FAQ
Having faced difficulties procuring pure unadulterated dairy in our personal lives at some point, we thought why not start from here!
Ghee has different varieties & is used for different purposes, however, most of the ghee bottles that we pick from the over the counter - online stories or shops, do not differentiate.
The ghee we prepare for you is made from pure, natural, farm fresh milk only on order. We do not have a ready inventory available.
For now, we prepare 3 variants of ghee:
1. Desi Cow Ghee - prepared from the milk of Desi Sahiwal Cows
2. Regular Cow Ghee - prepared from the milk of Jersey Cow & HF Cows.
3. Buffalo Ghee - prepared from the milk of Murrah breed.
We're trying to slowing & steadily start more home-made eateries which had defined the childhood of bygone eras.
After all, health is the indeed the biggest investment all can make.
We started our farm as the way to provide purest quality products to people who understand the simple principle - Investment in health is way more powerful and important than financial investment. In making & creating our farm, there is never ending amount of idealism. We are building our brand on principles that we truly believe it: pure unadulterated sourcing, natural homemade culturing, highest possible grassfed livestock, small-portion & low flame iron vessel cooking in our in-house family kitchen. This how we try to come towards making ghee as near the Vedic recommendations as possible, and never ever sacrificing taste for price. We keep our margins as small as possible, so you get this ghee at the most effective possible price, while we still get to stay in business. Once you taste it, this probably would be a less of a question. ;-)
Ghee starts to melt when it reaches around 76 degrees. Since the saturated fats are heavier, they sink to the base of the jar in hotter weather, and you see solid ghee on the underside and liquid at the top. If you just mix, then refrigerated for two hours, these fats will stabilize and remain spreadable after you remove it from the fridge. We personally don’t encourage refigeration of ghee. The best way to use it is simply pouring from the jar when it's fluid, or scooping when it's not. The less you expose the ghee to extreme heating and cooling, the longer it lasts (we see similar solid/liquid pattern even in coconut oil due to weather change, hence this is a normal thing to happen).
KEEP YOUR GHEE OUT OF DIRECT SUNLIGHT! it's one in all the sole ways to spoil ghee. If you ghee turns stark WHITE, it's rancid.
We all our different, not just in our mental but also physical dispositions. when we talk about digestion of fats and cholestrol, we are basically focussing on the health of the liver and the gallbladder. In general, the answer to the above question is no.
For most, the advantages of ghee are great, and evidence shows that pure unadulterated grassfed ghee supplemented diets (absent vegetable oils like canola), have positive effects on the guts. A few researches that support the above thesis:
https://www.ncbi.nlm.nih.gov/pubmed/9212571/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215354/
We do our bit to the best to ensure that the ghee we prepare carries the best practices of ayurveda for ghee making.We use home-made culture to first turn the cream into a sort of yogurt, or curd. We leave it for overnight or more so as to ensure that the magic happen in a very large vessel, before we start churning it slowly in a very slow churn. The result we get is a yummy butter, which makes excellent tasting and thus a super healthy ghee in making (which we prepare on low fame in a big iron kadhai/vessel).
The process of ghee requires that it must be cooked, and heated over 200F to become ghee, therefore any live cultures are ideally killed within such high heating process. However, those killed bacteria also have their benefits.
A 2010 study shows that bacteria killed by heat may have beneficial effects on the body, thus making the ghee PREBIOTIC!
So, using cultured butter, makes the ghee much tastier and also adds benefit that are not found in the regular uncultured (most other ghee on the market) ghee.
This is why ayurveda has promoted culturing all way long, and thats how we have seen it been made by our mothers/grandmothers over years. Culturing makes the ghee good for the gut health and digestible.