critical for separating the butter from the buttermilk. The butter is then collected and gently heated to remove any excess moisture. This butter, which is the key ingredient, will undergo the final transformation into pure cow ghee.

5. Simmering the Butter to Make Ghee

The next step is the actual process of turning the butter into ghee. The butter is slowly simmered in a large vessel over low heat. As the butter melts, it separates into three layers: the milk solids, the clarified liquid (ghee), and the water. The ghee begins to appear as the milk solids settle at the bottom of the vessel and the water evaporates.

This slow simmering process is essential for making pure cow ghee because it ensures that all impurities are removed, and the ghee retains its rich, golden color and distinct aroma. The butter must be monitored closely to ensure that it doesn’t burn, as this would spoil the ghee.

6. Straining the Ghee

Once the butter has been properly simmered and the milk solids have turned brown, the pure cow ghee is carefully strained to remove any remaining impurities. Traditionally, a fine muslin cloth or a strainer is used to separate the ghee from the milk solids. The strained ghee is then poured into a clean container.

7. Cooling and Storing

After the ghee has been strained, it is allowed to cool. Once cooled, it solidifies into a smooth, golden texture. Desi cow ghee is traditionally stored in earthen jars or glass containers. These materials are believed to preserve the ghee’s quality and enhance its beneficial properties. The ghee can be stored at room temperature for extended periods without spoiling, provided it is kept in a clean, airtight container.

The Benefits of Ancient Ghee Making

The ancient ghee making process ensures that the ghee is not only pure but also packed with nutrients. The slow and meticulous preparation method helps preserve the natural vitamins and healthy fats found in cow ghee. Because the milk solids are separated during the simmering process, the resulting ghee is free from any impurities, making it a healthier option compared to mass-produced ghee available in the market.

Desi cow ghee, in particular, is rich in omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants, all of which contribute to its numerous health benefits. This traditional method also ensures that the ghee retains its distinct aroma, flavor, and medicinal properties.