How to make ghee - The pure ayurvedic way

How to make ghee procedure:

1) Get raw milk.

More info on Zebu/Cebu breed here: mgdas.com/2010/04/vedic-cow/

2) Boil the milk
3) Add curd once it cools down to 110ºF/44ºC. Half a table spoon per liter.
4) Wait 8+ hours for curd to form. Leave it in a warm place
5) Churn curd. Important: It must be in between 60 and 70 degrees farenheit, it will vary according to seasons and the milk consistency.

Make your own butter churn video:
youtube.com/watch?v=YD8ajJ6s108

If you can't make your own churning machine, or for small batches, you can purchase the one in the video at:
amazon.com/MANUAL-CREAM-SEPARATOR-BUTTER-CHURN/…

Warning: Don't use blender because it will heat up the curd because it only rotates in one direction.

6) Skim the butter. Add cold water to make separation easier. You can offer the buttermilk to Kṛṣṇa by adding a little sugar and Tulasī leaf.
7) Make ghee. Heat up in pan slowly, remove foam on top, and take out of heat when ghee is clear and before solids burn. Filter through a coffee filter.
8) Offer to Kṛṣṇa

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