Desi Ghee - Traditional Ways; An Indian Homemade Ghee Process And Story

Updated: 18 minutes ago

Fresh cow or buffalo milk was the main product and was sold daily to nearby homes or markets.
Milk sales covered basic costs like cattle feed, water, and daily maintenance.
Milk kept for home use was boiled and cooled naturally.
Thick cream or malai formed on the surface without machines.
Cream was collected over several days and stored safely.
Collected cream was churned manually or with simple tools.
Churning produced two outputs butter and buttermilk.
Buttermilk or chaas was sold fresh every day.
Chaas had high demand in summer and gave quick daily income.
Part of the buttermilk was converted into lassi by light churning and seasoning.
Lassi was sold in glasses or earthen cups at markets and bus stops.
Butter or makhan was used at home or sold for sweets and cooking.
Butter had steady demand and fetched good local prices.
Only surplus butter was heated slowly to make ghee.
Ghee was stored for long periods without refrigeration.
Ghee was sold when prices were favorable, not daily.
Income from chaas and lassi covered fuel and labor costs.
Butter sales recovered time and effort involved in churning.
Ghee became a profit product rather than a cost burden.
No part of milk was wasted in this system.
No preservatives, machines, or cold storage were needed.
Family labor reduced production expenses.
Multiple products ensured steady cash flow.
This system kept desi ghee affordable for common households.
The method supported rural economy and local nutrition.

That’s all! Hard work and great products! Team GWALA GADDI, blogs@gwalagaddifoods.com