Ghee should always be taken with hot items. Like putting one tbsp ghee on hot chapati, sambhar, rice, etc. The best way to consume ghee is to mix 1 tbsp ghee in half glass of hot milk and pour it up and down in another glass till a lot of foam comes. Then drink this hot milk along with foam while in a standing position. Milk should be consumed in standing and water should be sipped while being seated. ( Trust us! )

Most people use ghee in their daily food without knowing the difference between cow ghee (A1), and the Desi Cow Ghee (A2). Desi cow breeds produce A2 milk and hence the desi cow ghee also contains A2 protein, unlike the A1 protein of the ghee produced from A1 milk. Therefore, the desi cow ghee is more easily digestible than the ghee from A1 milk. Along with tons of other benefits. Moreover, the concentration of all the nutrients in A1milk is less when compared to that of the ghee from A2 milk. Read more on the difference between Desi Cows and Foreign Breed Cows 

Did you know there are two ways to Prepare cow ghee? The Surabhivana Organics Gir A2 Desi Cow Ghee is prepared in an ancient way. The pure A2 milk is first boiled and allowed to cool down. This whole milk with its fat content is then fermented to curd and the curd is churned until the entire cream is separated into butter which starts floating.  The butter is separated and washed well with water until all buttermilk is removed. The pure cleaned butter is heated to boiling and clarified to get the ghee. It is important to stop the heating at a critical level of boiling the liquefied butter to get the characteristic smell and texture of the surabhivana Organics Gir A2 Desi cow ghee.

However, In the commercial method, the milk is boiled and cooled to get the creamy layer, which is separated and churned to butter. After removing the fat the milk is sold in the market. The cream is then processed similarly to the traditional method to produce the ghee. However, commercial dairy units follow the process of extraction of ghee from the cream of the milk. Though the milk is A2, the whole milk may not be used in the process of making the ghee. Here many vital nutrients are lost.

This is the main reason for the price difference.

Did you know that desi Ghee is highly nutritious but falsely branded as the first one to avoid in the anti-obesity drive? This is due to the misleading interpretation of the composition of cow ghee. The quantity of fat content in the ghee is overemphasized, without consideration of the quality of the components.  In fact, the DHA deserves special consideration in terms of its nutritious and health benefits but often does not reveal it.

Benefits of Desi Cow ghee nutrition – Cow ghee is a good source of omega-3 fatty acid, and docosahexaenoic acid  (DHA). This is known to be a memory booster. This compound is one of the essential fatty acids and needs to be supplied by food, as the human body cannot synthesize it. Fish oil, flaxseeds, and walnuts are the other sources of this fatty acid. Cow  ghee also improves the absorption of fat-soluble nutrients, improves memory, and nourishes and lubricates the joints. The antioxidant property of the ghee equips it with an anti-aging effect making it a superior dietary item, contributing greatly to wellness.

There is no method to test the purity of ghee. The best way is to Trust the source from where you are getting it. One very crude method is to add a teaspoon of ghee into a pan and heat it. If the ghee starts melting immediately and turns dark brown, it is pure. However, if it takes time to melt and is yellow in color, then it is adulterated.

There is no Authority or tests that can ensure the quality and genuineness of the ghee. For the simple reason that tests samples and ghee that is already on the market cannot be the same. Secondly, it’s not possible to test every bottle of Ghee. We cannot comment on the other Ghee, but we are Gaushala who is taking care of more than 200 cows in our cow shelter. If cheating was the thing we needed to do we would not have begged for money to save our cows.