Tip: Ghee must always be consumed with items specially liquids like daal kadhi milk . Cooking food in ghee makes it tastier as well as healthy ! Our Process is completely based on ancient Indian traditions. We use hand-churrn techniques to get the purest and finest ghee; in our procedure we use 30 litres A2 milk into curd which is coalesced and hand-churned to finally produce 1 litre of Vedic Ghee. Step 1 : In a clay pot unprocessed fresh and raw milk is boiled and converted into curd Step 2 : Hand-churned process is used with a wooden churner also known as Bilona in Indian language Step 3 : We obtain the butter in this process then separate it. Step 4 : Separated butter (makkhan) is then boiled in an iron vessel on SIM fire.