Gaayam A2 Gir Cow Ghee

DESCRIPTION

Bilona Ghee is made in small batches using Makkhan and not Cream. Our Desi Gir Cows graze in open Forests everyday making the Milk and Ghee highly nutritious.

THE MAKING

Ayurveda lays special emphasis on the process of making ghee. Raw Milk from our Gir Cows is heated and fermented overnight to make curd. The curd is then churned gradually to extract Makhan which is then heated on a slow flame to make Desi Bilona Ghee. Ghee made using this Ayurvedic process is easier to digest, has higher amounts of Omega 3, 6 & 9. It is filled with essential Vitamins A, D, E and K.

STORAGE

Ghee needs to be stored away from direct sunlight and at room temperature for better keeping quality.

INGREDIENTS

Gir Cows A2 Milk and Gir Cows A2 Starter Culture (Curd).

CONTENTS

Just Gir Cows Bilona Ghee and nothing else. No Preservatives, Additives or any such Chemicals.

HOW TO CONSUME

Add as much ghee that it enhances the original taste of the food, but does not mask it. Never consume anything cold such as ice cream, cold drink, cold buttermilk or even cold water after having ghee. There is a reason why we always had ghee with hot dishes like Parathas, Khichdi Kadhi, and Dal Rice etc.

GHEE AND AYURVEDA

Ayurveda places ghee on top of all the oily foods. It is Ojas vardhak meaning it enhances life energy. It is an excellent Anupana, essential for transporting the properties of herbs to the deeper tissue layers of the body. Ingesting ghee helps you keep warm within making it an excellent winter choice. It is a sacred symbol of auspiciousness with wide range applications from religious customs to Ayurvedic medicines and most importantly cooking. From our dals to khichdi and halwas to chapatti; ghee is one kitchen staple we are never getting enough of. In fact, swapping ghee with fattening refined oils has perhaps been one of the biggest blunders of the modern cooking.

Let’s change that. Let’s go back. !!