What makes a ghee good enough to stand among the world's best and iconic butters?
It isn't the fat content. It's what goes in, and how it's made, and that shapes the aroma, the texture, and the way it finally tastes.
Craftsmanship, quality and history, together.
This is exactly what TasteAtlas recognised in GirOrganic A2 Gir Cow Ghee, and it's why we were featured among the World's Best and Iconic Butters.
Here's how each of the three came together in our Gir cow ghee.
Traditional Craftsmanship
Ghee making is a process older than any brand. Here is how we make our ghee following age-old traditional Indian method:
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Our Gir cow ghee begins with the milk from our own herd of over 600 Gir cows, the same herd that earned us the National Gopal Ratna Award from the Government of India.
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We always feed the calf first, and only then do we take the remaining milk.
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The milk is heated, and once it is ready, fresh curd is stirred in and left to set overnight.
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At Brahma Muhurat, the most positive time of the day according to Ayurveda, the curd is churned in a clockwise and then anticlockwise motion, using the traditional Vedic Bilona technique.
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This is what brings the makhan to the surface. The makhan is then cleaned with water and then slowly heated over a wood and cow dung fire, until the milk solids separate, leaving behind pure, golden ghee.
It’s the same process that our ancestors have been following ensuring that we're preserving and following the traditional craftsmanship that has been carried down for generations.
This process is never rushed, and none of it has changed. This is how our Gir cow ghee has always been made and has been featured in World’s Best & Iconic Butters by TasteAtlas.
To understand more about this recognition and what it means for our ghee, read TasteAtlas’ World’s Best & Iconic Butters.
Signature Quality
But making it this way is only one half, the other half is testing for a quality.
We test our Gir cow ghee across 145 parameters, covering nutritional content along with pesticides, heavy metals and adulteration because we believe you should know not just what is in your ghee, but also what isn't.
That is why we hold ourselves to full transparency and traceability, from source to every jar of GirOrganic A2 Gir Cow Ghee.
And we keep an open invitation for anyone to visit our farm and see this process for themselves at any time without any appointment.
A 35-Year Legacy
This level of transparency isn't something new for us as we have been doing this since we started.
GirOrganic began in 1990, when our grandfather started with just 5–6 Gir cows in Sankheda, Gujarat.
He cared for them with his own hands and made ghee the way it was meant to be made, using the traditional vedic bilona method.
That same learnings has been passed down to us.
It's the reason our herd today stands at over 600 Gir cows, and the reason it earned us the National Gopal Ratna Award from the Government of India, which recognises farmers who protect and preserve the indigenous Gir breed.
35 years later, the process hasn't changed, even as trends elsewhere have.
The connection between our cows, their milk and our ghee still works exactly the way it did when this began, and that's what our legacy like this is actually built on.
Global Recognition
TasteAtlas featured GirOrganic A2 Gir Cow Ghee among the World's Best & Iconic Butters, placing an Indian Gir cow ghee among the finest in the world.
We're proud to represent India, and to carry forward a tradition of making ghee that's been a source of purity and good health for generations.
We started with a handful of cows on a small farm, and today, that same ghee stands on a stage with globally known butter /ghee brands, and we still can't quite believe it.
This has made us stop, look back at this journey, and feel like every bit of it was worth it.
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This is the Gir cow ghee that earned that feature, made exactly the way it always has been. If you haven't tried it yet, now is the right time.