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This is done the traditional South Indian style where it is boiled twice. So the colour wont be very yellow. It will be more on the dark side.
Has a very rich textre and taste. Traditionally prepared ghee from milk of Kangeyam Desi Cows using traditional hand churned method.
Kangeyam Cattle, this A2 Breed is locally known as the 'KonguMaadu'. This makes the A2 Cow Ghee high in protein and gives us natural richness in aroma.
Process of Making Ghee: Milk boil - Curd - Made into Butter by churning - Bile in Steel container - Ghee.
Since it is made out of pure raw cow milk with no other addition, the ghee in general will have a layer formation in the bottom (unlike the ones made from homogenised milk available in market.)
We have shortlisted this ghee for our customers after possibly curating from 6 other ghees. Comes in a food grade jar, however, it is advisable to store in glass jar upon usage.
Do NOT refrigerate.
By default will be delivered in plastic container, unless glass option is selected. Please note it is a 500ml bottle. (500ml = 425gms apprx)