Questions about A2 cow ghee, answered

Cow milk carries a protein called beta-casein, in two forms, A1 and A2. Indigenous Indian cattle produce milk that is predominantly A2. Ghee made from that milk is called A2 cow ghee. It describes the herd it came from, not a process or an additive.

Because the A2 belongs to the cow, not to the ghee. Our indigenous cows give A2-rich milk, and the ghee made from that milk carries the name. Shortening it to A2 ghee suggests a grade you could buy or add, which is not what it is.

Two differences, and both cost money. The milk comes from named indigenous breeds rather than pooled or crossbred supply, and the ghee is churned from curd rather than separated from cream.

Milk is set into curd overnight, the curd is hand-churned to separate butter from buttermilk, and that butter is slow-cooked into ghee. It is the sequence an Indian household kitchen used before dairies industrialised the step.

From curd. Cream-based ghee skips the fermentation entirely and is faster to make, which is why most ghee sold is made that way. The listing should always say which, and ours does.

Four things, in order of usefulness. Does the seller say curd-churned or cream-based, plainly? Does the ingredient list contain only milk fat? Is there an FSSAI licence number on the pack? And does the texture change with the season, which real ghee does?

Aroma and colour on their own prove very little.

Because they are different cows and they give different ghee. Most brands pool the milk of whatever indigenous cattle they can find and sell the result as desi cow ghee. We keep the breeds apart from the milking onward, so the jar can tell you which cow it came from.

Yes, though the difference is one of character rather than quality.

Gir is a deep amber gold, with a rich and sweet aroma and a soft granular (danedar) set that melts mellow and generous.

Kankrej is a paler silver-gold, with a clean and earthy aroma and a firmer grain, bold and savoury on the palate.

If you have not had breed-specific ghee before, start with whichever breed story you find yourself reading. Both are the same process and the same standard.

Sahiwal and Rathi, followed by Tharparkar, Hariana and Badri. Every breed page is already up if you would like to read ahead.

Ghee from the milk of one named breed. Nothing else: no oil, no colour, no preservative, no added flavour.

Every batch is tested before it is packed. If you would like the report for the batch you are holding, message us on WhatsApp with the batch number printed on the jar and we will send it to you.

Because hot ghee is poured into the jar, and because glass passes nothing into the fat over twelve months on a shelf. It costs more to ship and it breaks, and it is still the right container.

Yes. The licence number is printed on every pack and in the footer of this site.

Both are normal, and both are temperature. Real ghee sets into a soft granular texture when it is cool and turns clear and liquid when it is warm. The same jar will do both across an Indian year.

A ghee that stays perfectly uniform in every season has usually been worked to make it behave.

Sealed, at room temperature, out of direct sunlight, and always with a dry spoon. Water in the jar is the only thing that will spoil it.

No. Neither the ghee nor the spreads need a fridge.

Ghee keeps for twelve months from manufacture. The spreads keep for seven. Both dates are printed on the pack.

Yes. It is for tempering, frying, rotis, dal and finishing, in place of any other cooking fat.

Ghee is an everyday cooking fat in most Indian kitchens, including during pregnancy and once a child is weaned. Quantity and timing are personal, so ask your paediatrician or your doctor rather than us. We are not making a health claim about this product.

Almonds, coconut jaggery, A2 cow ghee, A2 cow milk powder and cocoa. The Hazelnut and Almond adds hazelnuts. That is the whole list.

No. The base is A2 cow ghee, which is the expensive way to make a nut spread and the reason this one tastes the way it does. Palm oil is what most spreads use instead.

No. There is cocoa in it, but it is a nut spread built on ghee, not a cocoa spread with nuts in it. Almonds lead, and it is sweetened with coconut jaggery rather than refined sugar.

Yes. The same A2 cow ghee we sell in jars is the base of both spreads.

Ghee sets when it is cool, so the spread firms up in winter and loosens in summer. Stir it, or leave the jar out for a few minutes.

Contains milk and almonds. The Hazelnut and Almond also contains hazelnuts. Made in a facility that handles other tree nuts and peanuts.

Ten percent of our profits go to Shree Jalaram Gauseva Kendra in Bhabhar, Gujarat, a gaushala caring for indigenous cattle.

Bhabhar sits in north Gujarat, in the country the Kankrej comes from. Supporting cattle care in a breed's home tract is more useful than supporting it at a distance.

No, and we would rather say so plainly. It is ten percent of profit, which is what is left after the milk, the making, the jar, the shipping and the taxes. A brand pledging a share of revenue is quoting a bigger number against a smaller promise.

Across India. Enter your pincode on any product page to check your area before you order.

Dispatched within 1 to 2 business days. Delivered in 3 to 6 business days after dispatch, depending on your pincode.

Free on orders over Rs 799. Below that it is Rs 59.

Not at the moment. All orders are prepaid online through Razorpay, which keeps our costs, and your price, lower.

Yes. Every price on this site includes GST, and your invoice shows the split.