Milk oil

How to extract oil from cow's milk

First, the cow is treated with a lot of love and respect. It has given proper cow's food as well as allowed to graze for sometime everyday. It is not treated as a milk producing machine, but Gomaatha herself.
Second, when pregnant, the new and cute calf is the one who gets most of it. Whatever is left out is taken by the humans.
The milk is boiled to at least 180F before skimming off the cream. The cream is cultured with dahi starter and churned until it separates into butter and buttermilk.

Then, the butter is heated slowly...
Casein which is a harmful protein is removed by this process. You take the butter, slowly heat it until butter solids precipitate on the top and then you filter it through a cloth and you will have a liquid that can be stored at room temperature. This is the best combination of different fatty acids for human consumption.

Milk oil is also called GHEE. (Bazinga!)
It is great to light lamps and just wonderful to taste.

I hope the people at Nandini's Milk Parlour (i.e the Karnataka Milk Federation farms) did the first three steps. I did the last step and was blessed with the aroma of making shudh ghee at home! (on the induction stove btw)

And a handy tips for cleaning out the above vessel as the dark brown stuff is left over- Add rice flour and sugar (brown sugar preferably) and make it into small balls. Ghee sweets! and all vessel's oiliness is removed.