The science and art of cheese making is very closely tied to the profitable and successful raising of water buffalo. Good basic information on cheese making techniques is available here and here . It is produced as a way to use local or seasonal surpluses and as a product that can be easily stored and transported. Ghee prices are usually the chief price determining factor in local milk markets and this in it's turn is influenced by the availability and price of vegetable oils. Pressure groups in these markets put constraints on buffalo milk producers.
Ghee is obtained by heating the milk to evaporate water and removing the curd.
It is easy to store and resists spoilage even at tropical temperatures. The ghee from buffalo milk is white and that from cow milk yellow. If not refrigerated it must be consumed within 24 hours. Khoa or mana is a popular sweet. Sugar and some spices are added in order to obtain desirable flavors.