Milk is separated into cream, which is then churned into butter. The butter undergoes heat clarification to produce ghee.

Pre-stratification

This method is suitable for large quantities of butter. Butter is melted at 80 - 85 C for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110 C to remove moisture and develop flavour.

Packaging

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