A2 Cultured Cow Ghee, Desi Cow
Distinguishing Feature of our A2 Desi Cow Ghee
Made Daily at our Farm in Rajasthan with Traditional Bilona Method – Cultured A2 Desi Cow Ghee is prepared with hands. Ghee is not made by Direct-Heating of Cream but is prepared by Slow-Heating of Butter (Makkhan) extracted traditionally from A2 Curd/Yoghurt or Dahi.
Desi Indian Cows – Sahiwal, Tharparkar and Rathi graze freely over their native tracts and on the banks of age old rivers flowing from the Himalayas and Himachal Ranges.
A2 Desi Cow Cultured Ghee is made up with fresh milk of Desi Cows – Sahiwal, Tharparkar and Rathi. Cows are milked twice a day. The milk is then boiled within two hours and is kept for cooling in natural way without any refrigeration or coolers. Natural curd starter culture is then introduced to milk and is kept for making yoghurt/curd or dahi. The yoghurt is churned twice a day during pre-dawn and dusk hours. Raw white butter or makkhan is extracted by doing “Bilona” over yoghurt. Bilona is done with ancient process of clockwise and anticlockwise slow churning.
Our A2 Desi Cow Ghee is 100% Preservatives Free, 100% Chemical Free, 100% Additives Free and is having Nil Added Colours, Synthetic Fillers or Binders. The product is natural and made traditionally at our farm.
Ayurveda states that Ghee is a “Yogavahi” – a catalytic agent that carries the medicinal properties of herbs into the seven “dhatus” or tissues of the body. Ghee pacifies “pitta” and “vata” and is acceptable in moderation for “kapha”. Ghee is Digestive and it nourishes “ojas”, “tejas” and “prana”. Ghee is good for improving memory and lubricates the connective tissues.
Desi Cow A2 Ghee is heaven-sent for lactose intolerant, it leads to a happy tummy
Scientific Fact – Cultured Ghee/Ghee made from churning curd melts below Human Body Temperature, it melts at 36 degrees and human body temperature is 36.1 degrees whereas all other types of ghee melt at 40 degrees.