A2 Gir Cow - Cultured Ghee

It is the key component in the most widely used chemical weedicide that’s extensively used by farmers. It can travel from soil to food causing risks like cancer and long term health effects.

It’s banned in 20+ countries, still permitted in India. It has links to cancer. It also travels from soil to cattle feed to ghee and can even be traced in humans. 

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.

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 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.

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.

A2 ghee is made from cows producing only A2 beta-casein protein, while most regular ghee comes from cows producing A1 protein. A2 ghee digests more gently and is often better tolerated by people with mild dairy sensitivity. Cultured A2 ghee like ours also has a richer flavour and contains short-chain fatty acids like butyrate that support gut health.

A1 and A2 refer to two forms of beta-casein protein found in cow’s milk. A1 protein breaks down into BCM-7, which some research links to digestive discomfort. A2 protein does not. Indigenous Indian breeds like Gir produce only A2 milk, so ghee made from their milk is naturally A2.

Yes. A2 ghee is pure fat with zero carbohydrates and zero added sugar, which makes it suitable for keto, paleo, and Whole30 diets. It also has a high smoke point of around 485°F, so it works for high-heat keto cooking.

A2 ghee is traditionally given to infants from six months and to women through pregnancy and postpartum recovery in Ayurveda. Because the A2 protein is gentler and the lactose is removed during clarification, it’s generally well tolerated. Consult your pediatrician or obstetrician for personalised guidance.

Our A2 Gir cow ghee has a smoke point of approximately 485°F (252°C), which makes it one of the highest-smoke-point cooking fats. You can sauté, roast, deep-fry, or use it in baking without it breaking down.

Pure A2 ghee solidifies at cooler temperatures (below ~25°C / 77°F) with a grainy texture, has a deep golden colour, and a nutty cultured aroma. Look for third-party certifications like ECOCERT organic, glyphosate-free lab certification, and breed-specific labelling (Gir, Sahiwal, Tharparkar). Avoid ghee with vague "desi cow" claims and no certification.

You can buy A2 Gir cow ghee online directly from us at twobrothersfood.com, shipped from our Sacramento, California warehouse. Free shipping on US orders over $99. We’re one of the few Indian-origin A2 ghee brands with USA fulfilment.

Yes. Our Desi Gir cows are free-grazed and grass-fed on rotationally managed organic pasture at our ECOCERT-certified farm. They eat what grows naturally, never commercial feed, never glyphosate-treated forage.

Cultured A2 ghee has a noticeably deeper, nuttier, slightly tangy flavour from the fermentation step, where regular ghee tastes milder and more buttery. Most customers say once they switch, regular ghee tastes flat.