Desi Cow Bilona A2 Ghee (Glass Jar) 1 litre
Hare Krsna devotees Dandavats Our Desi Cow Ghee is processed from Indian (Sahiwal) breed of Desi (A2) Cow's Milk, using bilona method of making Ghee. The milk is brought to a boil and naturally cooled down to room temperature and inoculated with a natural starter culture and left overnight to make yoghurt in clay pots. The yogurt is hand churned to separate raw white butter using the ancient process of 'Bilona' - clockwise-anticlockwise slow churning. The butter is boiled in clay pots using cow dung to prepare Ghee. Ghee nourishes all the tissues of the body, kindles digestion, Builds immunity, and supports a balanced and robust metabolism. Our Ghee is Golden in colour and has a superior taste and aroma.
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Ghee has fascinating penetrating qualities, and can therefore act as a vehicle to carry substances deep into all seven tissue layers. It is a wonderful anupan (vehicle) for herbs and other medicinal substances. Likewise, it can facilitate the movement of toxins (ama) and other wastes out of the body through the digestive tract. For this reason, ingestion of ghee is a core part of cleansing treatments and panchakarma in Ayurveda. It has been found that many toxins have a lipophilic (fat-like) structure, allowing them to easily mix in with the ghee and move out of the tissues and body
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Made from Curd – Not direct Cream (Malai)
Made from 100% Desi (A2) Cow Milk
Hand Made in Clay pots
Free Grazing of Cows
No Additives or Preservatives
Manufactured in Uttar Pradesh
Desi Ghee is produced using our own farm grown cows A2 milk. Vitamins found in Desi ghee makes your bones tougher and increases you immunity.
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This Cow Ghee is an Ayurvedic favorite to treat a variety of worries. It easily treat your eyes, cinus, gastric issues & keep you warm. Our ghee is a step closer to nature with 100% assurance of purity.
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The A2 milk which is used to make our ghee contains beta-casein protein that's supremely rich in nutrients such as calcium, iron, sodium and fat-soluble vitamins A, D and E, as well as Omega-3 and Omega-6 fatty acids.
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A2 Desi Cow ghee contains fatty acids that liver absorbs & burns quickly. This USP makes it a healthier source of energy
Q: Why is my Ghee sometimes liquid, Semi liquid and solid? What's the difference?A: Ghee contains many fatty acids with different melting points. It is due to the melting and crystallization of fats depending on the weather conditions during transit. This does impact the texture, but there is no other effect on the taste, quality, and shelf-life of the ghee.
Ghee is primarily used either as a cooking fat or as a spread on warm foods. In both of these cases, this grainy, runny, or separated texture disappears in a matter of seconds. For example, someone who has never seen the crystallization of honey in the winter may consider it as a product defect. Upon further investigation, we will find that it is perfectly normal.
Q: Why is my ghee half liquid, half solid?
A: Ghee contains Granules which are heavier than liquid Ghee. As the ghee sits and settles over time, the granules will subside at bottom. It's very natural process.
It is perfectly normal for ghee to be liquid, solid or a combination of consistencies. All of these factors depend on the rate of cooling and the temperature outside the jar.
CUSTOMER REVIEWS
We use it raw, it's very tasty! - Samba Prabhu
We like it very much, it is so tasty, nice smell and texture.
I suggest all our friends buy it. - Yuga Kishori Mataji
The ghee is great by the way - Sukanthi Radha Mataji
Hare Krsna Prabhuji, your ghee is original, I remember as small child my father was making the same, original ghees smell, taste and health benefits are amazing nowhere to be found, it tastes original prabhu, I am a member of your ghee thanks a lot. - Jagat Mohini Mataji
Very good ghee š - Mahaprema Mataji
I would say that ghee is up to the proper standard. šš» Thank you. - Bhakta Peter
Taste was AMAZING - Navadwip Narayan Das
I do like this ghee very much - Sarvabhouma das
Ghee is really nice - Aditi Mataji
We like it a Lot.š - Madhavapriya das
I like it. Smell and taste are good. I prefer it to the other one. - Lilavati Mataji
Yes, it was very good! I liked it very much - Vackresvari Mataji
The ghee is great. We like it very much - Kisora das
This is the best Ghee I ever had - Prabhupada das
Ghee is really amazing. Great job
Hare Krishna! It is very tasty prabhuji.
Ghee is very nice - Radhavinod das
Ananda brand sells very good ghee, made from butter churned from yoghurt from A2 milk. It's quite a bit pricier than the other ghee, but we'll worth it. I used to have a ghee business in south Africa. - Brhat Mrdanga das
Yes, i also confirm. This is ghee is very good. - Š¢Š°ŃŃ Š°Š½Š¾Š² ŠŠµŃŃ
I've been enjoying it. I will certainly buy it again soon. - Ramesta das
I offered it today and ate it with hot khichdi. It was amazing experience šAll devotees are also appreciating it.
It's the best ghee ever available in Mayapur. I have never seen anyone in Mayapur selling this quality except your team. I am glad to see the quality. š
--------------------------------------------WHY IS GHEE MADE FROM DAHI NUTRITIONALLY FAR SUPERIOR OR HEALTHIER THAN DIRECT-CREAM GHEE?
Let us answer this in the specifics -
1. The process of fermentation imparts a lot of health benefits to Ghee. The Ghee made from direct cream is not as light on the stomach as Ghee made using Makkhan which is formed from a process of fermentation.
2. The Dahi is slowly churned to separate Makkhan - this Makkhan is washed multiple times (4-5 times) to remove all traces of milk. This step is critical to ensure the Ghee does not spoil. Thus cultured Ghee has a longer shelf life as compared to direct-cream Ghee. This step also makes it possible for many lactose-intolerant people to have this Ghee, as almost all of the lactose and casein are removed.
3. Ghee made from Dahi has a relatively higher amount of Docosahexaenoic Acid (DHA) than direct-cream Ghee which reduces the risk of heart disease, cancer, insulin resistance, arthritis, IBS etc. DHA also increases digestive fire (agni) and improves absorption and assimilation. It nourishes dhatus, improves memory, and has lubricating activity in joints. The high DHA in Dahi-ghee is mainly attributed to rich microbial flora used in starter curd culture. Lactic acid bacillus cultures along with added lactose and fructose are shown to promote the formation of conjugated linoleic acid (CLA).
4. Dahi-Ghee also has a higher concentration of phospholipids and butyrate acid - this is a short-chain fatty acid that heals the intestinal walls. So Ghee is especially good if you are managing conditions such as constipation, IBS, leaky gut, Crohn's disease etc.
5. Cultured Ghee can be used very effectively in the treatment of chronic diseases, and inflammatory and degenerative conditions.
6. Dahi-Ghee also called Desi Ghee can mobilize stubborn fat. There have been multiple studies done to prove that they help reduce levels of LDL or bad cholesterol.
7. When compared to direct cream Ghee, Cultured Ghee is relatively higher in Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in the prevention of various diseases.
