Boiled milk is Overnight converted to yoghurt in a clay vessel.
In the morning yoghurt is churned using a wooden churner.
Makkhan(मक्खन) so obtained is heated in iron vessels (in low flames) or clay vessels to get this Rare Ghee.
What We Don’t
We don’t remove cream from the milk.
We don’t make ghee with raw / processed cream or butter.
We don’t use milk of buffaloes or hybrid/foreign/cross-breed cows.
We don’t use Aluminum vessels in the entire process.
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