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The preparation process starts by boiling the milk, it is left idle for it to reach room temperature. A required amount of curd is added to the milk, which leads to fermentation or cultured into the whole curd. It is left overnight to generate good bacteria and good digestive enzyme. The curd is then put in Bilona, it is hand-churned to get butter, which is melted over firewood. The result of which is aĀ golden, danedarĀ desi cow ghee, the best one can ever taste.
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