What is A2 Gir Cow ghee?
A2 Gir Cow Ghee is a type of ghee that is derived from the fresh & pure milk of Gir Cows, an indigenous Indian breed known for its unique characteristics. Gir Cows are easily identifiable by their fascinating physical appearance round & domed forehead, distinctive large hump, long ears, twisted horns, prominent dewlap, long hairy tale, big udder and gentle temperament.
These cows have been revered for centuries and are considered one of the oldest and most important indigenous cow breeds in India.
What sets A2 Gir Cow ghee apart from other types of ghee is the type of milk used in its production. Gir Cows naturally produce A2 beta-casein protein in their milk, which is different from the A1 beta-casein protein found in the milk of hybrid foreign cow breeds. This distinction is based on the genetic variation of the cows’ beta-casein genes.
The presence of A2 beta-casein protein in the milk of Gir cows is believed to be associated with several benefits. A2 beta-casein may be easier to digest and less likely to cause digestive discomfort compared to A1 beta-casein.
It is thought that the digestion of A1 beta-casein can release a peptide called beta-casomorphin-7 (BCM-7), which may have adverse effects on some individuals.
However, A2 beta-casein does not produce BCM-7, leading to the belief that A2 milk and ghee made from it are more suitable for consumption.
To produce A2 Gir cow ghee, the milk obtained from Gir cows is typically processed using traditional methods passed down through generations. One such method is the Bilona process, which involves churning the curd made from A2 milk using a wooden churner.
This process separates the butterfat from the buttermilk, and the butterfat is then heated on a gentle firewood flame until it transforms into ghee.
The Bilona process is considered to be a time-honoured and labour-intensive method of ghee production. This process helps retain the ghee’s purity, nutritional content, and natural flavours.
The slow heating on a firewood flame imparts a unique aroma and taste to the ghee, distinguishing it from ghee produced using modern methods.
It is rich in healthy fats, essential fatty acids, vitamins (such as vitamins A, D, E, and K), and minerals. Ghee is often used in traditional Ayurvedic practices and is believed to have various therapeutic properties.