Churning the curd to obtain Makkhan , Image Credits : gauprema.com
Steps:
Selecting the Milk:Begin with fresh milk from A2 Desi Cows which are happy and healthy, renowned for their A2 protein-rich milk.
Boiling the milk and Curd formation:Let the milk boil in a Mud pot or a stainless steel container and let it cool down. Add starter so that the Curd is formed in it.
Churning:Use a traditional wooden churner (bilona) to churn this curd Bi-directionally. After this Butter(Makkhan) is Obtained.
Collecting Butter:Carefully scoop out the separated butter(Makkhan) and place it in a brass or stainless steel vessel.
Heating:Heat the vessel on a wood-fired clay or gas stove, gently melting the Butter(Makkhan) until it bubbles and sizzles.
Simmering:Maintain a low, consistent heat, allowing water content to evaporate and milk solids to settle at the bottom.
Clarification:Continue cooking until the butter turns into a clear, golden liquid, ensuring milk solids turn brown but don’t burn (this may take hours).
Aroma and Texture:Recognize readiness by the aromatic ghee filling the air and its smooth, clear texture.
Straining:Carefully strain the ghee through a fine mesh or muslin cloth to remove any remaining milk solids or impurities.
Cooling:Allow the strained ghee to cool slightly but not completely.
Storage:While still liquid, pour the ghee into clean, dry clay pots or glass jars. Use containers that aren’t entirely sealed to enable moisture evaporation.
Solidification:As it cools further, the ghee solidifies into its characteristic creamy, semi-solid state.
This labor-intensive, traditional process yields aromatic, pure Bilona Ghee, renowned for its deep flavor and believed health benefits due to its natural, unadulterated preparation.