Vedic Desi Ghee

Ghee, as traditionally known and used, is made from makkhan which should be obtained from whole milk curd of desi breed cows. Milk from buffaloes, hybrid or foreign breed cows does not have the potency mentioned in Ayurveda about desi ghee.

Ghee can be made in various ways:

1. Whole milk boiled and converted into curd -> curd churned (using wooden churner) to get makkhan -> warmed to get pure and real desi ghee. 

   • • Output 1 liter ghee from 25-30 liter milk (Rs ~1,800). Remainder is Chaas.

2. Whole milk boiled and cream separated -> milk cream converted into curd and churned to get makkhan -> warmed to get ghee

   • • Output 1 liter ghee from 1.25 liter milk cream (Malaai Rs ~100). Remainder is milk without cream, which is consumed.

3. Cream separated from raw milk using machine centrifugal process -> cream warmed to get fat (clarified butter), sold commercially as "ghee". Milk sold separately as "skimmed milk".

   • • Output 1 liter ghee from 1.25 liter raw cream (Rs ~100). Remainder is "skimmed milk", which is sold separately.

Out of these, first one is the best process and brings most value for money.

Majority of commercial, so called ghee, is manufactured in mass scale using the last process. In fact, even the milk is from foreign or hybrid cows (see the difference here)

Raw material cost of real and non-real desi ghee:

• 1 liter real desi ghee is made from around 25-30 liter whole milk joghurt. Once the milk is converted into joghurt, only chaas (buttermilk) can be used/ sold. Hence, cost of milk for 1 liter ghee = ₹60 x 25-30 liter = ₹1,800

• 1 liter Non-real desi ghee is made from raw cream. From 25-30 liter milk, if 2 liter cream is obtained then remaining milk is still sold as fat free milk! Cost of milk = ₹60 x 2 liter = ₹120