Desi-Ghee-Manufacturer

1
Ghee - The Indian Butteroil

• Desi ghee manufacturers are the ghee producers
  who use the traditional process for making ghee

2

• There is an ample recorded evidence to show that
  desi butter (Makkhan) and ghee (Indian equivalent
  of butteroil) were extensively used by the people
  of India since vedic times. The Rigveda mentions
  in many places about butter and ghee.
• Ghee may be defined as clarified milk fat
  prepared chiefly from cow or buffalo milk (sheep
  or goat milk is also employed, although rarely,
  in the production of special types of ghee). The
  term clarify means to make clear a liquid or some
  thing liquefied by removing unwanted solid matter
  or impurities.
• According to PFA rules (1976), ghee is defined as
  pure clarified fat derived solely from milk or
  from desi butter or from cream to which no
  colouring matter or preservative have been added.
  The standard and quality of ghee produced in a
  state or union territory are different and have
  been specified in PFA (1955) rules as amended up
  to 1976.
• Food and Nutritive value of ghee
• Ghee is the richest source of milk fat of all
  Indian dairy products. It is the Indian
  counterpart of western butteroil. It is rich in
  fat-soluble vitamins, especially, vitamin A and
  D.

3

• COUNTRY OR DESI METHOD OF GHEE MAKING
• A large proportion of ghee produced in the
  India is still made by the desi method on a
  cottage scale. The curd or dahi is churned in an
  earthenware pot with a wooden churn, and the
  makkhan (desi butter) obtained is collected till
  a sufficient amount has been accumulated.
  Adequate souring takes place in the product
  before its conversion in to ghee. This product is
  then heated to evaporate the moisture. The scum
  is removed with the help of a perforated ladle.
  The source of fuel is usually cow dung cake or
  wood, which normally emits smoke.
• Milk fat being susceptible for absorbing
  flavours, ghee thus prepared in this way normally
  possesses a smoky flavour. The container used in
  the preparation is usually an iron karahi. Ghee
  prepared in the northern part of the India will
  be usually having higher moisture content due to
  under heat treatment while that produced in the
  southern part is slightly over heated. The over
  heating and under heating depends upon the
  individual taste and preferences.