A2 Desi Cow Ghee

Q: Why is Anveshan A2 Desi Cow Ghee costlier than other ghee?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Our Desi Cow Ghee is made the slow, honest way. Our indigenous desi cows give only a few litres of milk a day which is richer in quality but far lower in quantity than that of high-yield crossbred cows. They're never forced or given hormones and their milk is then bilona-churned by hand in small batches, which endows the ghee with its grainy texture, fuller aroma and superior flavour. This is why it costs more than other ghee."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: What is A2 ghee, and why does it matter?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" A2 ghee is made from milk produced by cows that naturally produce the A2 type of beta-casein protein. The cow’s breed, diet and grazing practices can influence the fatty acid profile of its milk and ghee, including naturally occurring CL

Q: What should the consistency of my ghee be?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" The consistency of ghee depends on the weather. At room temperature ghee stays soft; in winter, it turns grainy and solid."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How can we test if our ghee is pure?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Iodine (Tincture Iodine) Test: Take a small quantity of melted ghee in a clean, transparent container and add a few drops of tincture iodine. Mix gently and observe for a colour change. A blue, blue-black or violet colour may indicate the presence of starch-based adulterants. However, this is only a preliminary screening test and cannot confirm overall ghee purity. For definitive results, laboratory testing is required. "}, {"type"=>"link", "url"=>"https://fssai.gov.in/inspection/check-adulteration?csrt=12892797244281298906", "title"=>nil, "target"=>nil, "children"=>[{"type"=>"text", "value"=>"link"}]}, {"type"=>"text", "value"=>""}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How do I know your ghee is pure?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Every jar carries a QR code linking to its own lab report, so you can check for yourself. Each batch is tested to FSSAI standards and screened for adulteration before it's packed."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: What are the cows fed?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Our desi cows graze freely on natural fodder, and the buttermilk left from ghee-making is fed back to them. We keep a cruelty-free environment and never inject hormones."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How is the taste different from other ghee?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Our ghee is churned from cultured curd, not cream (malai). This traditional method keeps more of the milk's natural nourishment, giving a richer taste and fuller aroma than other ghee found in the market."}]}]}

Milk from Indigenous Cows | Bilona-Churned from Curd | Naturally Rich in CLA & Butyric Acid | Lab-Tested

4.9(1893 reviews)

^₹2025

~~^₹2025~~ ^₹2025

MRP (Incl. of all taxes)

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Best Price ₹1,721 with PURE15

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500ml jar ₹1,045 ₹2090/L 1L jar ₹2,025 ₹2025/L 2.5L Dolchi ₹5,580 ~~₹6,000~~ 7% off ₹2232/L 5L Dolchi ₹10,100 ₹2020/L

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Product Description

This is the ghee your grandmother would trust. Our Desi Cow Ghee comes from the milk of indigenous cows in Tamil Nadu, Karnataka and Gujarat, allowed to graze freely and never injected with hormones. Their milk carries only the A2 type of β-casein protein, which makes this ghee properties easy to digest. True to tradition, fermentation of milk with a specific starter culture during curd preparation may contribute to higher levels of naturally occurring conjugated linoleic acid (CLA). As CLA is naturally present in the milk fat of grass-fed cows, this traditional fermentation-based process may help retain a richer profile of naturally occurring fatty acids in the ghee and deep homemade aroma.

Every batch is lab-tested, and every jar carries a QR code that takes you straight to its report. No preservatives, no shortcuts. With this desi cow ghee, you never have to second-guess.

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Where Happy Buffaloes Graze

The Anveshan Way:

Uses

Stir a spoonful into warm milk each morning to support gut health and digestion.
Its high smoke point makes it ideal for everything from tempering to deep-frying.
Drizzle over hot dal, khichdi or rotis for that homely aroma and flavour.
Massaging a little onto skin for a natural glow, is a time-tested ritual.
Gentle and nourishing enough for daily baby massages, thanks to its natural moisturising properties.

Benefits

The A2 advantage.
Gir cows produce milk with only A2 β-casein protein. Unlike crossbred and exotic breeds whose milk with A1 protein releases a peptide (BCM-7) making digestion difficult, A2 milk does not release BCM-7. A2 milk is considered gentler and easier to digest.
Better fat profile
Since milk fat is naturally associated with casein proteins, ghee contains a diverse mix of fatty acids, including saturated, monounsaturated and polyunsaturated fats, along with short- and medium-chain fatty acids such as butyric, caproic and caprylic acids. These components contribute to its nutritional value and support overall health.
Naturally rich in CLA.
Fermentation of milk with a specific starter culture during curd preparation may contribute to higher levels of naturally occurring conjugated linoleic acid (CLA). As CLA is naturally present in the milk fat of grass-fed cows, this traditional fermentation-based process may help retain a richer profile of naturally occurring fatty acids in the ghee.
Vitamins that come with the fat.
Being a pure milk fat, it helps absorb fat-soluble vitamins A, D, E and K.

Shelf Life

12 months

You Ask , We answer

Our Desi Cow Ghee is made the slow honest way. Our indigenous desi cows give only a few litres of milk a day which is richer in quality but far lower in quantity than that of high-yield crossbred cows. They're never forced or given hormones and their milk is then bilona-churned by hand in small batches which endows the ghee with its grainy ure fuller aroma and superior flavour. This is why it costs more than other ghee.

A2 ghee is made from milk produced by cows that naturally produce the A2 type of beta-casein protein. The cow’s breed diet and grazing practices can influence the fatty acid profile of its milk and ghee including naturally occurring CL

The consistency of ghee depends on the weather. At room temperature ghee stays soft; in winter it turns grainy and solid.

Iodine (Tincture Iodine) Test Take a small quantity of melted ghee in a clean transparent container and add a few drops of tincture iodine. Mix gently and observe for a colour change. A blue blue-black or violet colour may indicate the presence of starch-based adulterants. However this is only a preliminary screening test and cannot confirm overall ghee purity. For definitive results laboratory testing is required. link url=https//fssai.gov.in/inspection/check-adulteration?csrt=12892797244281298906 title=nil target=nil link value

Every jar carries a QR code linking to its own lab report so you can check for yourself. Each batch is tested to FSSAI standards and screened for adulteration before it's packed.

Our desi cows graze freely on natural fodder and the buttermilk left from ghee-making is fed back to them. We keep a cruelty-free environment and never inject hormones.

Our ghee is churned from cultured curd not cream (malai). This traditional method keeps more of the milk's natural nourishment giving a richer taste and fuller aroma than other ghee found in the market.