Ghee, also known as clarified butter, has been used in traditional Indian cooking for centuries. It is a staple ingredient in many Ayurvedic diets and is believed to have many health benefits. In recent years, there has been an increase in the popularity of ghee, and many people are now choosing to use it as a cooking oil or supplement. One of the best options available in the market is Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee, which is made using the traditional method of Bilona. In this blog, we will discuss the difference between raw and processed Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee.
First, let’s define what is meant by “raw” ghee. Raw ghee is made from the milk of grass-fed cows that have not been treated with hormones or antibiotics. The milk is then hand-churned using the traditional Bilona method to separate the butterfat from the milk solids. This process is done without the use of any chemicals or preservatives, and the ghee is not exposed to high temperatures during the process. The resulting ghee is considered to be “raw” because it has not been exposed to any heat or chemicals during the process.
On the other hand, processed ghee is made from milk that has been pasteurized, homogenized, or otherwise treated. The milk is then heated to high temperatures to separate the butterfat from the milk solids. This process can cause the ghee to lose some of its natural nutrients and enzymes. Additionally, processed ghee may also contain preservatives or other chemicals.
There are several key differences between raw and processed Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee. One of the main differences is the nutritional content of the ghee. Raw ghee is considered to be more nutritious than processed ghee because it retains the natural enzymes and nutrients present in the milk. Additionally, raw ghee is rich in antioxidants, which help to protect the body from harmful free radicals.
Another difference between raw and processed Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee is the taste and aroma. Raw ghee has a distinct, rich, and nutty flavor, while processed ghee can have a bland or artificial taste. The aroma of raw ghee is also more pronounced and pleasing than that of processed ghee.
Another important difference between raw and processed Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee is the smoke point. The smoke point is the temperature at which an oil begins to smoke and produce harmful smoke emissions. Raw ghee has a higher smoke point than processed ghee, which means that it can be used for cooking at higher temperatures without producing harmful smoke emissions. This makes raw ghee a great choice for sautéing, frying, and even baking.
The texture of raw and processed Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee is also different. Raw ghee is thicker and creamier than processed ghee, which can be thin and runny. This difference in texture can affect how the ghee is used in cooking. For example, raw ghee is better suited for use in baking and as a spread, while processed ghee is better suited for use as a cooking oil.
In terms of shelf life, raw Bhumi Organic Natural Pure A2 Gir Cow Bilona Ghee has a longer shelf life than processed ghee. This is because raw ghee is not exposed to high temperatures or chemicals during the process, which can cause the ghee to spoil more quickly. Additionally, raw ghee is also free from preservatives, which can also prolong its shelf life.
