Need suggestions on Cow Ghee
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Which Cow Ghee do you purchase generally? How was your experience? We generally use Amul Cow ghee. But these days we are not finding quality as good as earlier. So we would like to swich to other brands. Online reviews are always mixed for any ghee brand. So please suggest.
Note: Making ghee at home is not an option 😅
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My mother make ghee at home. And trust me, its impossible to make 1 L ghee in 500-600 Rs. These ghees are not good quality.
Go for A2 bilona cow ghee for best. Even i spoon of this is better than the Rugular Amul and other ghee.
Anyhow exactly does one verify (if at all possible without lab) whether it really is
▪︎ ghee
▪︎ bilona
▪︎ Cow
▪︎ A2 ?
Inter breed mixing of livestock started happening even before the invaders like British arrived.
Certainty happened after various invaders took back the local species of oxen and cows to be bred elsewhere, while introducing other species here.
None of the original DNA or genetic/ racial purity left in the animals @drDnA
And by some fluke of luck, if some pure breed survived in all yhese millennia, their milk production (quantity) is not commercially viable.
They would produce just about enough milk for their offspring.
Addition of hormones or other ways to increase the yield.. no longer makes it real A2.
Next is bilona and ghee.
Bilona means churning, right?
Which would mean there has to be buttermilk?
Which would mean there has to be butter, right?
Now which packaged brands can one trust to actually be processing milk, by bringing it to a boil, then cooling it, then setting to make curd?
Then processing the curd to separate the butter, by the churning (bilona) action?
Then process the butter.. to extract whst is called ghee?
Lastly comes the cow part.
Again, in a DIY/home setting: How (if at all) can one cross-check if there was zero percent mix-up at the sourcing stage?
(Most packaged dairy products msrketeers rely on contracted agencies/ livestock owners to regularly supply milk to them. But except homogeneity, fat content.. what else can they regularly check?)
All I am putting across is to 'be cautious'.
People often end up 'believing' that if we are being charge 2X, 3X the usual rates of something, then it really must be the real deal, close to the real deal.
half kg of ghee 
If you're gonna use it for cooking, then you can go for https://www.amazon.in/Nambisans-AGMARK-Ghee-500...
This is a cooking ghee. I'm using this currently. Pretty good for the purpose.
Himalayan natives bilona ghee/ country delight Desi ghee, available on Flipkart/amazon/respective brand websites
https://www.srimuruganghee.com/page...op . This is not Bilona method ghee but you can trust the quality. Every top restaurant or food place uses the same in Hyderabad. I personally use Buffalo ghee.
Also don't waste money on A2 ghee. It's a gimmick. People don't even know that there is nothing special about A2 protein and Buffalo already has A2 in its milk still companies made people fool with paid PR.
Was using Amul pre COVID. Earlier it used to be slightly yello in color, and danedar texture. Then i heard some news of duplicate Amul ghee being sold and color became white and texture also changed.
Switched to nandhini ghee (Karnataka dairy, available with bigbasket in other locations), mom is super happy with its color, texture and aroma.
Other brand i have tried but heard good reviews aashirwad and gowardhan.
Home-made ghee is unbeatable but if you must get branded, then Amul or Gowardhan. BigBasket's Fresho brand was also good.
Cow ghee and milk available in market is Jersey Holster breeds . Deep in villages also this breeds have penetrated in households also . Even many gaushalas who get free feed for there cattles thru donations or charity or people are becoming greedy and getting jersey breeds to cash the milk .
There was a time when buffalo ghee was mixed in cow ghee , but now cow ghee is mixed in buffalo ghee
Any review on Haldiram Ghee
https://amzn.eu/d/9...g6
I Think Quality Of Ghee Depends On Ur Time Of Purchase
For Example :: In Milk Packet We Get Pure Milk 3 Times A Week , Remaining 4 Days We Can See Water In Curd.