Milk to curd, curd to churn, churn to ghee
This is what happens every week, in every home Mhara comes from. No factory, no shortcuts. Below are the ten steps it takes to make one jar.
Milk
Village households' desi cows, milked at dawn.
Boil
Milk boiled on the hearth, cooled naturally.
Culture
A spoon of yesterday's curd starts the culture.
Curd
Set overnight into thick curd.
Bilona
Hand-churned with a wooden bilona till the butter rises.
Butter
Fresh butter lifted out of the buttermilk.
Wash
Washed in clean water, nothing else.
Melt
Melted slowly on a low flame.
Ghee
Clarified till clear, grainy and golden.
Mhara Jar
Strained and sealed for purity.
Both made the bilona way. The difference is the milk.
Desi Cow Bilona Ghee starts with whole desi cow milk set into curd and churned by hand — golden, with a deep, nutty aroma. Desi Buffalo Ghee starts with whole buffalo milk, churned the same way — white, rich and thick, the ghee for sweets.
