Category: Ghee

Amul Ghee is famously known for its rich, granular texture and aroma. This clarified butter is primarily made from the fresh milk fat of both cows and water buffalo. Its production involves a meticulous process of churning fresh cream to separate the pure fat from milk solids, which are removed during the heating process.

Amul offers multiple ghee products, and while some are explicitly labeled as being from cow milk, their standard 'Amul Pure Ghee' typically contains a blend of water buffalo and cow milk fat. This distinction in sourcing is key for consumers who have a preference for pure cow's milk products.

A study found that buffalo milk has a significantly higher fat content compared to cow's milk, which directly influences the characteristics of the resulting ghee. To be specific, the clarification of butterfat from buffalo milk is exactly which ghee is made from buffalo milk, a product cherished in many cultures for its distinct properties.

Over 5,000 years ago, A2 ghee was praised in Ayurveda as a healing elixir for its nutritional value and medicinal properties. While its uses are ancient, understanding the characteristics of pure A2 ghee, such as its distinct color, is essential for modern consumers. The characteristic golden-yellow color of pure A2 ghee is not a mere cosmetic feature, but a direct indicator of its quality and the health of the cow it came from.

Indigenous Indian cow breeds like Gir and Sahiwal are renowned for producing A2 milk, which is superior for crafting high-quality ghee compared to milk from hybrid breeds. As consumers seek purer and more nutritious options, the comparison between Gir and Sahiwal ghee is a critical one, guiding the choice for wellness.

Fact: Because butter contains roughly 80% fat, 100 grams of butter yields approximately 80 grams of ghee, as the water and milk solids are removed during the clarification process. This simple calculation is key to understanding the transformation of a dairy staple into a versatile, high-heat cooking oil.

According to the Food Safety and Standards Authority of India (FSSAI), pure ghee must contain a minimum of 99.5% milk fat and no artificial color or additives. A common question for consumers is, 'Does Patanjali cow ghee contain additives?', especially given the brand's reputation for natural products and some past controversies.

According to research published on SciELO Brazil, buffalo ghee contains a predominant amount of saturated fatty acids, comprising over 52% of its total fat content. The question of whether *is buffalo ghee saturated or unsaturated* is therefore more accurately answered as primarily saturated, with significant amounts of unsaturated fats also present.