09/08/2026
Vedic Desi COW Ghee is made by warming the makkhan (मक्खन) obtained from churning whole milk yogurt(Fermented in Clay Pot) of indigenous desi breed Indian cows like GIR, SAHIWAL, KANKREJ, THARPARKAR etc. Churning is done using wooden churner and in Clay Pot
we DO:
*Desi cows' whole milk is boiled
*Boiled milk is overnight converted toYogurt In the morning, Yogurt is churned using wooden churner
*Makkhan (मक्खन) so obtained is warmed in iron vessels(in Low Flame) or Clay Vessel to get this Rare Ghee
we DON'T:
*We don't remove cream from the milk
*We don't make ghee by raw/processed cream or butter
*We don't use milk of buffaloes, hybrid/ foreign/ cross breed cows
*We don't use aluminium vessels in the entire process
yourself:
*Is your DESI ghee made from buffalo's milk?
*Is your DESI ghee made from NON DESI cows like Jersey, HF, Holstein, Ayrshire or Hybrid/Cross breed?
*Is your DESI ghee made from cream or butter?
*Is your DESI ghee made from milk obtained using medical torture of cows including, but not limited to, artificial Bovine Somatotropin (abbreviated BST) or Bovine Growth Hormone (BGH)?
*Is your DESI ghee sustaining and protecting Indian cows?
*Is your DESI ghee manufacturer selling cows to butchers and/ or slaughter houses once they are out of milking period?
*IF answer to any of the above question is YES, then think of switching from your NON DESI GHEE to REAL DESI GHEE.
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