PROBIOTICS: Firstly desi cows A2 milk is cultured for 10 to 12 hours to obtain curd out of it. Then the curd is churned to get sweet butter(Makkhan). The butter is then heated for hours at very slow flame to get Best quality of ghee with a fine feel of Aroma, Taste and Health. MUST READ: Only traditional, vedic or bilona method cannot produce good quality of ghee. Good quality of ghee is made from Milk which is hygienic, healthy and rich in protein, Fat, vitamins & minerals. And the combination of this type of milk with old traditional method(Bilona), of preparing ghee, makes a ghee which is not good but excellent in quality, aroma, Taste and also activates ayurvedic medicinal properties in the ghee, transforming it into a veritable superfood!. Cowgold ghee is prepared on these parameters(Mentioned above) and will definitly remind you the taste & aroma of that traditional ghee which we or our parents used to have in villages.
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