A2 Desi Cow Ghee (Tup)

A2 desi ghee made in our own cowshed at Kasarpimpalgaon, from the milk of our desi cows. In a Marathi kitchen it is simply tup, the spoon that goes over hot varan bhaat before anything else touches the plate.

How it is made

Milk is set into curd overnight, churned, and the butter cooked down on a low flame until the residue turns golden and the whole shed smells of it. Nothing goes in apart from butter. No vegetable fat, no colour, no essence.

Why the taste is different

Our cows eat fodder grown on the same 40 acre farm that grows our grain, and the shed is ours, so we know the animal and we know the milk. It never travels through a chain of collection centres before it reaches the churn.

Using it

A spoon on varan bhaat, in the fodni for amti, brushed over puran poli, inside modak, in sheera made with fine rava. It holds heat well enough for shallow frying upvas kaap.

Pack sizes are 500ml, 1 litre, 2 litre and 3 litre. Keep the jar closed at room temperature and always use a dry spoon, since water is the one thing that spoils ghee. Try it on our hand pounded Ambemohor rice, or with jaggery from our own plant for puran poli. The rest of the farm range is in all products.

Frequently asked questions

What is A2 ghee

A2 refers to the type of beta casein protein in milk from desi cow breeds, as against the A1 type common in many crossbred cows. Ours comes from desi cows in our own shed. At home the difference people actually notice is in aroma and in the way it sets.

Why does my ghee go grainy in winter

Ghee crystallises as temperature drops, and the size of the grain depends on how quickly it cooled. A grainy tin in December is normal and it melts clear again by April.

How long does ghee keep

Kept dry and closed it stays good for around nine months at room temperature and needs no fridge.