How We Condense 100L of Milk to 30L at the Gothaalo Factory
Written by: Factory Manager
Many customers ask us how we achieve the thick texture of our Coolrouni Kulfi without adding cornstarch or gelatin. The answer lies in our factory cooking protocol: reducing 100 liters of pure milk down to 30 liters.
The milk is poured into large double-jacketed steam kettles which allow us to maintain a constant, gentle boil without burning the sugars. Over four hours, steam is released, leaving behind highly concentrated milk fats, proteins, and caramelized lactose.
Our operators stir the mixture constantly to build the characteristic grain (kurauni) texture. Once the milk reaches its target density, we add a precise amount of sugar, cool it, and pour it into traditional molds. This careful quality control ensures consistency in every 57g piece.