What Is the Milk-to-Ghee Ratio in Traditional Preparation? - #9331
I’ve been trying to make ghee at home and want to ensure I get the right yield from the milk I use. My question is: What is the milk-to-ghee ratio in traditional preparation? From what I’ve learned, the milk-to-ghee ratio depends on the fat content of the milk. Typically, about 20-25 liters of cow’s milk yields 1 kilogram of ghee. Is this consistent across different types of milk, such as buffalo milk or full-fat packaged milk? How does the cream content impact the yield? Another factor I’ve read about is the quality of the milk. Fresh, organic milk is said to produce better-quality ghee. Does the source of the milk significantly affect the taste, aroma, and texture of the final ghee? Additionally, I’m curious about the traditional methods used to extract ghee. For instance, some processes involve churning butter from curd, while others use cream directly. Which method gives a higher yield, and does it influence the nutritional value of the ghee? Lastly, are there ways to improve the efficiency of milk-to-ghee conversion at home? For example, does heating the milk longer or using specific tools make a difference in the quantity or quality of ghee? If anyone has experience making ghee at home, I’d love to know your tips for maximizing yield and achieving the best flavor.
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