Cow Ghee

Ghee  is  a  type  of  clarified  butter  fat  that  has  been produced and utilized in India from antiquity. It is used in Ayurveda as a therapeutic agent and also for religious rituals.  It  is  popular  in  India  because  of  its  nutritional attributes  and  characteristic  flavor  and  aroma  and  is considered as sacred food. It is made from milk, cream, or  butter  of  several  animal  species.  Ghee  processing may  be  achieved  by  drawing  fat  from  milk,  cream  or butter  using  direct  heat  with  or  without  fermentation. Ghee  is  unique  type  of  fat  by  its  characteristic  flavor which is basic criterion for its acceptance and is greatly influenced by the processing methods i.e. fermentation of cream, butter or milk and even heating processes. It is fairly shelf stable because of low moisture content as well  as  possible  natural  antioxidants  contents.  As  a human  food,  ghee  has  been  accepted  universally  as superior  fat  to  other  fats,  mainly  because  of  its characteristic short chain fatty acids content, which are responsible  for  its  better  digestibility  and  anti-cancer properties.Ghee  is  a  type  of  clarified  butter  fat  that  has  been produced and utilized in India from antiquity. It is used in Ayurveda as a therapeutic agent and also for religious rituals.  It  is  popular  in  India  because  of  its  nutritional attributes  and  characteristic  flavor  and  aroma  and  is considered as sacred food. It is made from milk, cream, or  butter  of  several  animal  species.  Ghee  processing may  be  achieved  by  drawing  fat  from  milk,  cream  or butter  using  direct  heat  with  or  without  fermentation. Ghee  is  unique  type  of  fat  by  its  characteristic  flavor which is basic criterion for its acceptance and is greatly influenced by the processing methods i.e. fermentation of cream, butter or milk and even heating processes. It is fairly shelf stable because of low moisture content as well  as  possible  natural  antioxidants  contents.  As  a human  food,  ghee  has  been  accepted  universally  as superior  fat  to  other  fats,  mainly  because  of  its characteristic short chain fatty acids content, which are responsible  for  its  better  digestibility  and  anti-cancer properties.Ghee  is  a  type  of  clarified  butter  fat  that  has  been produced and utilized in India from antiquity. It is used in Ayurveda as a therapeutic agent and also for religious rituals.  It  is  popular  in  India  because  of  its  nutritional attributes  and  characteristic  flavor  and  aroma  and  is considered as sacred food. It is made from milk, cream, or  butter  of  several  animal  species.