MadhuSugandh A2 Gir Cow Desi Ghee

Fresh Gir cow milk is used to make A2 Gir Cow Cultured Ghee. To make yoghurt, the milk is heated to a boil, allowed to cool naturally to room temperature, then inoculated with a natural starter culture and left overnight. The yogurt is churned using the age-old “Bilona” method, which involves slow churning in a clockwise and counterclockwise motion, to separate raw white butter during the pre-dawn hours (4 am to 6 am).

Specialty
Produced by hand in small quantities, this cultured cow ghee is made with natural yoghurt rather than “direct-cream ghee.”

On our certified organic farms, Madhu Sugandh Farm, the cows are raised on pasture and given free access to grass.

Benefits

• 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.

Storage Info

Best stored away from direct sunlight and use dry spoon every time before using.