Vedic Ghee
Vedic Ghee
“Ghṛtam eva jyotiḥ, ghṛtam ayuḥ”(Ghee is light; ghee is life.)
In Ayurveda, ghee is referred to as “maha rasayana” (supreme rejuvenator). It nurtures holistic wellness while balancing the Vata, Pitta, and Kapha doshas, supporting digestion, bone health, immunity, cognitive function, and longevity.
Today, the timeless wisdom of Ayurveda is validated by science. A 2019 study in Critical Reviews in Food Science and Nutrition states that butyric acid in ghee nourishes gut bacteria, reduces
inflammation, and enhances digestion. Research in the Journal of Food Science and Technology further suggests that ghee’s healthy fats support brain function, combat oxidative stress, and
may help prevent neurodegenerative diseases like Alzheimer’s.
Ghee isn’t just a kitchen staple—it’s a symbol of well-being and holistic health.
According to ancient scriptures, ghee enhances intelligence (Dhi), refines intellect (Buddhi), and improves memory (Smrti). It strengthens the body's aura, lubricates internal organs, and enhances vitality. Mohan Ghee Products follows the traditional Bilona process, ensuring that our ghee retains these life-enhancing qualities.
Highlight the benefits of these methods
What is Authentic Bilona Ghee?
Bilona ghee is crafted using the time-honored Vedic method. Unlike commercially massproduced cream-based ghee, which uses rapid high-heat factory processes, Mohan Ghee Products follows a meticulous two-step process:
- Our skilled artisans from village households hand-churn curd, not cream, with wooden beaters called Bilona to extract butter. We are not using motorized electrical machines in factory outfits to churn butter.
- The butter is then slow-cooked on a gentle flame at 50-60°C which develops the characteristic golden hue, granular texture (danedar), and rich nutty aroma - characteristic of Bilona Ghee - while preserving essential nutrients such as Vitamins A,E, K, Butyric Acid, CLA, Omega 3 and Omega 6.
- Our authentic Ayurvedic Bilona method involves a meticulous 24-hour process practiced since 1944. This method ensures our ghee is 100% natural, free from preservatives, and packed with essential vitamins and fatty acids that promote overall well-being.
Process Difference:
At Mohan Ghee®, we pride ourselves on our traditional curd-churned ghee.
Understanding the difference between this method and ghee made from fermented
cream is crucial for appreciating our product's unique qualities.
The Cultured Cream Shortcut:
1. Cream is extracted from milk, allowing the milk to be sold at regular prices
2. The cream is then fermented with a starter culture over a few hours
3. The fermented cream is rapidly heated to over 120°C, transforming it into ghee in less
than an hour
The Cost-Saving Difference:
1. This streamlined process reduces production costs for manufacturers
2. However, it also compromises the nutritional value and authentic flavor profile
The Mohan Ghee® Advantage:
1. We partner with over 1,200 households across 47 villages for our sourcing
2. Our three-point quality control process ensures the highest standards
3. We use predominantly the traditional Bilona method of curd-churning
4. This labor-intensive but quality-focused approach takes time, but the results are
unparalleled
Preserving Tradition, Delivering Quality:
1. Our curd-churned ghee retains a richer, more complex flavor profile
2. It is higher in beneficial short-chain fatty acids, antioxidants, and fat-soluble vitamins
3. The slow, meticulous process allows for superior nutrient retention and purity
At Mohan Ghee® Products Pvt Ltd, we take great pride in our time-honored curd churning process, which sets us apart from the most cultured ghee products on the market today. While most commercial cultured ghee is made from rapidly fermented cream, our traditional Vedic method preserves true Gaon Ka desi ghee's authentic
flavor and nutritional benefits.
Nutritional Profile Differences:
1. Fatty Acid Composition:
Our ghee is richer in beneficial SCFAs, particularly butyric acid, known for its gut health benefits.
2. CLA Content:
Curd-churned ghee typically has more CLA, associated with potential anti-inflammatory properties.
3. Vitamin Content:
While both contain fat-soluble vitamins, our traditional process may better preserve these nutrients.
4. Antioxidant Profile:
The unique fermentation and churning process of curd-based ghee can result in a more diverse antioxidant profile.
5. Beta-carotene:
Our ghee's golden hue indicates higher beta-carotene levels, a
precursor to vitamin A, and is known for its antioxidant properties.
Understanding the Nutritional Differences:
The Science Behind Mohan Ghee®
At Mohan Ghee® Product Pvt Ltd, we believe in educating our customers about the science behind our superior product. Here's why our curd-churned ghee differs nutritionally from fermented cream ghee:
1. Fermentation Process:
Curd-Churned Method:
The entire milk is fermented into curd
before churning. This allows beneficial bacteria to act on all milk components, including proteins and carbohydrates.
Cream Fermentation:
Only the cream portion is fermented, limiting bacterial action primarily to milk fats.
Result: Our curd-churned ghee benefits from more comprehensive fermentation, potentially enhancing its nutritional profile.
2. Bacterial Activity:
Curd Method:
Diverse lactic acid bacteria have more time and substrate to produce various beneficial compounds.
Cream Method:
Bacterial activity is more limited in scope and duration.
Result: Mohan Ghee® may contain a wider array of beneficial bacterial metabolites.
3. Fatty Acid Conversion:
Curd Method:
Extended fermentation allows more
conversion of longer-chain fatty acids into beneficial short-chain fatty acids (SCFAs) like butyric acid.
Cream Fermentation:
Less time for this conversion process.
Result: Our ghee is richer in SCFAs, particularly butyric acid, known for its gut health
benefits.
4. Conjugated Linoleic Acid (CLA) Formation:
Curd Method:
The longer fermentation time allows for more extensive CLA formation.
Cream Method:
Less time for CLA development.
Result: Mohan Ghee® typically contains higher levels of CLA, associated with potential anti-inflammatory properties.
5. Nutrient Preservation:
Curd Churning:
The traditional, slower process may better preserve heat-sensitive nutrients.
Cream Method:
Often involves more processing steps, potentially affecting nutrient retention.
Result: Our ghee may retain more of milk's original nutrients, including fat-soluble vitamins and antioxidants.
6. Beta-Carotene Concentration:
Curd Method:
The whole-milk fermentation process
concentrates beta-carotene more effectively.
Cream Method:
Some beta-carotene may be lost in the cream separation process.
Result: Mohan Ghee® has a richer golden color, indicating higher beta-carotene
content.
In conclusion, the traditional curd-churning method we use at Mohan Ghee® results in a product with a unique nutritional profile. Our process allows for more extensive bacterial action, better fatty acid conversion, and superior nutrient preservation. This is why our ghee isn't just a cooking fat – it's a nutritional powerhouse rooted in ancient wisdom and supported by modern science.
Important: Before buying any cultured ghee buyer must check if it is prepared by hand churning curd and cooked at low flame, only then it will have fir deal of nutrients.