A2 Desi Cow Ghee

Our pure, daanedar A2 ghee comes from the milk of indigenous desi cows native to Rajasthan, which contains only the A2 beta-casein protein. Our A2 desi cow ghee is hormone-free, lactose-free, easy to digest, and retains the authentic aroma and texture of traditionally made cow ghee.

1. Every morning raw milk of desi cows is collected. 2. The milk is boiled to ensure removal of all undesired bacteria. 3. A starter culture of 'dahi' (curd) is added to the milk and left till the curd is set. Curd is a pro-biotic with gut-friendly bacteria. 4. Traditional bilona (bi-directional) churning of curd separates good fat (butter) from buttermilk. 5. Butter is slow-cooked on low flame to get delicious granular ghee. This method significantly increase heat-stability of the ghee. 6. Delicious ghee with natural butyrate and medium soft granules are packed in food-safe glass bottles for you.

Ayurveda recommends consuming only ‘dahi’ ghee made from grass-fed cow’s milk for many reasons - Easy to Digest: People with lactose intolerance may suffer from gas, bloating & diarrhea from diary products. However, A2 Cultured Ghee is lactose-free and instead has lactic acid which is easier to digest and may also boosts metabolism. Nutrition-Packed: In cream-based ghee only fat (from the milk) is used to make ghee. Whereas, 'dahi' ghee uses everything—fats, carbohydrates, proteins, vitamins & minerals (from the milk)—to make ghee, which in turn makes it nutritionally packed. Rich Source of Natural Iodine: Good quality and pure A2 ghee, prepared from the milk of grass-fed cows, is a rich source of plant-based Iodine which ranges from 35.53 to 41.24 as compared to buffalo ghee that only ranges from 30.14 to 36.48. Lactose-Free: Cultured Ghee (or Dahi-Ghee) is first fermented. The process of fermentation converts the lactose molecules, present in the milk, to lactic acid, making the ghee lactose-free and safe for children and adults. Gut-Friendly: A2 dahi ghee contains butyric acid, a type of fatty acid, that helps to protect the integrity of the gut wall lining. Butyric acid has also been shown to inhibit inflammation. Ghee clears the intestine passage and may help with IBS & Chrohon’s disease. Weight-Loss: Ghee is a significant source of CLA (conjugated linoleic acid). Studies have shown that CLA may help combat obesity. Some studies also indicate that CLA found in ghee may help reduce excessive weight gain. Handmade or Prepared Fresh: Unlike commercially available ghee, that is made in large plants, farm-made A2 desi ghee is made in small batches and prepared fresh in each batch. This offers more availability of bio-active compounds that are good for you. Granular Texture: A2 desi ghee is usually made in open pan heating and slow-cooked to get ghee. The entire process including the slow-cooling method creates medium soft granules evenly distributed in the ghee. These granules also earmark the quality of the ghee. Great Aroma and Taste: A2 dahi ghee has immense aroma and flavours. It offers a nice aroma and has a buttery taste because of the initial fermentation process. This enhances the flavors in the food the ghee is added to.

What is A2 ghee? A2 grade ghee is made from milk containing only the A2 beta-casein protein, sourced from indigenous cows. Unlike regular ghee, A2 cow ghee does not come from mixed milk that may contain the A1 protein. Is A2 ghee better than regular ghee? A2 ghee is typically made from cow’s milk containing the A2 beta-casein protein, while most commercial ghee is often made from buffalo milk or mixed milk. The source of milk plays an important role, as A2 ghee is generally considered easier to digest and gentler on the stomach for many people. In contrast, milk containing A1 protein releases BCM-7 (beta-casomorphin-7) during digestion, which has been associated in some studies with digestive discomfort and other health concerns. That said, the quality of ghee is not determined by the milk type alone. Factors such as the quality of milk cattle-rearing practices the method used to make ghee storage and transportation conditions the packaging material all influence how pure and beneficial a ghee truly is. When choosing A2 ghee, it is important to evaluate all these aspects together rather than relying only on the A2 label. How much A2 bilona ghee can be consumed per day? For most people, 1–2 teaspoons of pure cow ghee per day is sufficient. The ideal amount varies based on age, activity level, and overall diet. Can I cook daily with A2 ghee? Yes. A2 pure cow ghee has a high smoke point, making it suitable for everyday cooking, baking, sautéing, and traditional Indian preparations. Is A2 ghee good for diabetes? A2 ghee contains no carbohydrates and does not directly spike blood sugar. When used carefully, desi cow ghee can be included in diabetic diets after medical advice. Why does the ghee consistency change? Ghee made from dahi (curd) using traditional methods is naturally softer and more fluid than commercially produced ghee. Its consistency changes mainly due to ambient temperature. In cooler weather or when stored in the refrigerator, ghee becomes more solid, while in warmer conditions it turns softer or semi-liquid. Storage also plays a role in the consistency of ghee. Repeated shifts between room temperature and refrigeration can alter the texture over time. These changes are completely natural and do not affect the quality, purity, or nutritional value of the ghee. Traditional dahi-based ghee will still remain soft and easy to scoop, even when it sets. What is the shelf life of A2 Ghee? Our recommended safe period for using A2 ghee is 6 months from the date of manufacture. When stored properly, ghee can often be used safely beyond this period as long as there is no change in colour, aroma, or taste, and it does not turn rancid. For better shelf life, store the ghee in a cool, dry place and keep it refrigerated before opening. Proper storage helps maintain freshness and quality over time. Are you accepting international orders? Regretfully, we haven't started shipping internationally yet. However, we will announce formally once we start.