Desi Kankrej Cow A2 Cultured Ghee

• Kankrej A2 Ghee made using curd (and not milk fat)
• Bilona method to make ghee out of curd
• Cows are fed high-quality food
• Cows free graze, exercise, and roam freely in the organic farm, which results in happier cows. To sum up, the quality and quantity of milk are very high.
• The Kankrej cows are bold, confident, and highly loyal. The ghee made out of it will come with all these unique benefits too.
• Desi Ghee is used not just for cooking. It has long been used by Indian women as a topical moisturizer to relieve dry complexions. Application on the scalp also fights dryness and encourages the growth of thick, lustrous hair
• Desi Kankrej Cow A2 Cultured Ghee contains plentiful amounts of fat-soluble vitamins A, D, E, and K. These nutrients are essential to a wide range of body functions from the brain to the immune system. In addition, ghee aids in the body’s absorption of fat-soluble vitamins and minerals from other foods
• Ayurvedic medicine has regularly used desi ghee to treat burns and swelling. It contains large quantities of butyrate, a fatty acid that has been linked to an immune system response that soothes inflammation. This ghee also has anti-viral properties and contributes to a healthy digestive system by helping heal and repair the stomach lining. This can be particularly valuable for individuals with intestinal disorders like Crohn’s disease

Benefits of A2 Kankrej Ghee

• It helps rid the body of toxins by lubricating the colon and aids in tissue rejuvenation
• Helps to keep joints supple and takes care of minor common ailments such as insomnia, hair fall, and eye problems
• loaded with butyric acid, a short-chain fatty acid helps in better digestion
• Has a high smoke point and as a result, it is safe for cooking at high temperatures
• Contains anti-inflammatory properties
• Keeps heart diseases at bay
• Most importantly it is a very good lubricant for hair and skin

Making Ghee at Hous Of Life?

• Fresh A2 milk is boiled and left to cool down at normal temperatures.
• Once warm, it is converted to curd overnight. Curd is bilona churned in the traditional Vedic process to extract Makkhan.
• This fresh Makkhan boiled over wooden logs on slow heat to produce Ghee.
• The bi-directional churning process increases the medicinal properties.
• The leftover is just buttermilk which is fed to the cows or used as a manure in the farmlands.