Maatrika A2 Ghee is a Desi Cow Ghee, traditionally hand churned in the ancient vedic traditions, using the native Indian Breed Kankrej Cow’s A2 milk. Thus, ours is a cruelty free product with several health and dietary benefits, as well as lifestyle applications. Maatrika A2 Ghee is a Desi Cow Ghee, traditionally hand churned in the ancient vedic traditions, using the native Indian Breed Kankrej Cow’s A2 milk. Thus, ours is a cruelty free product with several health and dietary benefits, as well as lifestyle applications.Learn More
Among the many negative side-effects of modern chair-ridden sedentary lifestyles, joint pains and in particular knee pains are common problems.
I have been on the lookout for desi cow ghee and after using Maatrika A2 Ghee it seems that my search has ended. It just feels pure and natural and adds a lot more value to the food I cook daily. My neighbours have asked me about it and I have already recommended them to try it out. I have also used it as a body lotion for my kid and it works absolutely fine. Go for it if you are looking for some great authentic desi cow ghee.
Coming from a scientific background, I am aware of the limitations in the quality of Ghee supplied through various vendors and market. In this regard, I found Deshi Ghee not as an alternative to existing suppliers .We have been using Deshi Cow Ghee for a while now and we are extremely satisfied with the quality of the product, customer service and their commitment to excellence through systematic upgradation of infrastructure and quality control. I sincerely thank maatrikaa2ghee for providing us fresh and healthy Ghee at our door steps.
We at Maatrika only make use of the A2 milk obtained from native Indian Breed Kankrej Cows. In order to churn the finest and purest ghee, our process involves involves fermenting 35 litres of A2 milk into curd, which is hand-churned and coalesced to finally make 1 litre of Maatrika A2 Ghee.
STEP 01Fresh, raw, unprocessed 35 liters of A2 milk is boiled and converted into curd in a clay pot.
STEP 02Curd is then hand churned with a wooden churner, a method traditionally called “Bilona”
STEP 03The makkhan (butter) obtained in the process is then separated.
STEP 04The separated makkhan is then boiled in a thick iron vessel on mild cow dung cake fire.