The manufacturing of ghee and its procedure will always be an intricate one. It is still applicable even if the manufacturer of the ghee processor either follows a modern technology of process for bulk production or a more authentic small-scale method.
The traditional technique used for making ghee production is also widely known as the Ayurvedic process. This helps the manufacturer to make good quality ghee in small numbers.
Other than ghee khoya Making Machine is another equipment which is very much in demand because of the growing need in the market.
There are different types of methods that are applied in order to make ghee in the industry of dairy ghee plant. However, all the process of manufacturing ghee demands the same preparation flow or methodology.
What Are The Process Of Preparing For The Production Of Ghee?
Some of the possess of preparation flow includes:
- The concentration of milk fat is made of raw ingredients, which are either in the form of milk-butter or milk cream.
- With the assistance of heat, the workers clarify the fat-rich milk. At the time of the boiling of the milk, the water percentage reduces, which results in 0.5% or less than that to stay in the final product of ghee.
- The content of cream or curd gets eliminated in the form of the residue of ghee.
What Is The Traditional Process Of Ghee Making?
Step 1: Procurement And Boiling
One of the most vital possess of making ghee in the traditional technique is procurement. The diet and the farming of the cow highly dictate the quality of the milk butter and the raw material. The cow that is grass-fed is always better than the cows that are grain-fed.
In making the ghee, at least 25 to 30 liters of cow’s milk is needed to make approximately 1 liter of ghee in Milk Processing Equipment. According to the Ayurveda, the milk from the grass-fed cow is better for raw material to make the best quality ghee.
Step 2: Curdling
The second step consists of converting the boiled milk into the curd. One spoonful of old curd is added to the milk in a traditional form. If you do not have any curd at home, you can also use some lemon juice or any other natural sour ingredient.
Step 3: Churning
The 3rd step is to churn the curd that was made. This process is done in the wooden equipment known as bilona. It is done in two ways- clockwise and anticlockwise. Churning the curd is a lengthy process which is we make equipment that would amke it easier for the companies to build better products.
Step 4: Separating
Once the buttermilk and the butter get separated with the help of the churning, the butter is then used for producing ghee. With the help of a strainer, the ghee is filtered for further use.
Step 5: heating
To make ghee out of butter, you need to heat it. Boiling makes the butter clarify, resulting in the production of ghee.
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