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100% Pure desi cows' desi ghee

₹800.00
Tax included
Pack size
  • 500 ml
Quantity

  • We don't ask for credit/ debit card/ account details We don't ask for credit/ debit card/ account details
  • Delivered at earliest based on stock and payment Delivered at earliest based on stock and payment
  • No returns. No liability for lost/ damaged packet in transit. No returns. No liability for lost/ damaged packet in transit.
Desi ghee churned from whole milk yoghurt from desi breed Indian cows

Ghee is very well known ingredient in Indian cuisine and is used in almost every household in India, big or small, rural or urban, rich or poor, north or south, east or west!

Why is ghee so important is not only because of its chemical properties and diversity bit also because of its unmatched spiritual and mental nourishment.

Due to being high in demand, there have been obvious ways to increase supply, causing compromised quality and unethical means for production.

GHEE, which had been consumed since time immemorial to be fit and healthy (पुरुषार्थ), is now a days abandoned being termed as "source of cholesterol". Of course, most of the available ghee is in real sense "not ghee" rather some fat collected unscrupulously.

How to make desi ghee from desi cows using desi process

Ghee can be made in various ways, listed below. Note that milk, which is the source of ghee, is as important as the method to prepare ghee. It is not possible to get real ghee if either the source of milk or the preparation method is not correct.

Source of milk: Free grazing desi breed Indian cows' whole milk. Milk has to be un-skimmed.

S.N. Ghee type Whole milk Boil Keep cream (malai) Turn into curd Churn curd to get butter (makkhan) Warm makkhan to get ghee
1 Vedic Yes Yes Yes Yes Yes Yes
2 Homemade Yes Yes No Malai is separated and converted into curd. Milk is consumed. Yes Yes
3 Homemade Yes Yes No No Malai is directly churned without converting into curd Yes
4 Commercial Yes No No No No Cream is separated from unboiled milk and is warmed directly
5 Commercial No No No No No Butter from the market is warmed to separate butter oil, which is sold as ghee

Of course the quality can be increased at each step and there is no end to it. Ghee available in the market mostly is neither from desi breed cows nor is made using traditional method of churning curd.

ECONOMY of VEDIC and COMMERCIAL GHEE

Example cost of desi cow whole milk = ₹ 40 per liter

Vedic ghee is made from makkhan obtained from curd. Churning around 25 liters of curd give 1 liter of ghee. So raw material cost of vedic ghee is 25 liter milk. Note that when the milk is converted into curd and churned, only butter milk (chaas) remains!

Commercial ghee is obtained by removing raw cream from whole milk and rest of the milk is sold as un-skimmed fat-free milk. So raw material cost of commercial ghee is 1 liter milk because remaining 24 liter is sold. Also note that the milk itself is not from desi breed cows but from foreign breed non Indian cows (see difference) which are milked using machines and are kept in dark for whole of their life under restrained dark sunless conditions. 

Raw material cost of 1 liter VEDIC GHEE = 25 liters of milk x ₹40 = ₹1000

Raw material cost of 1 liter COMMERCIAL GHEE = 1 liter of milk x ₹40 = ₹40

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