Katori ghee is made from pure, hormone-free A2 milk of indegenous breeds of cattle, sourced directly from our very own network of small dairy farmers across Rajasthan. Our women artisans use the traditional bilona (wooden hand-churner) method to produce aromatic and nutrient- rich ghee with the most authentic flavours.
Katori has four variants of ghee: A2 Cow Ghee, Vedic Ghee, Desi Ghee and Probiotic Ghee, all of which are made using the traditional ‘bilona-vilona’ (wooden hand churner) method.
- A2 Cow Ghee – is a golden yellow cream-based ghee made from pure A2 milk of natives cows of the Haryana breed.
- Vedic Ghee – is a golden yellow curd-based, probiotic ghee made from pure A2 milk of natives cows of the Haryana breed, by first converting the milk into curd and then extracting ghee.
- Desi Ghee – is a pure white cream-based ghee made from pure A2 milk of natives buffaloes of the Murrah breed.
- Probiotic Ghee – is a white curd-based, probiotic ghee made from pure A2 milk of natives goats of the Totapuri breed, by first converting the milk into curd and then extracting ghee.
According to Ayurveda, Bilona method is the best way of making ghee. Bilona is a slow ancient method of making ghee, used in most traditional Indian households. At Katori, we follow these steps to make our ghee:
- Separating the cream:Raw milk is heated to 30° to 35°C. This milk is then put into a machine to separate the cream and toned milk.
- Curd formation: To this cream, fresh raw milk is added. This is heated and then cooled. A curd starter is added and left overnight to set.
- Churning of curd: The curd is churned using a wooden churner called Bilona in two motions – clockwise and anticlockwise – the best way to separate butter (makhan) and buttermilk. This makkhan is kept in a cool dry place for 4 days.
- Making of ghee: The makkhan is put in a stainless steel pot and heated to separate the ghee – an aromatic and delicious smelling golden liquid that is strained and stored in jars.
The traditional method of making ghee (bilona) is quite elaborate and a slow process. Milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then hand churned to extract butter from it. This butter is then boiled so that the water evaporates leaving behind pure ghee.
Commercial ghee uses automated machines that churn out hundreds of kilograms of ghee in a few minutes. Some popular brands are also guilty of making it from malai or cream obtained from milk instead of curd. This type is faster to make and gives better milk to ghee ratio as compared to the bilona variety. But at the same time, it cannot be digested easily.
A1 and A2 are two forms of beta-casein, a sub-group of casein that is the largest protein group found in milk. Originally, all cows produced only A2 protein. Over the millennia however, a genetic mutation made many of them start producing both A1 and A2 proteins, with some producing A1 only. Many studies suggest that A1 beta-casein may be harmful, leading to type 1 diabetes, autism, an increased risk of heart disease, and digestive issues, making A2 the safer choice. Cows with the A2 gene produce A2 milk. Jersey, Guernsey, Normande, and Brown Swiss breeds have a higher percentage of A2 genes compared to Holstein. In India, indegenous breeds of cows all possess the A2 gene, hence milk produced by them is 100% A2. All buffalo and goat milk is also 100% A2.
Katori sources milk directly from its network of over 2500+ women farmers across Rajasthan. Our grassroots programmes are supporting farmers in numerous ways from providing know-how on rearing and manage indegenous breeds of cows, buffaloes and goats to offering medical and technical support, supplying good quality fodder and promoting safe and sustainable breeding and rearing practices.
Our cow milk comes from desi (native) cows of Haryana breed. Our goats milk is from (native) goats of Totapari and Jakhrana breeds; and our buffalo milk comes from the desi (native) Murrah breed.
Our cows and buffaloes are let loose in the plains of the Chambal basin, an area free from pollution and pesticides. Our goat rearers live in remote parts of the Chambal area. Each farmer owns a few goats that are loved and cared for in the traditional way. None of the animals are injected with hormones and allowed to graze freely in their natural environment. They are seldom tied and bask in the sun for 5 to 7 hrs daily to ensure that they are healthy and happy.
One of Ayurveda’s most treasured foods, ghee has incredible healing properties. Ghee contains a good amount of healthy fats, vitamin A, E, D and K. Although, many of us think that the high content of fat in ghee, ghee is full of healthy omega-3 fatty acids, which are good fats essential for improving the brain and heart health. Ghee can cure cough, improves eyesight, relieves constipation, boosts immunity and helps in removing toxins, improving metabolism and aiding in weight loss. So go ahead, and add a spoon full of this superfood to your diet, guilt-free!
The freshness of Ghee is best preserved in glass jars. Once opened, use within 3 months. But you can also refrigerate to extend shelf-life to up to a year.
Yes, you can. For more information, you can email us at (email@example.com)