Ghee prepared from curd is rich in fat-soluble vitamins, such as vitamins A, D, E, and K. It is also a good source of CLA, a nutrient that has been linked to several health benefits, including weight management and immune system function. The curd method also preserves the beneficial bacteria present in the curd, which can help support gut health. Ghee is more than just a cooking fat; its tradition, its medicine, its food for the soul.

1. The first step in this process is to boil the milk. When the milk is heated further the water vapour expands and thick foam is produced on the top. At this point, remove it from the stove and wait for some time to let it cool down to room temperature.

2. When the milk cools down, you need to add a small quantity of curd to it and stir it well. Now let it remain undisturbed for 8-10 hours and the curd will get thickened in this time.

3. You are required to extract butter from the curd with the help of a blender. To complete this step you should add 5-6 ice cubes and a bowl of curd in the blender. Now you have to crush it properly at intervals of 10 seconds. After completing this process, you will find butter at the top, while the water has settled at the bottom.

4. Now carefully separate the butter from the blender in a utensil and then shift it to a pan. Keep cooking it at a low flame and eventually, the ghee will separate from the butter.

5. Finally, separate the ghee in another utensil.

The curd method relies on the natural process of fermentation, where the bacteria present in the curd break down the lactose and produce lactic acid. This process not only preserves the nutrients but also creates an environment that is conducive to the growth of beneficial bacteria. The resulting butter is then heated to extract the ghee, which is rich in fat-soluble vitamins and CLA.