Description
“Arivu Shuddha Desi Cow Ghee” is a premium product, and the term “Shuddha” (pure) highlights its quality. It is typically prepared using the traditional “Bilona” method, an age-old process that is highly valued for producing superior ghee. This method is meticulous and involves several steps:
- Sourcing Milk: The process begins with obtaining milk from indigenous Indian “Desi” cows, often of A2 milk-producing breeds. These cows are usually grass-fed, which is believed to contribute to the rich color and nutritional profile of the ghee.
- Curdling: The fresh A2 cow milk is boiled and then cooled. A small amount of curd (a starter culture) is added, and the milk is left overnight to ferment and turn into a full-bodied curd.
- Churning (Bilona): The curd is then hand-churned using a wooden churner called a “Bilona.” This process separates the butter (makkhan) from the buttermilk.
- Clarification: The butter is then gently heated over a low to medium flame in a vessel. This slow heating process clarifies the butter by evaporating the water and separating the milk solids, leaving behind the pure, golden liquid fat that is ghee.
- Filtering and Packaging: Once the ghee is ready, it is carefully filtered to remove any remaining milk solids and then poured into the jar for packaging. The use of glass or food-grade plastic jars is important to maintain the purity and extend the shelf life of the product.
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