A2 Gir Cow - Cultured Ghee

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.

It is common practice to make Cultured 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.

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.

A2 Gir Cow Cultured Ghee is made from the milk of pure-bred Gir cows that produce only A2 protein, which is gentler and easier to digest than the A1 protein found in regular ghee. It's also "cultured," meaning it's made from yogurt using the traditional Bilona method, which enhances flavor, aroma, and nutrition.

Yes, most people with mild lactose sensitivity can enjoy this ghee comfortably. During the clarification process, milk solids (including lactose) are removed, leaving behind pure, golden ghee. Additionally, because it's made from A2 milk, it's naturally gentler on the stomach and less likely to cause discomfort.

For most adults, 1 to 2 teaspoons per day is ideal. You can have it in the morning on an empty stomach with warm water, drizzle it over your meals, or stir it into warm milk before bed. Because it's nutrient-dense and easy to digest, a little goes a long way in supporting your digestion, joints, and overall vitality.

Absolutely. A2 Gir Cow Cultured Ghee has a high smoke point, which means it remains stable and doesn't break down into harmful compounds even when used for frying, sautéing, or roasting. Unlike refined oils, it retains its nutritional goodness and adds a rich, comforting flavor to your food.

Store your ghee in a cool, dry place away from direct sunlight. There's no need to refrigerate it. Always use a clean, dry spoon to avoid moisture, which can spoil the ghee. When stored properly, it stays fresh and flavorful for up to 1 year from the date of packaging.