Kapiva A2 Cow Milk Ghee, Helps Reduce Bad Cholesterol, Non-GMO Keto and Paleo Diet Friendly (16.9 fl oz / 500 ml) (2 pack)
Description
- PURE GHEE SOURCED FROM THE LAND OF THE THARPARKAR COWS: Kapiva's A2 Ghee is procured from the milk of the Tharparkar cows - which are a cow breed indigenous to Thar Desert of India. These cows are not factory-farmed and are free from cross-breeding, which gives our Ghee its special qualities.
- REVEL IN THE RICHNESS OF A2 GHEE: The Tharparkar cows are grass-fed, and produce A2 milk which contains beta-casein protein that's supremely rich in nutrients such as calcium, iron, sodium and fat-soluble vitamins A, D and E, as well as Omega-3 and Omega-6 fatty acids.
- AN ANCIENT SECRET PASSED DOWN THROUGH GENERATIONS: Kapiva employs a traditional 3000-year-old Vedic method originating in a Rajasthani village called Bilona (hand-churn) to craft our A2 ghee. The process involves boiling raw, unprocessed cow milk and then, converting it to curd in a clay pot. Furthermore, the curd is hand-churned (from the boiled milk) to help retain the nutrients. The final step is separating the butter to form the ghee.
- DON'T FIGHT THE GOOD FATS: Ghee obtained from curd instead of the cream of cows contains good fats, and can be easily digested by the body - this is because it aids the gastric juices in your system to break down foods you consume. A2 ghee also helps to reduce cholesterol, improve the heart's functioning and reduces joint pain.
- HEALTHY BODIES, BEATING HEARTS: Our ghee is Keto and Paleo diet friendly. Use our A2 ghee to add a subtle flavour to your favourite meals; say, some grilled chicken with lightly-tossed broccoli and poached eggs on the side! The ways to experiment with A2 ghee are exciting and unlimited.
Size:2 pack Kapiva's A2 Ghee is procured from the milk of the Tharparkar cows - which are a cow breed indigenous to Thar Desert of India. These cows are not factory-farmed and are free from cross-breeding, which gives our Ghee its special qualities. Kapiva employs a traditional 3000-year-old Vedic method originating in a Rajasthani village called Bilona (hand-churn) to craft our A2 ghee. The process involves boiling raw, unprocessed cow milk and then, converting it to curd in a clay pot. Furthermore, the curd is hand-churned (from the boiled milk) to help retain the nutrients. The final step is separating the butter to form the ghee.
Reviews
D**A
Good quality, but just shy of perfect
I am a ghee aficionado. When it comes to ghee, I always have my mother-in-laws homemade ghee, which is made from cow yogurt.When my mother-in-law and I tasted the ghee, both of us had a similar opinion. The ghee itself was good, but it fell just short of perfect. It would have been better if the ghee had been melted for longer duration, to create the brown granuled texture. That would have added to the aroma of the ghee.That being said, it is still perfectly useable by just melting it a bit at home to bring that beautiful aroma.
M**K
Not authentic
This is not good quality ghee at all. It does not smell of real ghee and smokes much sooner than well made ghee that I have tried. It appears to have been contaminated with hydrogenated vegetable oils. It is also seems to be mass produced by a large company, and suffers from associated loss in quality.
V**L
Not an ordinary ghee
This ghee is very nice just like homemade. It's not like ordinary one.It smells nice too.
C**N
Tastes like regular ghee
It smells and tastes like regular ghee which we can prepare using butter sticks at home. Better products are available.
D**S
High Quality ghee
I love the taste of the ghee and the packaging!!! Too good!!
R**K
Recommended
Good quality product
A**A
Reasonable taste
Reasonably good.
Common Questions
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