A2 Kankrej Cow Ghee
A2 Kankrej Cow Ghee
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Experience the authentic taste of tradition with Basilveda A2 Kankrej Cow Ghee. Sourced from the prized Kankrej breed known for its highly nutritious A2 milk, this ghee is meticulously prepared using the ancient Vedic Bilona method. Slow-churned for purity, it retains maximum nutrients, a granular texture, and a rich aroma, making it the perfect golden addition to your healthy kitchen.
- A2 Protein Rich: Made from A2 milk, which contains the easier-to-digest A2 beta-casein protein.
- Boosts Vitality: A natural source of essential fatty acids like Omega-3 and Omega-6, along with fat-soluble Vitamins A, D, E, and K.
- Digestive Support: Known in Ayurveda to ignite Agni (digestive fire), improving metabolism and overall gut health.
- High Smoke Point: Ideal for all Indian cooking, including deep-frying, without compromising beneficial nutrients.
Store in a cool, dry place away from direct sunlight. Do not refrigerate. Ghee is naturally stable at room temperature.
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FAQ's
What is A2 Ghee, and why is Kankrej special?
A2 Ghee is made from the milk of indigenous cows (like Kankrej) containing only the A2 beta-casein protein, which is easier to digest than the A1 protein found in conventional milk. The Kankrej breed is prized for its hardy nature and the quality of its milk.
What is the Vedic Bilona method, and why is it important?
The Bilona method is a traditional, slow-churning process where milk is turned into curd, and then the curd is churned to extract butter (makkhan) before being heated into ghee. This preserves the ghee's full nutritional spectrum, healthy fats, and distinct granular texture, unlike commercial methods.
How should I use this ghee in my daily diet?
It can be used for all cooking purposes, including sautéing, tempering, and deep-frying, due to its high smoke point. You can also mix a spoonful into hot rice, dal, or milk for added nutrition and flavour.
Why does the ghee sometimes look granular and sometimes melted?
The naturally granular texture is a sign of high-quality Bilona ghee. Its consistency changes with temperature; it will be granular or semi-solid at cooler temperatures and melt into a liquid oil when warm. This change does not affect its quality.
Is this ghee suitable for people with lactose intolerance?
Yes. The process of clarifying butter into ghee removes almost all lactose and casein (milk solids). Basilveda A2 Ghee is generally well-tolerated by most people with mild lactose sensitivity.
