The traditional method of making desi ghee is quite elaborate. Buffalo’s milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then churned to extract butter from it and then boil it to get Desi Ghee

• Shelf Time: more than 6 Months
• Store in a cool and keep it in a refrigerator for longer shelf time