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A2 desi cow ghee, hand-churned from curd by the traditional Bilona method and slow-cooked in small batches for a rich aroma and golden grains.
Kapeeshwar Cow Ghee is made only from the A2 milk of free-grazing native Indian desi cows. The milk is set into curd overnight, the curd is hand-churned with a wooden madhani to separate the makhan, and the makhan is slow-cooked on a low flame. That slow process is what gives the ghee its rich aroma and golden grains.
It is made in small batches with the rural families we work with directly. Nothing is added and nothing is removed, and every batch is lab-tested for purity.
For centuries, Ayurveda has treasured desi cow ghee as a daily rasayana, and it is traditionally used to kindle agni, the digestive fire. A spoonful with your meals is the traditional way to have it.
The 5 L pack is for anyone who goes through ghee quickly: large families, festive cooking, caterers and sweet makers.
Every jar goes through a slow, honest, 4-step journey, the way it has been done for generations.
01A2 milk from native Gir & desi cows that graze freely on natural fodder.
02Fresh milk is boiled, cooled and naturally set into curd overnight.
03A wooden madhani churns the curd both ways to separate pure makhan.
04Makhan is simmered on a low flame for golden grains and a rich aroma.
Nearly 30 litres of A2 milk go into every 1 litre of Kapeeshwar Bilona ghee.
A few things worth knowing about our ghee.
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