Vedic desi ghee is made by warming the makkhan () obtained from churning whole milk yoghurt of indigenous desi breed indian cows. Churning is done using wooden churner. What we do:desi cows' whole milk is boiledboiled milk is overnight converted to joghurtin the morning, joghurt is churned using wooden churnermakkhan () so obtained is warmed in iron vessels to get this rare ghee what we don't:we don't remove cream from the milkwe don't make ghee by rawprocessed cream or butterwe don't use milk of buffaloes, hybrid foreign cross breed cowswe don't use aluminium vessels in the entire process
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Thomas Samuels (Amara Organicos)
A-45, Orchid Mall, Royal Palms, Goregaon East, Mumbai, Maharashtra - 400065, India
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