Category: Food & Drink

Vedic Ghee is prepared by churning the curd of milk, the whole curd is churned with a wooden churner in the traditional method and then heating the cream obtained from it. The process of creating traditionally clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. In this process, around 27-28 Kg of milk is used to make just 1 Kg of a2 ghee! It has all the properties described in Vedas and Ayurvedic Shahtras. It is the essence of milk, rather than heating the cream obtained directly from milk.