The Traditional Process of Making A2 Cow Ghee
A2 cow ghee, known for its superior quality and health benefits of a2 cow ghee, is often made using traditional methods that have been passed down through generations. In this article, we'll delve into the traditional process of making A2 cow ghee and understand why it stands out.
1. Sourcing the Milk
The first step in making A2 cow ghee is sourcing milk from cows that produce the A2 beta-casein protein. These cows are typically indigenous breeds such as Gir, Sahiwal, and Red Sindhi.
2. Curdling the Milk
The milk is then boiled and cooled to a lukewarm temperature. A small amount of curd is added to it and left to ferment overnight to form curd (yogurt).
3. Churning the Curd
The curd is churned using a traditional wooden churner (bilona) to separate the butter from the buttermilk. This process is done slowly to ensure that the butter retains its nutrients and flavor.
4. Clarifying the Butter
The extracted butter is then heated on a low flame until it melts and the water content evaporates. The butter is clarified, and the milk solids are separated, leaving behind pure, golden A2 cow ghee.
5. Straining and Storing
The ghee is strained to remove any remaining solids and impurities. It is then stored in airtight containers to preserve its freshness and flavor.
Conclusion
The traditional process of making A2 cow ghee ensures that it retains its nutritional value and unique flavor. This age-old method, combined with the superior quality of A2 milk, results in a product that is both healthy and delicious. By understanding and appreciating the traditional process, we can better value this precious dairy product.