How much milk is required for 1 kg A2 ghee?

How much milk is required for 1 kg A2 ghee?

  How Much Milk Needs to Be Used To Create 1 Kg of A2 Ghee?

Gavyaveda enables you to experience ghee like never before by producing A2 Desi Cow Ghee in its purest and most authentic form, using only premium milk and traditional methods. Our customers often want to know how much milk is used to create 1 kg of A2 ghee.

How A2 Ghee is Created:

  The A2 Desi Cow Ghee production starts with FRESH FULL CREAM MILK from A2 beta-casein cows. The process of making A2 ghee with the traditional method consists of the following steps:

  Milk Collection: we collect 25-30 liters of A2 milk for every kilogram of A2 ghee butter we make.

  Milk Collection: we collect 25-30 liters of A2 milk for every kilogram of A2 ghee butter we make.Give Milk Time to Curdle: Dahi (or yogurt) is created when milk is naturally curled.  

  Churning: Buttermilk is removed by churning the curd to separate it from the butter.

Ghee Preparation: Ghee begins to form when the butter is slowly cooked, allowing it to reach a golden hue.

How Gavyaveda’s A2 Ghee Is Unique:

Prepared using traditional Ayurveda techniques, Gavyaveda’s A2 Ghee made from Desi Cow Ghee A2 is rich in all nutrients, tastes wonderful, and is of superior quality. Ghee types A1 and inferior ghee are made from milk that is rich in casein A1 protein, and ghee A2 is produced from mil A2 protein which is easier to digest. We do not use any off chemicals or preservatives, or any such harmful substances in our toppings. Ghee additives and preservatives are made using traditional means

Summary:

gavyaveda a2 ghee and ghee from other products are rich in nutrients and wholesome goodness. It is an upgrade from ordinary ghee because it contains no chemicals or preservatives. Making ghee from 25-30 liters is deeply rooted in tradition, and it guarantees full nourishment that is friendly to the digestive system. Gavyaveda’s A2 Ghee is unparalleled when it comes to cooking, skincare, and overall health.

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