At Gramya Farms, A2 desi ghee is made in small batches using the age-old bilona method. A2 milk that comes from our Rathi cows that graze on the fodder grown on the farm.
Ghee is made using fresh A2 milk that is boiled on slow fire and then cooled before a natural curd-starter. It is kept overnight to naturally ferment and turn into curd. This curd is then hand-churned slowly using the bilona pot, making white butter.
This white butter is then boiled gently over slow fire until its water content evaporates and its milk solids are ready to be skimmed and strained.
Vitamins A, E, D and K are prevalent in A2 desi ghee that are essential in building immunity, bone density and proper functions of the brain and heart.
A2 milk ghee is rich in antioxidants and has anti-bacterial, antifungal and anti-inflammatory properties.
Desi ghee made from A2 milk helps in digestion and is known to have natural detoxifying properties as it contains butyric acid that helps keep the gut healthy.
A2 desi ghee is also good for skin, hair and eyesight.
STORAGE AND USAGE INFO
Store in a cool, dry place, away from direct sunlight.
Always use a clean, dry spoon to scoop ghee from the jar. Transfer smaller portions of ghee in an alternate container for everyday use.
*Gramya Farms A2 desi ghee contains no added artificial flavours or preservatives. It is 100% natural and made daily in small batches. Due to which it is natural for some colour differences to occur.
Is your ghee prepared from A2-milk?
Yes. Our ghee is made from the milk of indegineous Indian cows. This kind of milk is classified as "A2 (beta-casein) protein type" which is good for human health. As opposed to the "A1 (beta-casein) protein type" which is potentially harmful to human health.
How do you make A2 desi ghee?
A2 desi ghee at Gramya Farms is made by using the age-old ‘bilona’ method. Womenfolk of the village join hands to make ghee, as we believe that Mothers are the best custodians of this age-old tradition. With the immense knowledge they have inherited from their mothers and grandmothers. Fresh A2 Cow’s milk is boiled and cooled down to room temperature and a spoonful of natural curd-starter is added. This mixture is kept overnight to turn into curd. The curd is hand-churned (bilona) to make white butter, which is cooked gently on slow-fire till all the water content is evaporated and milk solids are skimmed and strained. Leaving behind pure A2 desi ghee. While most commercial brands today use malai or cream from milk instead of the curd to make the process faster. Ghee made with cream is also hard to digest. This commercial way of making ghee from cream is faster and it also produces a larger quantity of ghee compared to the bilona method we use at Gramya Farms.
Does ghee need to be refrigerated?
Ghee is simmered for a long time over a slow-fire for the water to evaporate and the milk solids to separate to form pure golden liquid, making it safe to eat even if it is not refrigerated. Ghee can be stored at room temperature or in a refrigerator but should be kept away from light and heat because these factors can cause the ghee to turn rancid. Ghee can also be frozen for up to six months without any change in quality or taste. The main disadvantage of refrigerating ghee is that it becomes solid and this can make it difficult to spread on food.
Is A2 desi ghee Lactose-free?
Though A2 desi ghee is made from A2 milk, the entire process of heating white butter on slow-fire; evaporation of water content and its milk solids skimmed and strained. The pure golden fat that is left behind is lactose-free"
Why is A2 cow ghee expensive?
A2 cow ghee is made from the milk of Indian cow breeds, such as rathi, gir, sahiwal, tharparkar etc. These desi cows produce only 2-12 litres of milk a day versus Jersey or Holstein-Friesian cows which produce 25-30 litres of milk per day. It takes approximately 20-30 litres of milk to prepare 1 kg of desi ghee. The use of machines in the commercial process makes it faster and it also produces a larger quantity of ghee. The cows are also steroids and hormonal injections to produce more milk, making it harmful for human health as it eventually reaches our body indirectly when we consume dairy products. The commercial way of making ghee from cream is faster and it also produces a larger quantity of ghee compared to using full milk and turning it into curd and then hand-churned using a wooden churner called ‘Bilona’ makes the entire process costlier than commercial ghee available in the market.