GHEE - A2 - HIMALAYAN COW'S MILK

Altitude Everyday Ghee  is made in the traditional Bilona way. In this ayurvedic method, the milk is first converted into Dahi. A wooden churner (called the Bilona) is then used to churn butter from the Dahi. The butter is slowly heated to remove milk solids, leaving pure 

ghee behind. The low temperatures yield ghee with relatively higher vitamins, anti-oxidants, omega 3s, MUFAs, etc; keeping the goodness and nutrition intact. This makes it healthier and tastier than the commercially made ghee.