Ghee has been made in India since the time of Mahabharata. Making ghee from milk is a great invention invented by Indian sages. Extracting fat from milk is extremely great research. Ghee was being made in almost every household in India. Everyone had cows and buffaloes in their house.
Let us now see how to make ghee.
The milk is heated immediately after milking. When it gets little warm, add a little bit of curd in the milk. Because of bacteria, Yogurt is ready in about four to five hours depending on the outside environment.
Once the curd was ready, it was mixed with water and churned with a wooden churner. The direction of the churning is in the direction of the motion of the earth and in the opposite direction of the earth.
In this process, the whey particles break down and the fat is separated from it and in the form of butter, it starts floating on the buttermilk automatically.
When this butter is boiled till all the water evaporates, only the fat remains in the form of ghee.
Truth of Ghee we buy from companies
In the past, churning of curd was done especially on Brahmamuhurta (early hours around dawn) and when butter came out of it, it was extracted before sunrise to make ghee.
Every substance in nature has its own specific lifespan. Like milk lasts for one to two days. Also, when butter is prepared, it usually lasts for ten to twelve hours after which it starts spoiling.
That is why when butter was made by mixing curd, it was immediately extracted and ghee was made from it. This is the traditional method of making ghee.
In the past, refrigerators were not available. Also plenty of milk was available. So they used to have plenty of milk left even after drinking by children and adults.
There was no question of storing milk as there was no fridge. It was also not customary to stockpile butter. So ghee used to be made immediately after making the butter.
Therefore, curd-buttermilk-butter and ghee made from such milk are very easy to digest and the body benefits a lot from such curd-buttermilk-butter-ghee. So the physical capacity of our grandparents is still stronger than ours today.
Now with the changing lifestyle and available technology, we have started stockpiling everything. Unknowingly, we started storing milk cream and also butter. We see that the butter stays in order for ten to twelve hours after which it starts to spoil.
In many homes, butter is stored in the deep freezer for as long as a month. Now the state of that butter and the state of ghee produced from it will no doubt be of a lower quality.
In the current situation, it is financially impossible for us to have more milk. Therefore, even if you are not able to make whole milk yoghurt in the traditional way, at least try to make ghee from 2-3 days curd; try to use wooden hand churner. Ghee should be made immediately after extracting butter. Butter is easier for babies to digest than Ghee.
Everyone knows the glory of Makhanchor Balakrishna. We can also use the prepared ghee in the preparation of some sweets in the meal.
At the times when Ghee is to be used as medicine or to be used in other medicines, try to make this Ghee from Desi cowтАЩs milk. Many goshalas today traditionally make ghee.
It usually takes 30 liters of milk to make one liter of ghee. Therefore, the price of that ghee is also high. Also, if the milk we take at home is pure cow’s milk or buffalo’s milk, then the ghee and butter prepared in the above manner is equally beneficial.
