Our desi A2 cow ghee is made from A2 milk in the traditional Bilona (churning) method as recommended by Ayurveda:
Milk > Curd > Butter (+ ButterMilk) > Heating Butter > Ghee
After heating, the precipitated milk solids are removed through straining and Voila! There you have warm, golden Ghee. The healthy super food so highly recommended by Ayurveda.
GHEE FAQs
How is our Ghee made?
Gaon Fresh Desi A2 Cow Ghee is made according to Ayurveda, by the Bilona (churning) method.
Our ghee making process:
- First, the milk is heated and then cooled to make yoghurt.
- The entire full cream yoghurt is then churned (hence the Hindi name Bilona which comes from the action of churning) to form white butter and buttermilk (chaanj).
- The white butter is manually separated from the chaanj and washed.
NB: (The buttermilk (chaanj) is a by product that is consumed each day by our farmer mother’s family. In typical village generosity, excess buttermilk is always shared with the neighbours. It is eaten with a wheat or millet roti, chutney and onion and is an important nutritional element for our farmer families.)
- The white butter is then gently heated to give ghee. As the butter melts, the milk solids (caseins) precipitate to the bottom.
- The golden liquid is then strained with a thin muslin cloth and then allowed to cool, to give you pure Desi A2 Bilona cow ghee.
Why is Gaon Fresh Desi A2 Cow Ghee so good?
Our Chief Quality Control Officer is our Farmer Mother. That’s because our Desi A2 Cow Ghee is made by our Farmer Mothers who own one or two desi cows and make this ghee for their own families.
As you know, Mother makes the best quality control officer in the world. Because she’s not making it to sell but for her own children to eat. Pure Ghee for their chapatis, their bowl of dal and their laddoos. And, incidentally, you get some too. Ghee that’s made with Mother’s love.
Why is genuine Desi A2 Cow Ghee in short supply?
Just to explain further, desi cows only give around 5 to 6 litres of milk per milching. This contains only 3.5 to 4 % fat. So a total of 10 to twelve litres a day is produced and around 38 to 40 litres is approximately needed for one litre of ghee.
In addition, it’s a laborious process, one that takes time and effort. Naturally, it’s not easy to make. That’s why there is only a limited quantity of authentic A2 Bilona Cow Ghee available at all times.
How much A2 Bilona Ghee can you eat each day?
A tablespoon of Ghee is recommended for an adult each day. More active adults can have more.
What does Ghee do for you?
- Desi A2 Cow Ghee revs up your metabolism; do listen to Rujuta Divekar on the benefits of real ghee, here.
- It’s a brain food - our brain is majorly made up of fatty acids and Ayurveda considers it as an essential brain food.
- Ghee is good for the joints - it keeps them lubricated
Should you eat non-Bilona Ghee?
The simple answer is “No”.
Until milk has been acted upon by lactobacilli and been turned into gut-friendly dahi which is then churned to form butter (and buttermilk), from which gut-friendly super food Ghee is made, there is no point in eating ghee.
What is Cream ‘Ghee’?
Cream ‘Ghee’ is made from directly heating cream that’s been removed from milk. Many commercial dairies sell it at cheaper rates than real Ghee because it is very easy to produce with none of the labour, time and effort that authentic Ghee requires.
However, Ayurveda does NOT recognise this ‘milk oil’ as ghee. It has none of the benefits of Ghee, either. It is not at all recommended.
Why should you NOT consume Cream ‘Ghee’?
The truth is that Ayurveda does not recognise this as Ghee. This is sold by many commercial dairies at a lesser cost and is misleadingly passed off as ghee or as cream ghee. But this cream ‘ghee’ has none of the health benefits of authentic Ayurvedic ghee and, in fact, is harmful as it has not been acted upon by the lactobacilli to make it gut-friendly.
Many commercial dairies do this to avoid intensive labour and time costs involved in making authentic Ayurvedic Ghee. Also, they don’t want to incur loss of buttermilk (chaanj) as a waste product. By making cream ‘ghee’, they get to sell the cream-less milk and also avoid all the labour, time and extra effort that goes into making authentic A2 Bilona ghee. It’s a win-win for them and lose-lose for you!
In addition, it’s a laborious process, one that takes time and effort. The buttermilk that is produced, is for most commercial dairies, a waste.
Buttermilk for breakfast: For our Gaon Fresh farmers, the buttermilk produced as part of the ghee-making process, is a part of their daily diet and roti, chutney and buttermilk, along with some onion. It gives them nutrition and keeps them cool in summers. They also use it in their cooking.
Any Ghee which is not Bilona process ghee is not recognised by Ayurveda as ghee.
You might also like
