Two Brothers Organic Farms A2 Gir Cow Cultured Ghee Review

Have you heard a lot about A2 ghee recently? How is it manufactured? What makes it different from the ones we usually purchase? What does it mean by cultured ghee?

Our Two Brothers Organic Farms A2 Gir Cow Cultured Ghee review answers all of these questions.

A quick look at all that you need to know about Two Brothers A2 Cow Ghee.

The factors that we gauged Two Brothers Organic Farms A2 Gir Cow Cultured Ghee on are – 

1. Packaging

The ghee is packed in a good quality glass jar with a metal lid. It can be reused. 

The ghee bottle was placed in a sturdy carton packaging, with two fillers added on the sides to secure the bottle. It was then further placed in a brown bag and sealed.

The packaging is very secure, thus minimizing the chances of breakage.

2. Main Ingredients

The main ingredients include A2 Milk, Natural yogurt/curd starter. There are no preservatives, binder, fillers or additives.

3. Aroma

When spread on a hot roti or added as tadka over some dal, the overall aroma of the dish enhances instantly. Packaged ghee can sometimes have a musty, stale smell. So we were looking for the signature milky, slightly nutty aroma of ghee which makes it even more appetizing. 

4. Flavor

Ghee is known to add an inviting, rich, buttery flavor to any dish it’s added to. We were looking for the same flavor across all the dishes we made using this ghee. 

Aroma and taste are both collective indicators of freshness of ghee. 

5. Texture & Consistency

The consistency of ghee can change with the change in temperature. As the temperature cools down, the ghee solidifies. Two Brothers A2 Ghee did not completely solidify between 15-20 degree C. There was a thin, liquidy golden layer on top.

Texture wise, ghee can be super smooth or danedaar depending on the type of milk/method used to make the ghee. This ghee was…

6. Nutritional Information

100 grams of this ghee provides 898 Kcal of energy. Protein (<0.010 gm) and sugar (<0.40 gm) are not in significant amounts. The carbohydrate content is nil.

Fat is 99.83 gm, cholesterol is 142.97 mg, saturated fat (62.32 grams) and trans fats are below the limit of detection (<LOQ). 

What are A2 Cows? What is the difference between the milk produced by them and the regular milk we usually consume?

A2 Cows are desi Indian cow breeds like Gir, Red Sindhi, Sahiwal, and Kankrej which have not been cross-bred. The milk produced by these cows contain A2 beta-casein. A2 milk, which is further turned into ghee, is produced from cows that have two copies of the A2 gene for beta casein.

Regular milk contains both A1 and A2 beta casein. As per some studies this could trigger digestion issues, which is why more and more people prefer A2 milk and ghee now.

7. Price Range

A 500 gram (½ kg) ghee jar is priced at Rs 1,650/-.

A2 Ghee is more than double the price of regular cow ghee (Rs 400-600 per Kg on an average) we buy because desi cows do not produce as much milk as crossbred jersey cows. Their yield is restricted to 2-6 liters per day. 

8. Shelf Life

The shelf life of Two Brother A2 Ghee is 12 months.

How is this A2 ghee made? Firstly the cows are free grazed and pasture raised on certified farms (certified by ECOCERT, a France based organic certification organization). A2 Gir Cow Cultured Ghee is made using milk from desi Gir cows.

The milk is boiled and naturally cooled to room temperature. Then a natural starter culture is added to make yogurt and left overnight. The yogurt is then churned to separate the butter using the slow churning process.

This is done during pre-dawn hours, i.e. 4 am to 6 am. The ghee is made on a daily basis in a traditional way on fire wood in an iron kadai. Sun-baked cow dung cakes are used as fuel. 

What is cultured ghee? As per the Two Brothers website “It is common practice to make ghee using cream or malai. “Culturing” is the process of inoculating either cream or milk with a natural curd starter for it to undergo fermentation to make curd (yoghurt) or dahi. This curd is then churned to separate the white butter (makkhan) which is then slowly heated and clarified to make ghee.” Cultured ghee is safe for dairy-sensitive people.

Why is taste and aroma so important? The type of fat we add to a dish instantly enhances the flavor. Infact, that’s what we add ghee for – to elevate the flavor with its warming, rich butteriness. 

How did we test this ghee? We did a two-step testing: Raw tasting and cooking.

When we tasted the ghee on its own, it had clean flavors and there was no sourness. This is indicative of the quality of raw material (curd) used. It is fresh and of superior quality.

Ghee is known to have a high smoking point (250°C) and is suitable for Indian cooking. We used the ghee everyday over a period of 2-3 weeks on various dishes including palak cheela, paranthas, rotis, tadkas, over a steaming plate of dal-chawal, and also smeared it on rotis.

Two Brothers A2 Ghee is superlative. The dandedaar texture, deep yellow color and the warming, rich, buttery flavor and aroma of ghee is outstanding.

Here are some interesting FAQs on Two Brothers organic farms  a2 gir cow cultured ghee.

To wrap up, if you’re looking to switch to A2 ghee, the one by Two Brothers could be an ideal choice. Two Brothers Organic Farms A2 Gir Cow Ghee showcases a rich, inviting aroma and taste. We loved it for the warming, buttery notes it added to any dish we made.

The fact that this is priced much higher than the regular packaged ghees we regularly consume could be an issue if you’re on a budget. But owing to the quality, time-intensive manufacturing process and health benefits it offers, we say it’s worth it!

Which brand of ghee do you use for everyday cooking? Comment below.

Our reviews are unbiased and all samples used during the reviews were paid for by us. Read our entire ethics statement here.