Healthy and happy cows are our secret to ghee-liciousness.
Gramiyaa Ghee is made from Kangeyam cow milk. Kangeyam is an indigenous breed, native to South India. They’ve been part of the region's culture for centuries. In the open farm, cows graze freely on organic feed with zero chemical additives.
Our farmers follow ethical dairy practices to feed and milk the cows. They breed naturally and are kept away from artificial insemination. We ensure a stress-free environment to keep cows healthy, physically and mentally. All these practices work hand-in-hand and the cows produce the best quality of milk. The milk is rich in A2 protein and nutrients.
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| Fresh A2 milk is boiled, cooled and fermented overnight to turn into curd. | The curd is hand-churned using a traditional method called Bilona to get fermented butter. |
The buttermilk is separated out, and the butter is slowly heated to make cultured ghee. |
This age-old method produces premium quality ghee, which has small, evenly distributed granules and a raw sweet aroma.
A spoonful of Ghee a day keeps our health in good shape.
Drizzle ghee over hot meals or cook food in it. A hint of ghee makes everything taste better. As the most unadulterated ghee, it’s delicious and retains all the nutritional benefits.
In contrast to non-cultured ghee, cultured A2 ghee is highly digestible and suitable for dairy sensitive people. It borrows its yellow colour from a pigment called beta carotene. It boosts our body with Vitamin A and immunity.
Our health thrives with a daily dose of healthy fat. Ghee gives us that and makes our meal extra delicious. Based on your health and lifestyle, include a healthy intake of ghee in your food.
