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A2 Cultured Ghee, Desi Gir Cow
A2 Cultured Ghee, Desi Gir Cow
A2 Cultured Ghee, Desi Gir Cow
A2 Cultured Ghee, Desi Gir Cow
A2 Cultured Ghee, Desi Gir Cow
A2 Cultured Ghee, Desi Gir Cow
A2 Cultured Ghee, Desi Gir Cow

A2 Cultured Ghee, Desi Gir Cow

Rs. 3,200.00 Rs. 2,999.00
/
MRP (Incl. of all taxes)
128 in stock
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USP

Handmade in small batches - Cultured A2 Ghee, this is not 'direct-cream ghee', but Ghee made using natural A2 yoghurt.

The Cows are free-grazed and pasture raised on our certified organic farms - Two Brothers Organic Farms is certified by ECOCERT

Description

A2 Gir Cow Cultured Ghee is made using fresh Gir cow milk. The milk is brought to a boil and naturally cooled down to room temperature and inoculated with a natural starter culture and left overnight to make yoghurt. The yoghurt is churned during pre-dawn hours (4 am - 6 am) to separate raw white butter using the ancient process of 'Bilona' - clockwise-anticlockwise slow churning.

Specific storage info

Best stored away from direct sunlight.

Info

This product contains no additives, is free from artificial preservatives, synthetic fillers or binders. 100% natural, farm made in daily batches.

 

Aneesh a former senior banker and now educationist both he and his wife are fitness enthusiasts & both have been regular consumers and now close friends of Two Brothers Organic Farms products since the last 2 years, they have even visited the farm a couple of times, here he speaks from his heart very candidly, intuitively, unscripted about his experience with the farm products and the immense positive effects they have had in his journey to leading a Healthy and fit life. 

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Testimonial from Indian American Engineer Siddharth Shukla ordered the ghee in USA.

He did a comprehensive research for many days and finally called upon us, ordered > relished > gave a testimonial for 13 minutes loving every bit of the Ghee and the way we farm and produce our products. 

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The Open Cow Shed where the cows are kept at Two Brothers Organic Farms and a scientific explanation of their importance.

 


    Cultured Ghee made from A2 milk from the indigenous breed cows, has anti-bacterial, antifungal and antioxidant properties.

    Ghee aids digestion. It is high in butyric acid and builds gut health. Cultured ghee contributes to the Gut microbiome.

    Ghee acts as a lubricant for joints.

    It 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. Ghee, is especially recommended for babies and children.

    Ghee is excellent for skin, hair and eye health too.

    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. The taste of warm lentils topped by spices tempered in Ghee is unmatched and one of those rare comfort foods that promise health with rich taste.

    Perfect to make delicious pancakes for breakfast, pan fry eggs or simply sautee/stirfry your favourite veggies that are in season. Replace store-bought butter with Cultured Ghee to whip up the most creamy mashed potato ever!

    There is no replacement for Ghee to make traditional Indian sweets like laddoos, barfis, kesari, kheer. Add a dollop of Ghee to all your paranthas to make them easier to digest.

    Grill some sliced native bananas in an iron pan with some ghee and dust your favorite spice like cinnamon, cardamom or nutmeg 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?