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Frequently Asked Question!
A2 Cow Ghee is made from 25-30 litres of pure cow milk, unlike the ghee made from cream or powder. Further, cow milk has lower fat % and yields (unlike buffalo milk) making it more expensive.
To make 1 kg of desi (ancient Indian method) ghee, 30–35 litres of desi cow milk is required. Homemade Ghee from Misi farms, is the traditionally healthy Vedic Bilona ghee, made by warming the butter obtained from churning the probiotic whole milk curd from Pure A2 desi Cow Milk.
A2 Ghee is used as a cooking fat to prepare vegetable and meat dishes at high temperatures. Often it is used instead of butter in traditional Indian dishes as a coating on rice or to spread over naans and desserts
The milk so collected is normally a mix of buffalo milk (A2), Indian cow milk (A2) and crossbred cow milk (A1)
The ghee is hand-churned and made with pure A2 cow’s milk, giving it a distinct taste and flavor. It comes in a silver container that looks great on any counter or in the fridge. With an impressive shelf life of 18 months, the ghee can be stored easily without worrying about spoilage.
A2 cow ghee is sourced from desi cows instead of crossbreed cows. These cows produce high-quality, protein-rich milk that is easy to digest. It improves appetite, strengthens memory, and contributes to skin health. This ghee contains A2-beta casein protein, which comes in two different forms.