Process

Milk collected is first purified by the milk segregation process. The next step is the separation of butter by the process of Churning. Churning is shaking up cream or whole milk to make butter, usually using a butter churn, this is the most renowned method even today. The butter is then processed into different variations based on its quality.

The butter is then pasteurized at 100 degrees for more than an hour to get the best ghee. The moisture is removed in the process and the milk solids are caramelized and then filtered out. Quality is one of the major challenges braving the dairy industry, we make sure that the product is checked at regular interval. Ghee simmers longer to get a nutty flavor. The Ghee is then transferred to the vessels of different size and sachets to reach the market.