A2 Ghee 500GSM

At Klimom, we prepare ghee in the traditional ayurvedic style from curd and not from milk fats.

To make ghee obtain raw Indian Cow milk, then boil it, let it cool to about 42-43 degree Celsius and add curd. Let it settle for about 12-14 hours. Curd is then churned using ancient methods to obtain clarified butter. Place one or two bars of unsalted clarified butter in a saucepan till the time it boils; then lower the heat. When the white foam of milk solids accumulated at the top begins to collapse and thicken, start skimming it off from there. Do not disturb the bottom of the pan. As the butter continues to boil, carefully observe the oily portion till it becomes clear, and watch the sediment on the bottom till it becomes golden brown.