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How to Make Ghee from A2 Doodh

I am going to demonstrate two processes of making ghee from A2 Doodh. The first is from Malai and Second from Curd.
A2 Ghee from Malai
  1. Heat A2 Doodh to boil every morning and keep it aside to cool.
  2. After 2-3 hours you will see a layer of malai or cream floating on top of the milk. Use a spoon to collect this malai and store in Refrigerator.
  3. Repeat the process for 15 days to collect 500 to 600 grams of malai from 1 litre of A2 Doodh.
  4. On day 15, add a spoon on curd to this malai and leave it at room temperature.
  5. Day 16 start churning this malai. For traditional method use churner (automatic churner available for Rs. 500 to 1000).
  6. As you churn the malai, add ice cold water.
  7. You will see butter balls forming, left over is chach (butter milk)
  8. Strain the butter balls and heat it on slow flame.
  9. Heating process will remove all moisture from the butter to form ghee.
  10. Cook the butter until the residue in the bottom becomes brown. Do not stir.
  11. Take off the flame and let it cool.
  12. Filter the ghee in a sheet, glass or plastic bottle for use.
  13. Home made A2 Ghee from A2 Doodh is yellow, light in feel, tastes excellent and best for health.
By | 2017-05-12T06:54:38+00:00 March 23rd, 2017|A2 Doodh Recipe|0 Comments

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