Ayurveda acknowledges cow ghee as one of the most nutrient-dense superfoods that can heal and nourish the body.
NammaMitti brings to you the best of all ghee- Gir cow A2 vedic ghee that is not just exceptionally nutrient dense but is also churned from the authentic, traditional, time-tested Bilona method.
However, people often ponder what makes NammaMitti Gir cow A2 vedic ghee pricey and how it is different from homemade ghee.
Through this writing, let’s try to understand what exactly A2 gir cow ghee is, how it’s churned, and why it is better than homemade ghee.
WHAT IS GHEE?
It’s simple. Ghee is clarified butter that is attained by separating butterfat and milk solids while cooking out the water of cow or buffalo milk. Ghee is a naturally nutrient-dense superfood that is loaded with essential nutrients like fat-soluble vitamins A, D, E, and K.
What makes ghee a healthy choice is its high smoking point. Generally, refined oils have a low smoking point that produces damaging free radicals in the body.
Ayurveda therapists suggest the usage of ghee for body massaging as it can relieve pain and muscular stiffness.
WHAT IS A2 GIR COW GHEE?
A2 Gir cow ghee is a type of ghee that is procured from sacred Gir cow’s milk. Traditionally, it is believed that Gir cows (a breed of cows) have existed since Lord Krishna’s existence on earth.
Being golden yellow in color, Ayurveda acknowledges A2 Gir cow ghee as ‘Amrit.’ This itself symbolizes the purity and authenticity of A2 Gir cow ghee.
What Does ‘A2’ Stands in NammaMitti Gir Cow Ghee?
Cow milk contains two types of protein A1 and A2 Beta-casein. People allergic or intolerant to milk are sensitive to A1 beta protein, which is also nutritionally deficient. While A2 Beta-casein is generously nutrient dense and well-tolerated by most people.
Gir cow’s milk naturally contains A2 Beta-casein (protein), making it extremely healthy and easy to digest.
How Is NammaMitti Gir Cow A2 Vedic Ghee Prepared?
To make pure, healthy ghee, the Bilona method is used. This method involves the following steps-
Boiling raw A2 milk – In this method, raw milk is first boiled to ensure it’s free from microbes.
Setting up the curd- Milk is curdled overnight to make curd. Once the curd is set, it’s kept in an earthen pot in a cool place.
Churning of the curd– A special wood churner (Bilona) is now used to churn the curd. After prolonged churning, curd gradually separates into buttermilk and butter.
Separating fat– Makhan or butter is smoothly separated from the buttermilk and is used to make ghee. The buttermilk left behind is generously nutritious and delicious.
Heating the butter– Butter or loni is put in a pan and heat on a medium-high flame. In this process, the water evaporates, and a layer of milk solids becomes visible. What settles at the bottom is pure, authentic ghee!
The authentic taste and aroma of ghee are determined by the time taken to separate, churn and boil the butter. Since the Bilona method is a time taking, laborious process, it is one of the best ways of extracting premium-quality ghee.
What Is ‘Ghar Mai Banaya Hua Ghee’?
Homemade ghee or ‘Ghar mai banaya hua ghee‘ is prepared from malai frozen for many days or weeks before use.
- A hand blender or immersion blender is used to churn out this ghee. Churning lasts for not more than 4-5 minutes until the butter separates from the malai and large butter chunks are formed.
- Cold water is added, and butter chunks are removed from the mixture using a hand or sieve.
- The butter is then collected and kept on a medium flame in a pan. This gradually melts the butter and makes it foamy.
- The content is now allowed to cook on low heat for 15 minutes, followed by continuous stirring.
- After 40-45 minutes, the ghee completely separates, and the milk solids turn brown.
- Once the cooled content downsizes, it is sieved, and the ghee is ready to use.
Is NammaMitti Gir Cow A2 Vedic Bilona Ghee Better Than Homemade Ghee?
To understand this better, let’s have a look at this.
nAMMAMITTI GIR COW A2 VEDIC GHEE
homemade cream ghee
Prepared with a healthy butter
Prepared with milk cream or malai
Loaded with phospholipids that reduce cholesterol and keep the heart healthy
Does not contain phospholipids
Extremely light and easy to digest
Not suitable for people with weak digestion
Helps to mobilise the fat that leads to weight reduction
Generous intake can lead to weight gain
Contains a good amount of Omega-3 fatty acids
Contains limited amounts of Omega-3 fatty acids
Contains more Docosahexaenoic Acid (DHA) that helps to reduce the chances of cancer and other diseases
Contains negligible amounts of Docosahexaenoic Acid (DHA)
Contains a higher amount of butyrate acid that improves brain functioning
Contains significantly less amount of butyrate acid
Highly suitable to lactose intolerant people
Not well tolerated by people with lactose-intolerance
It has a longer shelf life
Shelf life is limited
The above table clearly indicates that NammaMitti Gir cow A2 Vedic ghee is prepared using the time-consuming Bilona method that helps to keep the nutrients intact. On the other hand, homemade ghee uses a hand blender to extract ghee from milk cream or malai. Hence, the nutritional composition of ghee removed from milk cream is inferior to that of bilona-churned ghee.
