This method requires two brick-built tanks. The first tank is about 45 cm deep and is built on a higher level, while the second tank is 60-75 cm deep and is built on a lower level adjacent to the first tank. The upper tank is filled with water to about three-fourths of its depth and quicklime is gradually added. The water is continuously stirred during the lime addition process. This results in ‘milk of lime’, which is allowed to fall through a sieve into the lower tank.
After the milk of lime is allowed to stand for the required time (2-3 days), it ripens itself and becomes lime paste, which is taken for consumption.
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