The amount of milk required to produce 1 kg of ghee can vary depending on factors such as the milk’s fat content and the ghee production process. However, as a general guideline, it takes approximately 25-30 liters of milk to produce 1 kg of ghee.

Here’s a rough breakdown of the process:

1. Milk Separation: To make ghee, you start with milk. The milk is heated, and the water content begins to evaporate. This process separates the fat (butterfat) from the water and milk solids.
2. Clarification: The separated fat is then clarified by simmering, allowing any remaining water to evaporate, and separating the pure butterfat from the milk solids.
3. Conversion to Ghee: The clarified butter continues to cook until it reaches the desired level of browning, which gives ghee its characteristic nutty flavor and aroma.

The volume of milk required to make 1 kg of ghee depends on the milk’s fat content. Milk with a higher fat content will yield more ghee from the same volume of milk. Similarly, the evaporation and clarification process can impact the yield. Different methods and cultural variations can also affect the outcome.

It’s worth noting that ghee is essentially concentrated butterfat, and it has a longer shelf life than regular butter due to the removal of water and milk solids during the preparation process.