A2 Gir Cow Ghee - Made from Curd

Our A2 Gir Cow Ghee is a premium, traditional product that stands out in several ways. It is made exclusively from the milk of indigenous Gir cows, which are known for producing a special type of protein called A2 beta-casein. This A2 protein is easier to digest and less likely to cause digestive discomfort compared to the A1 protein found in milk from many common cow breeds. We use the ancient "Bilona" method, a slow, hand-churning process that preserves the ghee's natural flavor, aroma, and a rich profile of fat-soluble vitamins (A, D, E, and K). This traditional process, along with the high-quality A2 milk, results in a product that is not just a cooking fat but a superfood with superior nutritional value.

Contrary to popular belief, A2 Gir Cow Ghee is a source of healthy fats and is highly beneficial when consumed in moderation. It is rich in Omega-3 and Omega-6 fatty acids, along with Conjugated Linoleic Acid (CLA), which have been linked to improved heart health and metabolism. The butyric acid in our ghee nourishes the gut lining and stimulates digestive enzymes, making it easier to digest than other fats. With a high smoke point (250°C), it is ideal for all types of cooking, including frying, without breaking down into harmful compounds. A2 ghee is often recommended for those on a keto or paleo diet due to its pure fat content and nutritional benefits.

Yes, in most cases, our A2 Gir Cow Ghee is suitable for individuals with lactose intolerance. The traditional Bilona method involves a meticulous process of slow heating and clarification, which removes milk solids, including lactose and casein. The final product contains only trace amounts of lactose, making it much easier to digest than butter or other dairy products. However, if you have a severe dairy allergy, we recommend consulting your doctor before consumption.

The price of our A2 Gir Cow Ghee reflects its exceptional quality and the traditional, labor-intensive production process. It takes approximately 25-30 liters of A2 Gir cow milk to produce just one liter of this ghee. This is due to the low milk yield of indigenous Gir cows compared to hybrid breeds. Additionally, we use the time-honored Bilona method, which is a slow, manual process of curd-churning and heating. This ensures that the ghee retains its maximum nutritional value and authentic flavor, making it a truly premium product. The higher cost is a direct result of our commitment to purity, sustainability, and traditional practices.