Katori Traditional Hand Churned Bilona A2 Vedic Ghee | Glass Bottle
Our Vedic cow ghee is made from pure A2 Cow’s Milk using the traditional Vedic method, wherein raw milk is first cultured into curd and then hand-churned into butter and simmered to make awesome and delicious ghee. It is rich in probiotic goodness and is made from hormone-free, nutrient-rich milk that is collected from grass-fed and free grazing desi cows owned by mico-farmers. The ghee is 100% natural with zero additives.
Made from A2 cow’s milk
Our A2 Cow ghee is made solely from the milk of desi (native) cows of the Haryana breed.
A2 Milk is nutrition-dense and is a rich source of vitamins A, D, E, and K, minerals, protein, iron, and calcium. It also contains Omega-3 fatty acids that decrease bad cholesterol and naturally occurring antioxidants that help in boosting immunity.
Made with Bilona-vilona method
Our Vedic cow ghee is made using the traditional Vedic vilona-bilona (alternate direction churning) method that gives its unique texture.
Our cow ghee is yellow in color and has a grainy texture with a pleasant aroma. It has a high smoke point and will add plenty of nutrition to your meals. An interesting fact to know is that the quality of the ghee is dependent on the quality of feed consumed by the cow. In the year, the fodder given to the cows varies from season to season. This gives it a unique color and texture in every batch that is made as well as in different months.
- Use it for all your cooking, frying, and seasoning needs
- Excellent to use as a topping for your paranthas or roti’s
A Nutritious Addition to Your Diet
- Promotes gut health
- Boosts digestion
- Regulates blood sugars
- Melts belly fat
- Good for reproductive health
- Treats insomnia
- Improves eyesight
Healthy Happy Cows
One of our main goals at Katori is to promote sustainable, natural, and ethical dairy practices and our team closely works with partner farmers to adopt this ethos. Our cows are let loose in the plains of the Chambal basin, an area that is free from pollution & pesticides. Our cows are also seldom tied and bask in the sun for at least 5 to 7 hrs daily to ensure they are healthy and happy.
Curd Based Ghee
Around 30-35 liters of Cow milk is required to make 1 liter of Ghee.
Curd formation: Raw milk is cultured into curd by adding a curd starter and left overnight to let the curd set.
Churning of curd: The curd is churned using a wooden churner called Bilona in two motions – clockwise and anti-clockwise – 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 on a medium-high flame till the ghee is separated. Finally, this aromatic and delicious smelling golden liquid is strained through a strainer and stored in jars.
It is made in small batches and conforms to the highest quality processes with all certifications & compliances met.
- If unopened, then store in a cool, dark place. There is no need to refrigerate
- Once opened, use within 3 months. To extend shelf-life, refrigerate for upto a year
- Keep moisture out of the ghee jar, as the water will turn the ghee rancid very quickly
Every Purchase Matter
We are committed to providing women fair wages and a safe and dignified work environment. Your purchase empowers women artisans, helping them overcome socio-economic barriers. 70% to 80% of our proceeds go directly to women’s groups who are working hard to ensure that you get access to fresh produce of the highest quality.
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