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Description

A2 Ghee
A2 Gir Cow Cultured Desi 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.

Khapli Atta

Milled in stone grinders using ancient whole wheat Emmer grain. Whole wheat flour (atta) made from emmer wheat.

The Two Brothers Khapli (Emmer) Wheat flour (atta) has considerably lower gluten content as compared to modern store-bought wheat flour. Our Quality Analysis team did a comparison study for Gluten and fibre content and the results are as follows.

Test Parameter	Emmer Wheat flour	Emmer wheat grain	Market -wheat flour Sample
Gluten content	5.78%	5.78%	13.24%
Dietary Fiber	7.8%	7.84%	3.10%

Groundnut Oil

Nutty in taste and perfect choice for traditional dishes like Poha, Upma, Sabudana Vadas, Missal etc. Versatile in application and can be used for deep frying, sauteing and tempering spices (tadka).

It is best before 1 year from the date of packaging.

Ingredients

A2 Ghee
A2 Gir Cow milk, Gir Cow milk curd starter

Khapli Atta
Khapli ( Emmer Long) Wheat

Groundnut Oil
Native Variety Of Groundnuts

Benefits

A2 Ghee

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.

Khapli Atta
Emmer wheat is an ancient strain of wheat which has not been modified.
Emmer wheat flour is easily digested and absorbed into the body when compared to modern wheat.
Ancient wheat grains are part of the natural biodiversity of the planet.
It is a complete balance of nutrition with Protein, magnesium, iron and a good source of dietary fibre

Groundnut Oil
Peanut oil is known to have heart healthy fats such as oleic acid, linoleic acid, and stearic acid.
These are also the unsaturated fats that are believed to be beneficial for our health.
Contains omega 6 healthy fats
Free from trans fats
Rich in vitamin E
Good source of antioxidants
Has a high smoking point when heated
Single press oil is full of nutrients
Traditional Indian wood pressed oil
Contains heart healthy MUFA (Mono unsaturated fatty acids)

Storage Info

A2 Ghee
Best stored away from direct sunlight and use dry spoon everytime before using.

Khapli Atta
Store in an airtight container,in a cool dry place.

Groundnut Oil
Store in a cool, dry place. Away from the reach of children.

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.

What do you mean by,’Ancient wheat flour’ or ‘Heirloom wheat’?

Heirloom seeds are those that have come into being, through a natural process of open pollination, have evolved in a specific region over time, some over 50 years or more. They have been passed down generations and they continue to bear the same traits season after season, generation after generation. They are hardy, nutritious and delicious.

What is the gluten percentage of your Khapli Atta?

It is approximately 7%

Is your Khapli Atta Gluten free?

No, it is not gluten free, all grains are not gluten free. However the Gluten on ancient wheat like Khapli is of weaker molecule/ structure, so it is low on gluten.

Can we use this oil for deep frying?

Yes, you can use it for deep frying, sauteing and tadkas

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