Naval cow Desi Ghee is produced as follows. Butter made from cow’s milk is melted over a slow fire and then heated slowly until the separated water boils off. The vessel holding the butter is then allowed to cool. Semifluid clear which makes the finest ghee, rises to the top of the melted butter and may be poured off, leaving the curd (precipitated protein) at the bottom of the vessel. The curd, which still contains 50 percent or more butterfat, may be reworked with the addition oil  milk fat to make inferior grades of ghee.



Naval Desi Cow ghee is a semi-liquid form of butter without water content, lactose, and other milk solids. It is prepared by gently heating butter until it becomes a clear golden liquid. It is light & pure, and does not become rancid for a long time. Cow ghee is sweet in taste, cold in nature, and has a sweet after-taste.