Manufacturing of khoya or dhap

                                                               Manufacturing of khoya or Dhap

Ingredients:-Buffalo milk 15 kg,cow milk 5 kg,(sugar-1.2 kg for meetha khoya)

Equipment :-Milk kettle ,measuring beaker, bardana,palta,khurpa,knife

Procedure:-
Take ratio of cow and buffalo milk in kettle and mix it properly

 Milk kettle temperature should be maintain 90 to 100°c
For meetha khoya Add 1.2kg sugar and mix properly

Now boil and mix at least (dhap 25 to 30 minutes, khoya 35to 40 minute)

After obtained cream color it will remove from kettle  and cool 2 to 3 hours at room temperature

when properly cool then it will pack or use to make other dhap  and khoya products.

Yield:-4.2 to 4.5 kg

Note:- For Menufacturing of meetha khoya add sugar 1.2kg in mixing time.
 
Self life of Dhap is 2 to 3 days under cooling temperature,Moisture content of dhap- 35 to 40%,Fat-22 to 24% (Dhap is same as like khoya but in dhap moisture content is grater than khoya but fat is less.)
Khoya moisture content-30 to 35% ,Fat content of khoya-26-28%.
Khoya is hard but dhap is soft due to moisture .