Our bilona churned Cow ghee is made from the milk of grass-fed Pahadi local (Desi) cows of Tehsil Nerwa,Distt Shimla,Himachal Pradesh. Made in small batches, the ghee has a fresh and tempting flavour. Ghee is Prepared and collected by Women self help groups and from other Cow lovers of local villages Grass-fed Pahadi local (Desi) cow milk is used to make our bilona churned cow ghee from Tehsil Nerwa, Distt Shimla, Himachal Pradesh. The ghee is handmade in small batches, resulting in a wonderful taste. Ghee is Prepared and collected by Women self help groups and from other Cow lovers of local villages
Why is Jagriti Pahadi Cow Ghee is costly as compared to other ghee?
Jagriti Pahadi Cow Ghee is made entirely from the milk extracted from Phadi desi cows of Himachal pradesh. This cow gives around 2-3 litres of milk per day which is more nutritious than other breeds that produce more milk. The cows are neither forced nor injected with hormones to enhance milk production. Our ghee is bilona churned with a wooden churner. This is why our cow ghee has a grainy texture, thicker consistency, high aroma, superior flavour, and is much healthier. It is collected from high mountain villages, Pahadi Cow Ghee is more expensive and better then other regular Ghee.
How Should ghee be consistency?
The consistency of ghee depends largely on the temperature at which you store it. Ghee remain soft in room temperature while during the winter it solidifies. Depending outside temperature this may happen quickly or slowly.
How can we identify pure cow ghee?
The easiest method to check the purity is to do a pan test. Add a teaspoon of ghee to a pan and heat it. If the ghee starts melting immediately and turns dark brown, it is pure. However, if it takes time to melt and is yellow in colour, then it is adulterated.
How is the taste of your ghee different from any other ghee in the market?
Our ghee is obtained by churning curd and not cream (malai). So the nutritional content is more as compared to others. Therefore our ghee tastes a lot tastier and aromatic because it preserves the all-natural nourishment of ghee.