Vedic Ghee is prepared by churning the curd. The curd is churned with a wooden churner in the traditional method and then heating the cream obtained from it. The process of creating traditionally clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. In this process, around 27 litres to 28 litres of milk is used to make just 1 KG of ghee! It has all the properties as described in Vedas and Ayurvedic Shastras.
