1.1 Introduction

Ghee, or clarified butter, is so much more than just another ingredient in the Indian kitchen. It denotes sanctity, tradition, and nourishment. For cooking, for rituals, for Ayurvedic healing, the relevance of ghee is unparalleled in history and across cultures. 

Now, there is a growing demand for ghee, also known as desi ghee. The expansion of commercially produced ghee is parallel to the growing demand from health-conscious consumers worldwide for ghee. Sadly, most mass-produced ghee is completely removed from its traditional preparation and is far from authentically nutrient-dense and ideal for health and wellness.

This blog is designed to help you navigate some important differences between Desi Ghee (bilona ghee—made with curd and A2 milk from indigenous cows like the Kankrej cow) and commercial ghee one might find in supermarkets.

1.2 What is Desi Ghee?

Desi ghee is defined as ghee produced through an Ayurvedic process. Instead of the typical first step of heating cream to make ghee, Desi Ghee is ghee created from the bilona process. The bilona process involves making curd from milk, churning the curd to separate the butter, and then heating it slowly to produce ghee. Since the bilona process utilises milk that has been fermented to curd, this process preserves far more nutrients and introduces beneficial bacteria during fermentation. Desi ghee is considered "Satvik," or pure and useful to the whole body, mind, and spirit.

Important:

• Desi ghee is cultured, but not cream.
• It is a natural fermentation process (milk → curd → butter → ghee).
• Ghee is known for its distinctive aroma, beautiful golden colour, and medicinal properties according to Ayurveda.

1.3 Significance of the Kankrej Cow

The Kankrej cow is known as one of the oldest indigenous breeds of cows in India. The Kankrej cow is from Gujarat. It is widely known for producing A2 milk, which is more nutritious and easier to digest than the A1 milk from introduced breeds such as the Jersey or Holstein.

 

So, why is A2 milk from Kankrej superior?

 

• A2 beta-casein protein is easier to digest and less inflammatory.
• Rich in nutrients such as omega-3 fatty acids, conjugated linoleic acid (CLA), and vitamins A, D, E, and K.
• The milk from Kankrej cows is free of the hormones and antibiotics from factory-farmed milk.

By supporting your health as well as India's native livestock heritage by consuming ghee made from the A2 milk of the Kankrej cow, you are doing your body and environment a great service.

1.4 Desi Ghee vs. Commercial Ghee: Key Differences

Here’s a quick comparison between authentic Desi Ghee and commercially produced ghee:

 

1.5 How to Prepare Traditional Desi Ghee at Home

Preparing Desi Ghee the traditional way may take time, but trust me, every second is worth the effort. Below is a basic recipe to make it using curd cream and A2 milk from Kankrej cows.

a. Things you will need

• 1 Liter of Full Cream A2 Milk (Kankrej Cow Origin Preferred)
• 1 spoonful of curd
• Clean Water and a deep-bottom vessel

b. Step-by-step instructions

Step 1: Boil then cool the milk

When you boil the milk, let it boil properly, then take it off the flame and cool it to approximately body temperature (40°C). This is the right temperature for making curd. 

Step 2: Setting the Curd

Once the milk is lukewarm, add a spoonful of natural curd into the milk (add no sugar or sweeteners). Place the container in a warm place and unseal it (loosen the lid at least). 8-12 hours later, it should have set as a thick curd.

Step 3: Churn curd and form butter

In the morning, churn the curd you prepared, using a traditional wooden bilona, or use a hand blender in a deep-bottom vessel. Make sure to add a little cold water during the churning process. After a few minutes, you will see the white makkhan (butter) floating on the top.

Step 4: Rinse the butter and collect it

Gently collect the butter, and wash it with cold water 2–3 times to remove curd remnants.

Step 5: Heat the Butter into Ghee

In a heavy-bottomed pan, on a low flame, place the butter and allow it to slowly melt. After a prolonged time, it will become golden brown and smell rich and nutty, and the milk solids will settle at the bottom of the pan.

Step 6: Strain and store

Strain the golden liquid into a glass jar using a muslin cloth and store in a dry place at room temperature.

1.6 Health Benefits of Desi Ghee 

Desi ghee is more than a cooking fat; it is considered by many in Ayurveda to be liquid gold. Here are a few reasons why:

• Aids Digestion: Ghee stimulates digestive enzymes to enhance the digestive system's ability to absorb nutrients. 
• Improves Brain Function: Ghee is comprised of healthy fats that nourish neurones (brain cells) and memory. 
• Source of Vitamins: A, D, E, and K—these four vitamins are essential for immunity, skin health, and bone health. 
• Detoxifier: Ghee is used in Ayurvedic detoxification therapies (Panchakarma) to help remove toxins that seep deep into tissues. 
• Heart Health (in moderation): Ghee contains omega-3 fatty acids that help lower bad cholesterol levels. 
• Safe for Kids & Elders: Ghee is a nourishing fat that the stomach can easily digest.

1.7 The Downsides of Commercial Ghee

While commercial ghee is cheap and convenient, it is not the same as traditional Desi ghee.

Listed below are the common problems with commercial ghee:

• Made from cream instead of curd, which means it does not go through the process of fermentation and loses the benefit of probiotics.
• Most ghee is made from A1 milk, which may cause more digestive distress and be inflammatory to some.
• Adding preservatives to the ghee gives it a long shelf life (but it isn't pure).
• Industrial processing—so much processing, and it loses most of its nutrients and beneficial enzymes.

In summary, commercial ghee may look the same, but it is nutritionally inferior and most often void of Ayurvedic wisdom and natural purity.

1.8 Conclusion

As consumers, we need to understand what we are consuming. Desi Ghee, particularly when sourced from Kankrej cows' A2 milk using the bilona method, provides unparalleled health, medicinal, and cultural benefits. It contributes to:

• Better health
• Traditional farming
• Indigenous Indian Breeds

Although commercial ghee may seem cheaper and more accessible, the long-term health and well-being associated with consuming authentic, curd-based Desi Ghee far outweigh any additional costs incurred.

Advice:

• Choose pure over easy
• Support indigenous breeds such as the Kankrej cow
• Support a traditional and sustainable lifestyle