The Neelibar Method (Slow, Small-Batch)
In our region, ghee begins like cheese, not cream. Fresh milk is warmed, cultured into dahi, and then churned into makhan using the village madani/mathani (a wooden beater akin to a bilona). That cultured butter is then slow-cooked on a gentle flame in a heavy degchi/karahi until the milk solids separate, aromas deepen, and the color turns sun-golden. No shortcuts, no harsh heat—just time, attention, and a steady hand. Some of our partner homes still use rope-tethered churners and clay or brass pots; we preserve that craft wherever possible.
