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Kashinath Farm

Gir Cow Ghee

Regular price
Rs. 1,199.00
Regular price
Sale price
Rs. 1,199.00

Product Description

Pure Desi Gir Cow Ghee made from A2 milk from our own Gir cows which are free grazed in the forest, the cows bask in the sunshine while free grazing and walk for 5km, after the calf has had her/his due the milk is removed by hand then boiled in stainless steel vessel then add curds to make whole curds, the curd is then churned by the traditional method to get butter which is melted in a stainless steel container to give you pure Gir cow Bilona Ghee.

Health Benefits of Ghee Ghee is a healthy fat made from organic, grass-fed butter and is used in both cooking and in maintaining health. Ghee also just happens to be simply delicious! We make our ghee by cooking butter using traditional Ayurvedic practices, removing all of the milk solids, water, and impurities. What’s left is lactose-free, casein-free, and shelf-stable cooking oil that becomes solid at room temperature.  For these reasons, ghee does not need to be refrigerated. It boasts a high flash point of 485 degrees, ideal for cooking on the stove, grilling and baking. At Kashinath Farms, we are dedicated to incorporating the ancient wisdom of Ayurveda for simple, modern-day use. Originating in India as an important aspect of Ayurvedic medicine, ghee is also relevant to consumers in the west. As a phenomenal and versatile cooking oil and spread, ghee can be used as butter or in place of any oil for cooking. As a spread, it’s perfect for pancakes and toast. In cooking, it will elevate your fried eggs, sautéed or roasted vegetables, and seafood. We sauté, bake, and grill with our ghee for it’s delicious taste. With a flashpoint of 485 degrees, it is a superior and healthy cooking oil. From an Ayurvedic health standpoint, ghee is a good source of vitamins A & D, promotes healthy digestion, helps ease inflammation, and is extremely nourishing and healing for all tissues of the body. Unlike many other oils, when heated, ghee maintains its alkalinity. It supports the body’s natural ability to cleanse and alleviates overall dryness. Butter is a natural source of butyric acid, a saturated short-chain fatty acid that our body also naturally produces. This acid is beneficial to our gastrointestinal tract as it aids in digestion, calms inflammation, and supports the health of our cells in our small and large intestines. Besides being supportive for digestion, ghee is deeply hydrating for our skin when taken internally and when applied externally. In subtle yet profound ways, ghee brings a sense of calm and stability to the mind and builds nourished, supple, flexible tissues and healthy joints. Kashinath Farms Ghee is chemical free and all of our products are traditional, slow-cooked, and hand-poured. Not all ghee is created equal. We strive to provide the highest quality ghee-based products and educate consumers about the health-promoting properties of ghee, as well as Ayurveda. We have created our ghee and ghee-based food products to introduce the many healing benefits of Ayurveda to as many people as possible. Thank you for being a part of our journey. 100% Additives FREE, 100% Preservative FREE, 100% No Added Colours. One of the best Desi Gir Cow Bilona Ghee Store in a cool and dry place. Do not refrigerate. Keep away from direct sunlight. Our Process of Making Ghee:

Pratha 1: Boiling The first pratha is where you Boil the milk in a stainless steel vessel. This ensures that the milk is free from bacteria and is safe for consumption.

Pratha 2: Curdling Curd can be made by mixing a spoonful of existing curd and then rest this mix in a warm place overnight. Once the Curd is set, it is advisable to keep it in a cool place before the churning process.

Pratha 3: Churning Once the curd gets separated into Butter and Butter Milk, we get the Loni / Makkhan and the 3rd pratha is over. (It is recommended to add chilled water while churning.) Here we follow the traditional method like hand-churned by wooden bilona.

Pratha 4: Separation At the end of the churning process, the loni/makkhan is separated from the buttermilk. This loni/makkhan is then used to make ghee. We also extract 1kg of Makhan from 30 liters of milk in this process.

Pratha 5: Heating The Makkhan/Loni is now put in a stainless steel pot and heated on a medium-high flame

Final Pratha: Straining The final pratha is where the Golden liquid ghee is strained through a strainer and stored in jars for use later. It is extremely important to stare the Ghee in a dry jar as water will spoil the Ghee. Ghee does not need refrigeration.

Best Way to Intake

  • You can either cook your food with the Ghee or you can add over your food and just eat it raw.

  • Best way to have Ghee is to take 1 Glass of A2 Milk and add 1 teaspoon of Ghee over it and drink while you’re standing.

  • Nutritional Information

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    Meet the farmer

    Kashinath Farm

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    Cows from ages have been an integral part of our civilization. At our farms, we raise and nurture Gir Cows. This beautiful breed originated in the southern regions of arid and dry parts of Gujarat, famous for its high-quality milk and easy adaptability. A proper healthy diet of hay fruits, vegetables, grains, lime rock salt, and jaggery consists of her diet. As a result, the milk obtained is of high quality & nutrient-rich. Our cows are native to the Indian subcontinent, and we employ tried and tested organic farming making it as natural and as beneficial as your grandmother made for you. At our farms, we raise and nurture Gir Cows. This beautiful breed originated in the southern regions of arid and dry parts of Gujarat, famous for its high-quality milk and easy adaptability. A sharp hump on her back which has Surya and Ketu nadi makes her milk as precious as liquid gold. Our animals graze in the open fields living without any stress most naturally and organically of life one could offer.