How do we make our ghee?
Our Cultured ghee is made from pure and raw milk of healthy indigenous Desi cows. They’re let to graze freely on the pastures of Himalayan Valley which contains medicinal plants and crops that grows on the mineral rich soil which is full of nutrients and free of pollutants.
This pure milk is then cultured to make dahi, which is then churned traditionally in earthen pots with wooden ladle early in the morning and then the makhan is slowly separated from the milk.
The makhan is then slowly simmered and brought to a boil till the milk solids separate and what’s left behind is just pure, golden, healthy ghee. Our ghee is prepared in small batches to ensure its quality and to provide 100% pure and natural ghee to our customers.
Health Benefits –
- Ghee has the highest quality source of Butyric acid which helps in keeping your gut healthy.
- Ghee is an excellent source of Vitamin E, A, C,D and K. Vitamin E in itself is a great antioxidant which has been linked to lowering the risks of cancer, arthritis and cataracts.
- Ghee has a significant amount of Conjugated Linoleic Acid or CLA, which latest studies have shown might help in combating obesity. CLA found in ghee may help in reduction of excessive weight gain.
- Ghee has high concentration of monounsaturated Omega-3s for a healthy heart and cardiovascular system.
A healthy alternative for people who are lactose intolerant or have dairy allergies as ghee is prepared by removing the milk solids.