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Tags: Ghee
A2 Organic Gir Cow Ghee can be used in cooking, as a spread, or for medicinal purposes. It's common in Indian cuisine for frying, sautéing, or as a finishing touch to dishes.
Ghee made from Gir cow milk has a unique, rich taste and a distinct aroma due to the specific breed of cow and the quality of the milk used.
The milk from Gir cows contains A2 beta-casein, which is considered easier to digest compared to A1 beta-casein found in most modern dairy breeds. Some people with dairy sensitivities prefer A2 milk products because they are believed to cause fewer digestive issues.
A2 Organic Gir Cow Ghee refers to a type of ghee (clarified butter) made from the milk of the Gir cow breed, which is native to India. This ghee is marketed as being organic, meaning that the cows are raised in a natural, chemical-free environment, and the milk used is from grass-fed cows.
Q: How long does cow ghee last?
A: It is best to use cow ghee within 12 months of the manufacturing date for optimal quality.
Q: Does pure ghee solidify in winter?
A: Yes, pure ghee contains various fatty acids that solidify in cold temperatures. This is a natural occurrence and does not affect the quality of the ghee.
Q: Why is Abha Estate Desi Cow Ghee more expensive compared to other ghee?
A: Abha Estate A2 Desi Cow Ghee is made from milk sourced exclusively from indigenous desi cows. These cows produce 2-3 liters of highly nutritious milk per day, unlike foreign breeds that produce larger quantities but with lower nutritional value. Our cows are raised naturally, without hormones or forceful milking. Additionally, our ghee is made through a bi-directional bilona churning process using a traditional wooden churner, giving it a grainy texture, thicker consistency, rich aroma, and superior flavor. All of these factors contribute to the higher cost and exceptional quality of our ghee.
Q: What should the consistency of my ghee be?
A: Ghee consistency varies with temperature. At room temperature, it is usually soft, while it solidifies in cooler weather. This change is perfectly normal, and the ghee can range from liquid to solid or a combination of both, depending on the surrounding temperature.
Q: How can I identify pure cow ghee?
A: A simple way to check the purity of ghee is by performing the pan test. Heat a teaspoon of ghee in a pan—if it melts quickly and turns dark brown, it is pure. If it takes longer to melt and remains yellow, it may be adulterated.
Q: What do the cows eat?
A: Our cows are allowed to graze freely on natural fodder. The buttermilk produced during ghee-making is also fed back to the cows, ensuring their nourishment. We adhere to cruelty-free practices and do not use hormones or artificial additives in their feed.
Q: How does your ghee taste different from others?
A: Our ghee is made by churning curd (not cream), preserving more of the natural nutrients and flavor. This results in a richer taste, a tempting aroma, and a superior nutritional profile compared to other ghee available in the market.
Q: Does Abha Estate ghee come in a plastic jar?
A: No, we are committed to sustainability. Abha Estate ghee is packaged in eco-friendly glass jars and reusable tin cans to minimize environmental impact.
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