Be it drizzling a spoonful over your favourite Dal Chawal and Chapatis or pouring judiciously on your favourite halwa, has there ever been an ingredient more versatile than Ghee? Brimming with vitality and taste, nothing enhances a dish more than the right amount of ghee. But again, being brought up in a primarily vegetarian Indian household, to me, there simply was no such thing as too much ghee.
The origin of the liquid gold
The word “Ghee” is of Sanskrit origin, derived from the word ‘Ghrita’. Necessity is the mother of invention, and this holds true in the case of Ghee. Due to the hot and humid climate of the Indian Subcontinent, storing butter for long durations was simply impossible. Thus, Ghee was born. There’s no mistake in it being nicknamed ‘sacred fat’ due to its importance and widespread usage in both nutrition and religion. The roots of A2 ghee go way beyond our existence, but its benefits have continued to remain constant over the years.
Nutritious and Healthy
Ghee, being primarily composed of saturated fats, is a good source of easily utilisable energy. It has also been found that Ghee enhances the myelination of nerve fibres, which is quintessential for the conduction of nerve impulses, thus making it a vital cog of an infant’s diet while weaning. Being a rich source of Vitamins A and E, ghee also helps enhance immunity through its antioxidant property. Omega-3-fatty acids, a proven player in lowering cardiovascular mortality and morbidity, are found in abundance in ghee, further enhancing its claim for being called ‘Liquid Gold’. However, not all ghee is Desi Bilona-Churned A2 ghee – and that makes a huge difference.
Types of Ghee
Ghee is often broadly categorised into 2. Grain-fed and Grass-fed. Grain-fed ghee, as the name suggests, is obtained from the milk of cows not strictly fed on grass. Gir Cow ghee is considered to be of the most superior quality. It’s known to be of inferior quality when compared to the ghee made from strictly Grass-fed cows. This tidbit plays an important role in the article, as it reinforces the crux of what I’ve intended to convey.
A2 Ghee VS Other Ghee
With the growing attention towards the clear health benefits that pure A2 milk confers over traditional milk, it is imperative to look into the benefits that A2 based dairy products bring to the table too.
- As desi cow milk or A2 milk is devoid of the harmful A1 protein, ghee made from A2 milk is fundamentally a healthier alternative.
- A2 Ghee has a higher smoke point, which enables safer cooking at higher temperatures. That, combined with a longer shelf-life, makes A2 ghee a better alternative.
- As it contains only trace amounts of casein, it’s safe for consumption for those with lactose intolerance.
- A2 desi cow ghee is thicker, with a richer taste and contains a higher concentration of nutrients like Vitamin A, E and omega–3-fatty acids.
Hence, it is quite clear why opting for the made from A2 milk is the smarter choice.
The Bilona Method
The method of obtaining ghee also plays an important role in its flavour, benefits and longevity. I’ve found that the most authentic ghee is made by following the ‘Bilona’ Method, which is a traditional process of adding a spoonful of curd to boiled and cooled A2 desi cow milk. This is followed by churning the curd to extract the butter from it. The butter is then boiled to evaporate the water, leaving behind rich, healthy and pure ghee.
My A2 Ghee Story
As an avid consumer of dairy products right through my childhood, I happened to stumble upon an article highlighting the advantages of A2 milk over A1 milk. To say it was eye-opening would be an understatement. The pros far outweighed the cons, and the fact that it is only now that this is being talked about more and more was highly concerning.
They say that life is 10% what happens to you and 90% how you react to it. Reading that article might have been by chance, but it would’ve been foolish of me to not have acted upon my newfound knowledge. As a Mumbaikar all my life, I immediately set off on a journey through the depths of the internet, scrounging for a trustworthy distributor of A2 milk and milk products. That is how I discovered Native Milk.
Right from the accurate information displayed on their page to the shopping experience, everything at Native Milk was straightforward. There was no adulteration of any form, holding true to their Native Promise in terms of both products and service. They’ve always held good to their delivery times on a daily basis and have always provided seamless customer service as well.
Native Milk’s desi ghee is made from purely Grass-Fed Indian Gir cows and follows the Bilona Method. It is available to order on their website. In 300, 500 and 1000ml variants, you can expect affordable rates and sustainable packaging methods.
The switchover to A2 dairy has honestly been one of the best decisions I’ve taken this year. Be it the superior taste or the nutritive quality, Native Milk products have uplifted my standard of living. My health has improved greatly, as evidenced by my recent test reports, while I also feel fitter and more vibrant. If you are at a crossroads regarding making the switch to A2 milk, then let my testament be the final push you need. Health is wealth, after all.
