Kangayam Breed Traditional Ghee Preparation:
Step 1: Fresh and Raw Kangayam Breed Cow Milk is boiled and converted into curd in a pot.
Step 2: Curd is then hand churned with a wooden churner, a method traditionally called “Bilona”.
Step 3: The butter obtained in the process is then separated.
Step 4: The separated butter is then boiled in a thick iron vessel on mild cake fire.
Finally, Organic Kangayam Breed Traditional Ghee is Prepared from 32 litre of kangayam cow milk.
*Kangayam Breed Cow Ghee is coined as the ‘Golden Medicine’ of Ayurvedic Healing.
* Kangayam Breed Ghee uses traditional, natural and animal-friendly vedic techniques, to create the purest ghee.
* Hand-churning ghee in this manner is said to retain healthy, fat soluble vitamins, which facilitate the absorption of essential nutrients in our body.
*Hand-churned ghee also contains conjugated linolenic acid which is helpful in losing weight, particularly belly fat, and is known to slow the progress of cancer and heart disease.
*Additionally, hand-churned kangayam cow ghee provides deep nourishment to all of the tissues of the body, also helping with ulcers, constipation and the treatment of burns and blisters.