Price: ₹1,199.00
(as of Nov 09, 2023 03:02:04 UTC – Details)
Made with A2 cow’s milk 1 liter Ghee
Our A2 Cow ghee is made solely from the milk of desi (native) cows of the Haryana breed. Desi Ghee Organic Cow Ghee Bilona Method. A2 Milk is nutrition-dense and is a rich source of vitamins A, D, E, and K, minerals, protein, iron, and calcium. It also contains Omega-3 fatty acids that decrease bad cholesterol and naturally occurring antioxidants that help in boosting immunity.
Golden liquid
Organic Dairy Foods Our cow ghee is yellow in color and has a grainy texture with a pleasant aroma. It has a high smoke point and will add plenty of nutrition to your meals. Katori Ghee interesting fact to know is that the quality of the ghee is dependent on the quality of feed consumed by the cow. In the year, the fodder given to the cows varies from season to season. This gives it a unique color and texture in every batch that is made as well as in different months.
Use it for all your cooking, frying, and seasoning needs. Excellent to use as a topping for your paranthas or roti’s
Benefits
A Nutritious Addition to Your Diet
Promotes gut health
Boost digestion
Regulates blood sugars
Melts belly fat
Anti-aging
Anti-diabetic
Good for reproductive health
Treats insomnia
Improves eyesight
Production Process
Healthy Happy Cows
One of our main goals at Katori is to promote sustainable, natural, and ethical dairy practices and our team closely works with partner farmers to adopt this ethos. Our cows are let loose in the plains of the Chambal basin, an area that is free from pollution & pesticides. Our cows are also seldom tied and bask in the sun for at least 5 to 7 hrs daily to ensure they are healthy and happy.
Curd formation: To this cream, fresh additional raw milk is added in the same proportion. This is heated and then cooled. Pure Cow Ghee A curd starter is added to it and left overnight to let the curd set.
Churning of curd: The curd is churned using a wooden churner called Bilona in two motions – clockwise and anticlockwise – the best way to separate butter (makhan) and buttermilk. This makkhan is kept in a cool dry place for 4 days.
Making of ghee: The pure cow ghee makkhan is put in a stainless steel pot and heated on a medium-high flame till the ghee is separated. Finally, this aromatic and delicious smelling golden liquid is strained through a strainer and stored in jars.
A2 bilona method Milk is nutrition-dense and is a rich source of vitamins A, D, E, and K, minerals, protein, iron, and calcium.
Separating the cream: Raw milk is heated to an appropriate temperature of 30 to 35 degrees. This milk is then put into a machine to separate the cream and tone milk.
Curd formation: To this cream, fresh additional raw milk is added in the same proportion. This is heated and then cooled. A curd starter is added to it and left overnight to let the curd set in.
Churning of curd: The curd is churned using a wooden churner called bilona in two motions – clockwise and anti-clockwise – the best way to separate butter (makhan) and buttermilk. This makkhan is kept in a cool dry place for 4 days.
Cream Based Ghee Around 25-30 liters of Cow milk is required to make 1 liter of Ghee.
