Ghee made from the milk of Malnad Gidda / desi cows of Karnataka region by Vedic process is an Ayurvedic superfood. Not only does ghee have fewer calories than butter, but it is also loaded with vitamins and has a high dietary fat content as well. In the form of dietary fibre, ghee offers these fat molecules. Together, our bodies absorb them readily and thus can use these nutrients.

Process of Making Jivan Organics A2 Ghee 38 litres of Milnad Gidda desi cow’s A2 milk gives 1 litre of Jivan Organics A2 ghee. It is made by the Bilona process as described in Ayurveda to retain all the nutrients.

1. The fresh A2 milk from desi cows are obtained. (The cows are fed natural fodder and are also left to graze freely in the fields.)

2. The milk is boiled and set to curd.

3. The curd is then slowly wood churned bidirectionally to yield Buttermilk. This step ensures that all the nutrients are retained. Hence getting the Butter.

4. The butter is then heated on a low flame to yield golden A2 ghee.