How our ghee is made
- of buffalo milk per litre of ghee
- 12–14 L
- for the milk to set
- 8–12 hrs
- to cool before straining
- 10–15 min
- preservatives or additives
- 0
The eight steps, one batch at a time.
Full-fat buffalo milk, a slow flame, a night to set, a wooden madhani and a muslin cloth. No shortcuts. Scroll to follow one batch.
Step 1: We start with full-fat buffalo milk
Fresh, full-fat milk from our buffaloes. Buffalo milk is naturally thick and rich, which is what makes the ghee creamy and white.
Step 2: Heated slowly to a gentle boil
The milk goes into a large pan and is heated slowly to a gentle, rolling boil, stirred now and then so nothing catches at the bottom.
Step 3: Covered and left to set
We cover the milk and leave it in a warm, cosy spot for 8 to 12 hours, until it sets into thick dahi.
Step 4: Churned the bilona way
The dahi is churned with a wooden madhani, back and forth in the bilona method, until the butter separates.
Step 5: The butter, collected by hand
The fresh butter is lifted out carefully with a spoon, or gathered in muslin.
Step 6: Washed in cold water
The butter goes into a bowl and is washed with cold water.
Step 7: Clarified into ghee
The washed butter is cooked gently until it clarifies into golden ghee, with the rich aroma every Indian kitchen knows.
Step 8: Cooled, then strained through muslin
Finally the ghee cools for 10 to 15 minutes and is strained through muslin into the jar. No preservatives, no additives.
Buffalo ghee or cow ghee?
Both are good ghee. Buffalo ghee is whiter, thicker and richer, and is the choice for many traditional sweets and fried food.
Read the full comparison| Attribute | Buffalo ghee | Cow ghee |
|---|---|---|
| Colour | Creamy white | Golden yellow |
| Why the colour | Buffalo milk has almost no beta-carotene | Cow milk carries beta-carotene from fodder |
| Fat in the milk | About 6 to 8% | About 3.5 to 4.5% |
| Texture | Thick and creamy, sets firm when cool | Softer, often grainy |
| Taste | Rich and sweet | Lighter and nutty |
| Best for | Halwa, ladoo, mithai, parathas, puris and frying | Everyday tadka, dal and rice |
Questions about how it is made
What is the bilona method?
Milk is heated, set into dahi, and the dahi is churned with a wooden madhani until butter separates. The butter is then clarified into ghee. Farm Dip follows this method with full-fat buffalo milk.
How long does the milk take to set?
After a slow boil, the milk is covered and left in a warm, cosy spot for 8 to 12 hours until it sets into dahi.
Why is the butter washed in cold water?
Washing the fresh butter in cold water rinses away the buttermilk (chhaach) that clings to it before it is clarified into ghee.
Is anything added to Farm Dip ghee?
No. There are no preservatives, no additives and no colour. It is ghee made from pure buffalo milk.