Ghee made from A2 milk in the Vedic method has anti-bacterial, antifungal and antioxidant properties.
The consumption of ghee is beneficial for the smooth functioning of the digestive system. It is high in butyric acid and essential for gut health
It acts as a lubricant for joints
Ghee has a high smoking point and helps in better absorption of protein contained in lentils and greens
Vitamins A, E, K prevalent in ghee are vital for brain, skeletal and physical health.
1. What does "Cultured" mean?
It is common practice to make Ghee using cream or malai. "Culturing" is the process of inoculating either cream or milk with a natural curd starter for it to undergo fermentation to make Curd (Yoghurt) or Dahi. This Curd is then churned to separate the white butter (makkhan) which is then slowly heated and clarified to make Ghee.
2. I know A2 is good; but what is A2?
A2 is a type of Beta Casein protein in Milk of the Zebu breed of Cows native to some countries including India. A2 Ghee is the ghee made from the milk of Indigenous breed cows - there are many breeds like Gir, Sahiwal, Rathi, Kankrej, Tharparkar, Khillari, Vechur etc.
3. What makes the TBOF Cultured Ghee special?
It starts with the health of the Cows - both physical and mental. Our Cows are treated with love, they graze freely, feed on all that grows naturally around the farm. Our's is a certified Organic farm by ECOCERT. Our cows are of the indigenous pure breed Gir variety. They are not artificially inseminated. We collect the milk only after the calf is fed its share.
The Ghee is made the traditional way - we use fire wood and sun-baked cow dung cake as fuel. It is prepared in Iron Kadhais and is made by hand by farmer folk in our village.
We do not make Ghee from direct cream or Malai. Fresh milk is boiled, cooled down naturally, inoculated with Curd starter and left to ferment overnight. During Predawn hours (Brahmamahurat) the Dahi is churned to separate fresh white butter (Makkhan) which is then clarified over firewood to make Ghee.
A2 Gir Cow milk, Gir Cow milk curd starter
When it comes to ghee, the Indian Grandmas indeed know best. Add a healthy dollop of ghee, each day to your main meals, using the ghee spoons available at your local utensil store. The taste of warm lentils with the shiny coating of ghee is top notch among the list of comfort foods. Grill some sliced native bananas in an iron pan with some ghee and a favorite spice like cinnamon or cardamom and get lost in those happy flavors and enticing aromas. A warm roti with some ghee and natural jaggery on the side is perfect for those sudden hunger pangs. Ever tossed potato pieces in ghee and slow roasted it in a pan with chilly powder and salt?
