Wood Pressed White Sesame Oil

01

STEP 01

Ahinsak Hand Milking

We extract A2 milk from our Gir Cows using the ancient Indian practice of “dohan”. According to the Veda’s, “dohan” literally means letting the calf feed to its satisfaction from two “anchals”, while the remaining two are used to obtain milk for our consumption.

02

STEP 02

Made from Curd, not Cream

After boiling the milk, we turn it into rich wholesome curd overnight in an earthen pot. It takes about 30 litres of A2 milk to produce 1 litre of A2 Ghee.

03

STEP 03

Traditionally Wood Churned

The curd is hand churned using a bi-directional teak wood churner also called as bilona to produce delicious makkhan.

04

STEP 04

Slow Cooked on Cow Dung Cakes

This makkhan is then slow cooked in earthen pots over lighted cow dung cakes to produce this golden nectare called Ghee.

05

STEP 05

Packaged in Glass Jars

We purposely package our A2 Ghee in glass jars so that it doesn’t get contaminated as it would in plastic jars.