A2 Gir Cow Ghee

A2 Gir cow milk culture

✅Aids digestion

✅Helps to improve the immunity power

✅Imparts healthy fat to the body and helps in absorption of fat soluble vitamin A, D, E, K

✅Beneficial for pregnant women and young babies as a source of nourishment and energy.

✅Helps to maintain the cholesterol level

1. What is A2 in "Gir cow ghee"?

A2 is the name of the protein in the milk of indigenous desi breed cows 

2. What is Gir cow?

‘Gir’ is a breed of Indian cow named after Gir forests in Gujarat. They are mostly found in Gujarat and Maharashtra region.

3. What is the routine of the cows in oRegion Go-Shalas?

Cows are all free grazed and fed on regional grass.

4. What is the process used to make ghee in oRegion?

Bilona method is used to make ghee in oRegion.

5. What is Bilona method of ghee making?

Bilona method is the churning process of curd while extracting butter.

6. What is Vedic method of ghee making?

Vedic method is the process of converting grass fed cow milk to curd and then converting curd to butter and slow heating of butter to form a ghee.

7. What is the difference between Bilona method and industrial method of ghee making?

In Bilona method, milk has to go through curd-butter-ghee stages whereas in industrial process, cream is extracted from milk and is directly converted to ghee.

8. Do you add any chemical preservatives after ghee making?

No chemical preservatives are added in the ghee. 

9. What is the specialty of the oRegion Gir cow Ghee?

Betel leaf (Paan Ka patta) acts as a natural preservative and an antioxidant for the ghee and improves taste, flavour and texture of the ghee.

10. My ghee doesn't have grainy texture

The texture of Ghee depends upon the temperature and the season. Grainy texture or Danedar ghee is mostly melted at high temperature during summer season. But it doesn't mean that the ghee is impure.

11. Can I regain the grainy texture of Ghee back after its lost?

- Yes. It is possible to get the grainy (Danedar) texture back by just keeping the ghee jar in the lukewarm water and melt it completely for some time and let it cool slowly at room temperature. sudden cooling may form a solid butter like texture so kindly avoid to keep the melted ghee in refrigerator.