Traditional Ghee Recipe
- First, you’ll need access to raw milk. It's important to note that traditional ghee comes from the milk of free-range, grass-fed Indian cows that have a hump and produce A2 milk, like holy Gir cows.
- Then, it's important to lightly heat the milk under a low flame to remove impurities.
- Next, place the warmed milk into an earthen pot so that it can ferment into curd.
- Churn the curds to make buttermilk.
- From the buttermilk, separate out the cultured butter and simmer until the milk solids sink to the bottom and darken in color, and the butter turns clear.
- Next, strain the solids. What is left is pure Ghruta, a golden-yellow, richly-scented cultured ghee with a granular texture.