Gir Ahinsak Gau Ghee

The benefits of Ghee for general health and well-being as described in the Shastras (ancient Bharatiya scriptures) are well known to modern day humanity. In the Veda’s, Ghee is described as the “best among all liquids” and it is also mentioned in the Shastra's that, “Ghee is the brilliance of Agni, milk the brilliance of Soma”. However, what is less known or possibly often ignored is the process from which such a beneficial Ghee results, and this process should importantly contain true Gau Seva (service of ‘Cow’ or Gaumata). Rig Veda mentions thus, “We must regard the ‘Cow’ as our own Mother and serve Her to the best of our abilities, keeping her happy in every way”. Atharva Ved also mentions thus, “The ‘Cow’ is Heaven, the ‘Cow’ is Earth, the ‘Cow’ is Vishnu, Lord of Life.” Bansi Gir Gaushala has emerged as a leading center of excellence and a demonstration project for ancient Vedic or paramparic system of Gopalan ('Cow' rearing) as well as Gau-Krishi ('Cow' based agriculture). The Gaushala was awarded the ‘Kamdhenu Award’ and declared the No.1 Gaushala of Bharat in 2017. One of the outcomes of The Gaushala’s dedicated service to the cause of Gaumata ('Cow' as the Divine Mother) is the Gir Ahinsak Gau Ghee. When Gaumatas are looked after as prescribed in the Shastras, they are satisfied, healthy and happy. Their panchgavya products (milk, curd, Ghee, Gomutra, Gomaya) become kalyankari (beneficial) and mangalkari (auspicious). On the other hand, when Gaumatas are not looked after according to Shastras, and our care is insensitive to their needs, they may become unhappy and discontented, and their panchgavya products may contain toxins as well as negative karmic consequences. Hence, Ghee obtained from Gaumatas who are looked after under the ancient Vedic approach is considered to be the most sacred and potent, as prescribed in the Shastras for daily consumption, for use as medicine as well as for devotional rituals. Gir Ahinsak Gau Ghee is an outcome of Vedic standards of Gopalan (care) and Ghee making, starting with Purity of Breed, continuing into Gau Seva or Vedic Gopalan and Dohan, and culminating into making the Ghee using the Bilona method. Purity of Gir Breed The Gaushala houses over 700 Gaumatas across 18 Gotra’s (closest English word being ‘Lineage’) of Gir Gaumatas, a breed which has survived & prospered in Gujarat for thousands of years. These Gaumatas are pure breed Gir Gaumatas who aren’t cross bred with any other Bharatiya (Indian) or foreign breed. Meticulous records are maintained and great care is taken to avoid in-breeding within the same lineage to preserve the Gaumatas genetic integrity and diversity. Vedic & Ahinsak (Non-exploitative) Gopalan We never sell or ‘get rid of’ older non-lactating Gaumatas or male calves. Her entire family is looked after as our own family. As a result, percentage of Gaumatas giving milk at our Gaushala at any point of time can be around 20% compared with 30-65% in conventional dairies. Pure, Ethical & non-GMO Feed We also strictly adhere to the ancient Bharatiya Vedic tradition of 'dohan', where the calf is allowed to feed to satisfaction from two 'Anchals', while the remaining two are used to obtain milk for humans. Each Gaumata has a name. Before Dohan, Gopalaks call out the Gaumata's by their names. As the Gaumata comes forward, even calves as young as a week recognize their Mother's name and come forward to participate in Dohan. Vedic Bilona Preocess This means we use whole milk and not just cream. As a result, each liter of ghee requires 25-30 liters of milk, in contrast to conventional dairy ghee which is made from residual cream. The cooking is slower and wood-fired in a brass vessel. Such ghee is greatly emphasized in Ayurveda as a potent tonic and medicine. Slower flame retains most of the nutrients in the ghee in contrast to higher temperatures. 3,000 year old Bilona & Wood-fired method of Ghee Making 3,000 year old Bharatiya bilona method of ghee preparation means we use whole milk and not just milk cream to prepare ghee. Butter is separated from curdled whole milk using a bilona, and ghee is obtained from this butter. As a result, each liter of ghee requires about 25-40 liters of milk, in contrast to conventional dairy ghee which is made from cream & hence significantly cheaper. The cooking is slower which takes more time and uses wood fire instead of natural gas flame.