If you’re planning to start a dairy business or are curious about how much milk is needed to make pure desi ghee, here’s a simple breakdown for you.
How Much Milk Do You Need for Ghee?
The amount of milk you need to make ghee depends on the type of milk you use for the ghee preparation. For example, if you use Gir cow’s milk, which usually contains around 4% fat in milk, you will need approximately 24 liters of milk to get 2 kg of cream. From this 2 kg of cream, you can make around 1 KG of pure ghee.
Buffalo milk is higher in fat content (around 6-8% fat); that way, you will need less milk compression to cow milk—around 16 liters—to get the 2 kg of cream. From this cream, you will again be able to make about 1 kg of pure ghee.
Why Does the Fat Content Matter?
The fat content of milk is the key factor in determining how much cream and ghee can be extracted from the milk. Cow Milk has a lower fat percentage compared to buffalo milk; that way, you need more cow milk to make the same amount of ghee. On the other hand, buffalo milk is thicker and richer, so you need less of it to get the same result. That’s why cow ghee is more expensive than buffalo ghee.
Tips for Dairy Farmers
If you’re thinking about turning ghee-making into a business, here’s something important to remember: how much ghee you get from the milk depends on the milk’s fat content. For example, if you have a Gir cow’s milk, you will usually get about 500 grams of ghee from 12 liters of milk, and for the buffalo milk, you will need around 8 liters for the same amount of ghee.
This can change a little depending on the milk you have, but it’s a good estimate to start with. By keeping an eye on the type of milk you’re using, you can plan how much ghee you can make and what you’ll need for your business. It’s simple: more fat in the milk means more ghee!
Conclusion
Making pure ghee from milk is a straightforward process, but it requires a good understanding of how much milk is needed based on the fat content. Whether you’re using cow or buffalo milk, the key is in the cream. By knowing how much cream you can get from your milk, you can make high-quality desi ghee that’s both tasty and healthy.
The fat content in the milk is the key factor in determining how much cream and ghee you can extract. Cow milk, particularly from breeds like Gir, tends to have a lower fat percentage compared to buffalo milk, which is why you need more cow milk to make the same amount of ghee. Buffalo milk, on the other hand, is thicker and richer, so you need less of it to get the same result.