Our Authentic A2 Gir Cow cultured ghee is made using fresh Gir Cow Milk. Firstly, hand milked milk is brought to a boil & naturally cooled down to room temperature, then inoculated with a natural curd culture and left overnight to make yoghurt. The yoghurt is churned in traditional Bilona method (clockwise-anticlockwise slow churning) to separate raw white butter. This butter is then heated on firewood to obtain pure and fresh Ghee.
Milk produced by our pure indigenous cows has A2 Beta Protein which is healthier and has many health benefits than the hybrid cows’ milk. Our A2 Ghee is free from artificial preservatives, colours and synthetic fillers or binders. It is 100% natural and farm made in small batches. Our happy cows are freely grazed, natural grass fed and raised in cruelty free environment at our gaushala.
This is why Gir Cow Ghee is ‘So Special…’
Desi Gir Cow Ghee has been a favourite in most Indian households. It is an ancient remedy for cold, cough and soft skin, but in the last decade, the credibility of desi ghee has been debatable. Some believe that saturated fats are the bad fats but a growing body of research and most health experts agree that naturally occurring saturated fats such as Desi Gir Cow Ghee are actually good for your health. Here are six amazing health benefits that you can derive by using desi ghee regularly.
- Boosts Digestion
- Helps in Weight Loss
- Has High Smoke Point
- Balances your Hormones
- Boosts Immunity
- Good for Bone Health
- Aids Cardiac Health
In the Ghee making process, firstly hand milked milk is brought to a boil & naturally cooled down to room temperature, then inoculated with a natural curd culture and left overnight to make yoghurt. The yoghurt is churned slowly in clockwise-anticlockwise to separate raw white butter. This butter is then heated on firewood to obtain pure and fresh Ghee.
This process is called traditional Bilona method. It helps to retain all the nutritional values of ghee due to the slow churning procedure.
To manufacture 1 kg of such ghee, it takes approximate 30 liters of Desi Gir Cow Milk. The only bi-product is Butter Milk or Chaas (no milk is left as it is converted into curd). So this method is expensive.
A1 and A2 beta-casein are genetic variants of the beta-casein milk protein that differ by one amino acid. The A1 beta-casein type is the most common type found in hybrid cow’s milk in Europe, USA, Australia and New Zealand. The A2 beta-casein type is the most common type found in indigenous desi cow’s milk in India.