Enrico’s Ghee is made from fresh cow’s milk and it is imported from the New Zealand Characteristics of Ghee: Ghee acquires a grainy texture. It tastes like butter but with a slightly roasted, nutty background. The ghee which is kept in a kitchen cabinet, will usually remain soft and when it is kept in a refrigerator, it will become hard Procedure of formation: Ghee is a slow-cooked process. Firstly, milk is thoroughly boiled. The long boiling process is a method of removing bacteria. Next, one tablespoon of curd is added to the milk. Instead of curd, in-home sometimes lemon juice, or any natural sour ingredient is added to milk. The milk stays overnight in a covered pot and gets converted to curd. Once the curd is fully prepared, it is churned thoroughly clockwise and anticlockwise. At the end of the churning process, the butter and buttermilk get segregated and the butter is used to make Ghee. The butter is then placed on a medium-high flame.

We accept