A2 Cow Cultured Ghee, Desi Gir Cow

₹1,799

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Size:500 ml (Glass Bottle)

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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.

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

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

Info

This product contains no additives and is free from artificial preservatives, synthetic fillers or binders. 100% natural, farm made in daily batches. Aneesh a former senior banker and now educationist and his wife are fitness enthusiasts & both have been regular consumers and now close friends of Two Brothers Organic Farms products for 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. It is best before 1 year from the date of packaging.

Ingredients

A2 Gir Cow milk, Gir Cow milk curd starter

Benefits

Cultured A2 Ghee made from 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.

Storage Info

Best stored away from direct sunlight and use dry spoon everytime before using.

FAQ

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.

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.