Milk collection
We at Aapka Doodhwala believe that cattles kept for personal use provides best quality milk as these local farmers love their cattles like their family member providing them best quality fodder and taking their utmost care.
We have a well-established milk collection chain where we source milk from these local farmers in small quantities. This sourced milk undergo primary tests and then loaded in our containers.
Lab testing
As soon as our milk collection ends, these milk containers are brought to our dairy plant for further lab testing. We have a well-equipped lab which tests milk samples and ensures purity of our ghee.
Heating
This milk is now heated in clay pots on clay stoves( Mitti ka haara/chulha). This is a long boiling process which helps in milk concentrations and removal of any disinfectants from the milk.
Curdling
This boiled milk is then cooled down and a spoonful of curd called jaman is then added to the milk. Overnight, the milk is kept inside an earthen pot and gets converted into thick curd
Churning
A wooden churner called “Bilona” is used to churn the curd to get makkhan (butter), this is the most important step of the whole process. This is a lengthy process that ends in the separation of curd into butter and buttermilk
Butter Extraction
The butterfat forms clumps, which are removed and set aside for further processing. The collected butter is then gently rinsed with cold water to remove any residual buttermilk. This step contributes to the purity and longevity of the ghee.
Heating of Butter
The butter is now put in clay pots and heated on a medium-high flame on clay stoves. During this process, all the leftover buttermilk evaporates. Once the butter becomes clear and we can see a visible layer of milk solids at the bottom, the ghee is almost ready. The Ghee will start emitting the peculiar aroma once it is ready. The time of boiling this liquid will eventually decide its flavour and aroma.
Reheating
Ghee is now reheatedand strained to remove further milk residues and impurities. At this point, one can smell the real aroma of organic ghee as it turns yellow-golden. Now the ghee is completely ready for the consumption.
Packaging
The strained ghee is allowed to cool to room temperature before being transferred to clean, dry containers for storage. Our ghee packaging is done in sterilized glass jars in completely hygienic environment. These air-tight jars are packed carefully with all the safety measures by our family women.
