Ghee Story
Ghee Story
Ghee Story
Product
Product
Ayusha’s ghee is not simply butter
it is authentic Ayurvedic ghee
Ayusha's Ghee Butter is not just ordinary butter; it's authentic Ayurvedic Ghee.
Today, many products marketed as ghee or ghee butter are merely similar substitutes produced by heating butter.
The ghee described in traditional Ayurveda is a therapeutic nourishment, fundamentally different in its preparation, principles, and philosophy.
Premium A2 Gir Cow Ghee
The A2 beta-casein protein from Gir cows is traditionally known to support gentle and more comfortable digestion.
Bilona Traditional Method
We naturally ferment the milk, gently hand-churn it, and then heat it at a very low temperature over an extended period. This patient process preserves the rich aroma and the original benefits of authentic ghee.
Minimally containing lactose and casein
During the refining process, most of the lactose and casein are removed, making it a form that can be more comfortably consumed by individuals who are sensitive to dairy products.
Rich in fat-soluble vitamins (A, D, E, K)
It naturally contains fat-soluble vitamins essential for vital body functions and nutritional balance.
Balanced High-Quality Healthy Fats
Featuring traditional foods rich in high-quality fats such as Omega-3 and Omega-9, it aids in maintaining a healthy fat balance when consumed appropriately.
Ayurveda's 'Sattva' Foods
A pure traditional food that helps balance the body and mind, promoting tranquility. It serves as a key ingredient, effectively delivering herbal and medicinal properties as a 'carrier (Anupana)'.
Premium A2 Gir Cow Ghee
The A2 beta-casein protein from Gir cows is traditionally known to support gentle and more comfortable digestion.
Bilona Traditional Method
We naturally ferment the milk, gently hand-churn it, and then heat it at a very low temperature over an extended period. This patient process preserves the rich aroma and the original benefits of authentic ghee.
Minimally containing lactose and casein
During the refining process, most of the lactose and casein are removed, making it a form that can be more comfortably consumed by individuals who are sensitive to dairy products.
Rich in fat-soluble vitamins (A, D, E, K)
It naturally contains fat-soluble vitamins essential for vital body functions and nutritional balance.
Balanced High-Quality Healthy Fats
Featuring traditional foods rich in high-quality fats such as Omega-3 and Omega-9, it aids in maintaining a healthy fat balance when consumed appropriately.
Ayurveda's 'Sattva' Foods
A pure traditional food that helps balance the body and mind, promoting tranquility. It serves as a key ingredient, effectively delivering herbal and medicinal properties as a 'carrier (Anupana)'.
Premium A2 Gir Cow Ghee
The A2 beta-casein protein from Gir cows is traditionally known to support gentle and more comfortable digestion.
Bilona Traditional Method
We naturally ferment the milk, gently hand-churn it, and then heat it at a very low temperature over an extended period. This patient process preserves the rich aroma and the original benefits of authentic ghee.
Rich in fat-soluble vitamins (A, D, E, K)
It naturally contains fat-soluble vitamins essential for vital body functions and nutritional balance.
Minimally containing lactose and casein
During the refining process, most of the lactose and casein are removed, making it a form that can be more comfortably consumed by individuals who are sensitive to dairy products.
Balanced High-Quality Healthy Fats
Featuring traditional foods rich in high-quality fats such as Omega-3 and Omega-9, it aids in maintaining a healthy fat balance when consumed appropriately.
Ayurveda's 'Sattva' Foods
A pure traditional food that helps balance the body and mind, promoting tranquility. It serves as a key ingredient, effectively delivering herbal and medicinal properties as a 'carrier (Anupana)'.
Advantage
Advantage
Traditional ayurvedic ghee
leads to a balanced health in daily life
Digestive & Gut Balance
Digestive Balance
Contains short-chain fatty acids, such as butyric acid, which support comfortable digestion and help maintain a balanced gut environment.
Essential Nutrient Absorption
Essential Nutrition
Contains fat soluble vitamins A,D,E and K. Supports overall vitality and nutritional balance.
Healthy Fat Energy
Healthy Fats
Helps balance energy supply and fat metabolism with Omega-3 and Omega-9.
Digestive & Gut Balance
Digestive Balance
Contains short-chain fatty acids, such as butyric acid, which support comfortable digestion and help maintain a balanced gut environment.
Essential Nutrient Absorption
Essential Nutrition
Contains fat soluble vitamins A,D,E and K. Supports overall vitality and nutritional balance.
Healthy Fat Energy
Healthy Fats
Helps balance energy supply and fat metabolism with Omega-3 and Omega-9.
Skin and Hair Condition
Skin & Hair Care
Natural moisturizing effect that helps maintain hair shine and overall condition.
Weight and Energy Balance
Energy Balance
Contains healthy fats like MCT and CLA that helps maintain fullness and manage energy.
Brain and Nervous System Energy
Brain Energy
Provides a natural energy source that plays a supportive role in maintaining focus and memory function.
Ayurvedic Value
Ayurvedic Wisdom
Traditional food that help balance the doshas and serve as key components of a Satva diet.
Process
We create healing.
We create healing.
A2 Cow Ghee Making Process
A2 Cow Ghee Making Process
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
01
Hand Milking with Care
Manually fresh milk is obtained from Gir cows through traditional hand-milking methods
02
Boiling over a wood fire
To eliminate harmful bacteria and enhance flavor, we boil milk over a wood fire.
03
Turning milk into curd using traditional earthenware fermentation.
Pour boiled milk into a traditional earthen vessel and allow it to ferment naturally to form curd (yogurt).
04
The curd is churned using the traditional bilona technique to obtain fresh makkhan.
Using a traditional wooden churn (bilona), the curd is stirred to extract makhan (fresh butter).
05
Freshly Prepared
The extracted content is collected in an earthen jar to prepare for the next step.
06
Cleaning the Last Compartment
We thoroughly wash the makkhan with clean water to remove any remaining impurities, maintaining the high standards of our brand.
07
Slowly heat to form energy
Gently heat the washed makkhan over low heat until it achieves a golden hue.
Ayusha’senergyisnotaproductforstandardmanufacturing.itisapromiseofhealing,focusedonrestoringindividualbalanceandwell-being.
Ayusha’senergyisnotaproductforstandardmanufacturing.itisapromiseofhealing,focusedonrestoringindividualbalanceandwell-being.