Desert Nomadic Organic Farm is dedicated to the production of high-quality A2 desi Tharparkar cow ghee. Our land, soil and cattle are our mother nature and for us organic farming is not just about using organic farming method but also respecting and loving the land which provide us our living. The entire farming team of desert nomadic organic farm work on this ideology the more love we give the more love we receive in form of nutrients in our products We are certified organic farmer, our organic certification is under RSOCA.
Our A2 desi Tharparkar Cow Ghee is made with vedic bilona method which is made from A2 milk of Tharparkar Cow. Our ghee is naturally produced by Tharparkar cow who graze freely in the Thar Desert and graze on grasses like sewan, dhaman, minzal, bhathua, anjan, karad, bhurat, murat etc. Unlike regular milk, A2 milk contains only A2 protein and beta carotene, which is healthier and safer than A1 protein. It lowers bad cholesterol levels and increases good cholesterol levels, thus maintaining a healthy balance.

How our A2 Tharparkar cow ghee is prepared with Bilona method:

1. Taking milk out from the cow by hand: The process of making ghee in our desert nomadic organic farm begins with milking a cow by hand. This is typically done early in the morning when the milk is fresh and at its best quality. Hand milking ensures careful handling and minimizes any contamination.

2. Boiling over firewood: The freshly extracted milk is then poured into a large, sturdy vessel and heated over a firewood stove. Firewood is often preferred as a heat source because it imparts a unique aroma and flavour to the ghee. The milk is brought to a boil slowly, allowing it to heat evenly.

3. Inoculated with curd starter: overnight fermentation: After boiling, a small quantity of curd (also known as yogurt) from a previous batch is added to the boiled milk. The curd acts as a starter culture, providing beneficial bacteria that aid in the fermentation process. The vessel is covered and left to ferment overnight at a warm temperature, allowing the curd to multiply and convert lactose into lactic acid.

4. Bilona churned of curd at bramma mahurat: The next morning, the fermented milk, now known as curd, is churned using a traditional wooden churner called a bilona. This hand-operated churner helps separate the curd into butter and buttermilk. The process of churning involves continuous manual stirring or rotation of the bilona until the butter solids start to clump together. during this process continuous chanting of Vedic mantras is done to ensure the spiritual benefit.

5. White butter extracted: The clumped butter solids, also known as white butter, are then separated from the buttermilk. This is usually done by gently scooping out the butter solids with a ladle or using a strainer. The buttermilk obtained during this step can be used for other purposes or consumed separately.

6. Washing of makkhan: The extracted white butter is then washed with clean water to remove any residual buttermilk or impurities. This washing process helps improve the quality and shelf life of the ghee. The butter is gently kneaded and rinsed multiple times until the water used for washing appears clear.

7. Slow heating of makkhan to make ghee: The washed butter is transferred to a earthen pot and heated over low heat this ensure the natural taste of the ghee. Slow heating allows the butter to melt gradually, and the water content begins to evaporate. As the butter melts, it separates into three layers: the top layer of foam, the middle layer of clarified butter or ghee, and the bottom layer of milk solids.

8. Made fresh batch daily: Ghee is typically made in small batches to ensure its freshness and quality. This means that the entire process, from milking the cow to obtaining ghee, is repeated daily. Freshness is highly valued in ghee-making, as it contributes to the rich flavour and aroma of the final product.

Benefits of Tharparkar cow ghee:

1.Support Heart Health
2. Anti-Inflammatory Effects
3. Combat Obesity
4. Boosts immune system
5. Improves brain function
6. Enhances skin health
7.Strengthens bones
8. Improves liver function9. Healthy Alternative for Lactose Products
9. Healthy Alternative for Lactose Products
10. Enhances fertility
A2 cultured cow ghee is gluten-free, easy to digest and safe for most people with lactose or casein sensitivities.