How is the Ghee processed?

Here's the exact process for how our Ghee is made:

• The milk is pasteurised to 72°C
• The milk is then skimmed and the cream separated
• The cream is then inoculated with bacterial culture in a similar way as with the making of yogurt
• The cream is then churned into butter
• The butter is heated to 120C (this process removes the water, the milk proteins and the enzymes in the butter)
• The ghee is heated to 120C until all water has evaporated Depending on the batch size this may be between 1 and 6 hours – small batches evaporate water more quickly and large batches more slowly