Fresh Butter

At m poonam, butter is prepared through traditional method.

Here, we keep milk by adding small amount of previous day culture (Melvan). And allow it, to remain as it is till morning. In morning curd is form with firm body. Traditionally, butter is produced by churning fermented milk. Churning take place with help of bilona. Churning breaks and damages the membranes of butterfat present in the cream. This results in the production of small butter-grains. These butter-grains begin to float in the buttermilk, the water-based portion of the cream. Butter-grains are separated by draining the buttermilk. If needed, the butter-grains are rinsed with water to remove excess buttermilk. These grains are then pressed and kneaded together.

And pack it once, it get in shape.

Now, it will be ease to apply on Bread or Roti as it is easily spreadable.

BENEFITS OF CONSUMING GIR COW BUTTER:-

• Contains lauric acid, important in treating fungal infections and candida.
• Is a great source of Vitamins E and K.
• Saturated fats in butter have strong anti-tumor and anti-cancer properties.
• Vitamin D found in butter is essential to absorption of calcium.
• Protects against tooth decay.
• May promote fertility in women.
• Cholesterol found in butterfat is essential to children's brain and nervous system development.