A2 Vedic Ghee

Normal ghee available in market is made from cream. This cream is obtained from milk collected in mass from villages. Thus there is no control on quality of milk, the feeding of cows. Also, it is not the method recommended in Ayurveda.

In our Vedic Ghee making, Milk from free pasture grazing Gir cows is the most important ingredient.

100% natural, chemical and preservatives free milk is then cultured using traditional curd as starter culture.

The highly nutritional curd is then churned in early morning hours, using a wooden churner called “Bilona” to obtain the finerst quality butter.

The butter is slowly simmered on mild fire to remove milk solids and prepare 100% pure A2 Vedic Ghee .

Indigenous Zebu cattle contain A2 genetics. They produce milk rich in A2 protein, which gives high nutritional benefits to the body.Every state in India has its own native A2 cow breeds, evolved over thousands of years to live in that area specific climate. These cows have best immunity levels and does not need any hormonal or chemical supports like foreign A1 breeds, that face lot of difficulty in living naturally in Indian climate.

Thus, mostly only A2 local breeds can give pure hormone free and chemical free milk, essential for making Vedic Ghee.

Vedic Ghee preparation insists on use of only ethically obtained forest grazing native cow’s milk in ghee making.

At Kesariya Farm, we follow the process as described above, is strictly to offer only the finest A2 Vedic Ghee to your family.

Every batch of Kesariya farm’s A2 Vedic Ghee comes with purity test report, so that you can know more about purity parameters and nutritional value of Vedic Ghee you have ordered.

Gir cow’s are world famous breed of Indian desi cows. Known for their docile and loving nature, they are the backbone of pastoralist economies of Gujarat and Maharashtra.

Gir cows are among the best milk breeds of India among Sahiwal, Kankrej, Tharparkar, Red sindhi etc.

Producing very high quality milk, they graze in plain as well as normal hilly areas with ease.

Yes. They are treated with love, care and respect. Our cows have year round access to grazing pastures. They are free to roam & eat freely and they love being free with their family members.

The two things that will affect the stability of ghee during storage are moisture and sunlight. 

One of the great qualities of ghee is its inherent shelf stability.

But we request you to keep few things in mind. 

1. when you use your ghee, use a clean, dry utensil to obtain your desired serving.
2. Replace the lid as soon as possible.
3. Be careful no to let any moisture get into the jar.
4. Sunlight will cause ghee to oxidize and lose its nourishing properties.
5. We recommend keeping unopened jars in a cool, dark, temperature stable place.
6. Opened jars can be kept in a cabinet, away from light for up to 3 months, or refrigerated for up to a year after you open them.