Ghee is healthy, tasty and is used to enhance the taste of every cuisine. Indian meal is incomplete without a spoonful of ghee.
The traditional method of making ghee is quite elaborate & time consuming, back in those days people use to make it at home with lot of patience and efforts. But due to time constraints ghee is not made at home any more especially in urban areas & hence we just buy ghee jars from different platforms without knowing how it is processed, or whether it is appropriate for a healthy lifestyle. There are two methods which are primarily used for ghee making, I.e cream base is the easiest and quickest which is used by many companies and bilona method is another process which is used by handful of companies as it is time consuming, difficult and has its pros compared to the cream base method.
Bilona Method :
We at SUTIRTH believe in purity and healthy living, hence we use bilona process for making ghee.
A2 milk is extracted from our desi cows. Boiling this milk is the first sanskar. This ensures that the milk is free from bacteria & is safe for consumption.
Milk is cooled and handful of curd is added and kept overnight.
Curd is hand churned in two motions clockwise & counterclockwise, this is a lengthy process.
After the churning process is completed the butter is separated from the buttermilk, this butter is then used to make ghee.
The butter is now put in a stainless steel pot & heated on a medium-high flame. After the butter comes to boil, it is then left to gently boil on low flame. Once the butter is clear there is a visible layer of solid at the bottom of the pot, the peculiar aroma confirms that the ghee is ready.
Premium Health benefits
-Glowing skin & cures hair fall
-Best healthy fat source
-Best for lactose intolerant
-Enhances the body immunity power
-Supports healthy digestion
And the list goes on..
Cream Base Method :
The traditional method of ghee making are lost. Ghee making became a major revenue churner for the dairy industry. Brands have started focusing on more revenue generation. To fulfil the expanding demand, mega- companies use automated machines that churn out hundreds of kilograms of ghee in few minutes.
Butter is processed from aged cream of 38-40% fat using continuous butter making machine or batch churn. Butter is then transferred to butter melter & melt at 80•c. This molten butter is kept undisturbed in a ghee kettle or boiler at a temperature of 80-85•c for minutes.
This type is faster to make & give better milk to ghee ratio as compared to bilona method. But it cannot be digested easily.
Choose wisely for a healthy living !!
The traditional method of making ghee is quite elaborate & time consuming, back in those days people use to make it at home with lot of patience and efforts. But due to time constraints ghee is not made at home any more especially in urban areas & hence we just buy ghee jars from different platforms without knowing how it is processed, or whether it is appropriate for a healthy lifestyle. There are two methods which are primarily used for ghee making, I.e cream base is the easiest and quickest which is used by many companies and bilona method is another process which is used by handful of companies as it is time consuming, difficult and has its pros compared to the cream base method.
Bilona Method :
We at SUTIRTH believe in purity and healthy living, hence we use bilona process for making ghee.
A2 milk is extracted from our desi cows. Boiling this milk is the first sanskar. This ensures that the milk is free from bacteria & is safe for consumption.
Milk is cooled and handful of curd is added and kept overnight.
Curd is hand churned in two motions clockwise & counterclockwise, this is a lengthy process.
After the churning process is completed the butter is separated from the buttermilk, this butter is then used to make ghee.
The butter is now put in a stainless steel pot & heated on a medium-high flame. After the butter comes to boil, it is then left to gently boil on low flame. Once the butter is clear there is a visible layer of solid at the bottom of the pot, the peculiar aroma confirms that the ghee is ready.
Premium Health benefits
-Glowing skin & cures hair fall
-Best healthy fat source
-Best for lactose intolerant
-Enhances the body immunity power
-Supports healthy digestion
And the list goes on..
Cream Base Method :
The traditional method of ghee making are lost. Ghee making became a major revenue churner for the dairy industry. Brands have started focusing on more revenue generation. To fulfil the expanding demand, mega- companies use automated machines that churn out hundreds of kilograms of ghee in few minutes.
Butter is processed from aged cream of 38-40% fat using continuous butter making machine or batch churn. Butter is then transferred to butter melter & melt at 80•c. This molten butter is kept undisturbed in a ghee kettle or boiler at a temperature of 80-85•c for minutes.
This type is faster to make & give better milk to ghee ratio as compared to bilona method. But it cannot be digested easily.
Choose wisely for a healthy living !!
