Frequently Asked Questions ?

How The Bagdi's A2 cultured ghee is better than regular ghee?

• The Bagdi’s A2 cultured ghee is made by adopting the ancient Vedic Bilona process. This ghee is minimally processed and is made in small batches. No additives or preservatives are added to the product.

• Whereas, regular ghee is made in large factories on an industrial scale in which creamery butter is purchased in bulk from different suppliers. The highly processed ghee so obtain loses its original flavor, taste, and other characteristics.

A2 is a beta-casein protein found in the milk of native cows and native buffalos of India. As per the research papers A2 proteins is highly beneficial for the human body.

Bilona is an ancient traditional Indian technique for producing ghee. In this method, A2 Cow milk is heated and then allowed to cool. A spoonful of curd is introduced into the milk and left at room temperature overnight. The curd is later churned to separate butter (Makkhan) from it. This butter is then heated to remove the water content, resulting in the extraction of milk solids and pure ghee. This process is done in small batches to maintain it purity, aroma, & taste.

In order to make A2 Cow Ghee, we collect milk from 150+ Gir/Rathi Cows at our farm. The milk of these cows is rich in A2 protein.

A2 Gir Cow Ghee when consumed in the prescribed quantity, helps in reducing cholesterol levels and is considered to be the best way to prevent heart blockages thus improving your overall heart health.

The A2 Gir Cow Ghee at THE BAGDI’S is made from the nutritionally rich milk of 100+ Gir Cows at our farm. On average, Gir Cows produce 6-8 litres of milk every day & 40-50% of that milk is consumed rightfully by the calf. In order to prepare 1 litre of A2 Gir Cow Ghee, 25-30 litres of A2 Gir Cow Milk is needed, which makes it more expensive than others

 

Yes, we do accept international orders.