At Klimom, we prepare ghee in the traditional ayurvedic style from curd and not from milk fats.
To make ghee obtain raw Indian Cow milk, then boil it, let it cool to about 42-43 degree Celsius and add curd. Let it settle for about 12-14 hours. Curd is then churned using ancient methods to obtain clarified butter. Place one or two bars of unsalted clarified butter in a saucepan till the time it boils; then lower the heat. When the white foam of milk solids accumulated at the top begins to collapse and thicken, start skimming it off from there. Do not disturb the bottom of the pan. As the butter continues to boil, carefully observe the oily portion till it becomes clear, and watch the sediment on the bottom till it becomes golden brown. When all the water is evaporated, the bubbling sound will stop. When only the clear oil and golden sediment remain the ghee is ready. Remove it from the heat and let it sit for a moment. Pour the ghee off into a container (not plastic- as it may melt). It doesn’t need to be in fridge but do keep it away from moisture.
Indian Cow Ghee has one of the highest flash points (485 Degree Fahrenheit) which makes it the best choice for high temperature cooking. It contains Omega 3 and Omega 9 fatty acids along with vitamins A, D, E, and K. It is one of the highest sources of Conjugated Linoleic Acid, 9 phenolic anti-oxidants, as well as numerous other minerals. It is a substance that gives longevity and balance to the aging characteristics by enriching the living body.
