In India, no food is delightful without an extra dollop of ghee. Whether you add it to your dal, sabzi, and rotis, or to your deserts to make them scrumptious, ghee, its aroma, its taste and its texture elevate every dish and evoke nostalgia.
With time, however, we have kind of forgotten this gift from our own cuisine. A lot of you, dear readers, may not even know the real difference between the types of ghee available in the market. If you are a foodie like us and have tried to recreate one of your family recipes but weren’t able to, it probably was because of the kind of ghee you chose for the recipe. Quick question—was it A2 ghee?
Yes, the texture and even the taste you’re missing is likely to be that of A2 ghee. If you’re not sure about the difference between A2 and regular ghee, we’ll walk you through it so you have one less thing to worry about when it comes to your health.
Ensure you read it till the end and don’t miss point number 5; that is what makes A2 ghee our favorite choice!
Let’s begin by understanding what ghee and its different types are.
What Is Ghee?
Ghee is clarified butter, which we also like to call—butter transformed into aromatic, rich, and delicious liquid sunshine. It is what memories are made of. Dollops in your food and you’re sent down the memory lane instantly. No feast is ever complete without ghee. Your grandparents swore by it, for it is an instant energy booster. It supports your health and well-being in ways even modern science can’t challenge. It can be made in your own kitchen and is easily available in the market in many different types—A1 ghee or regular ghee, A2 ghee, vegan ghee, etc.
We suggest you don’t be tricked by the fancy forms it comes in (aka vegan ghee). For simplicity, we’ll consider two types of ghee—A1 ghee vs A2 ghee—to help you understand the real difference between them.
Difference Between A2 Ghee and Regular Ghee
You know what ghee is now. It is nothing but clarified butter. What marks the difference between regular and A2 ghee is the way it is made and the nutrients it retains.
The following factors define the type of ghee:
1. Type of Milk
A2 Ghee
A2 ghee is made from milk derived from desi or indigenous cows, such as Gir, Tharparkar, and Sahiwal, which are purebred cows. Although the quality of A2 milk is considered levels above regular milk from hybrid cows, its yield is generally low. A desi cow can produce about 8 to 12 liters of milk per day, compared to hybrid cows, which produce about 30 liters each. Genetics plays an important role in the making of A2 ghee; thus, it requires careful breeding practices, which makes it precious in a way for your health.
Regular Ghee
Regular ghee is made using the milk from crossbreed cows or hybrid cows, such as Holstein and Jersey, which produce large quantities of milk (30 or more liters) every day compared to indigenous cows. In fact, they are bred for their high milk production. Commercial dairy farms often go for these cows to manufacture large quantities of milk and so do commercial dairy operations to manufacture ghee and other dairy products to meet large consumer demands.
2. Churning Method
While both types of ghee are made by churning curd obtained from either hybrid or desi milk, there is a difference in the way each is churned.
A2 Ghee
A2 ghee making process contains the following steps:
a. A2 milk, collected from A2 cows, is boiled to kill pathogens.
b. The milk is cooled, and the cream is separated.
c. The cream is churned using a traditional method called the Bilona method till the fat is separated from the buttermilk. This method entails a wooden churner, called bilona, which is a slower, tedious step, but is the most important as it retains maximum nutrients, which we shall talk about shortly.
d. Once the fat separates, it is simmered on low heat in a different vessel till it melts and the milk solids separate and settle down, leaving a golden liquid on the top.
e. This liquid is your aromatic A2 ghee, which is strained, cooled, and packed.
Regular Ghee
Regular or A1 ghee entails the following steps:
a. Milk is collected from hybrid cows and pasteurized to kill any harmful bacteria or pathogens in it.
b. After pasteurization, the cream is separated from the milk in large separation tanks.
c. The cream is then churned in mechanized churners to separate fat from buttermilk.
d. The fat or butter is then melted at low heat till the milk solids and water content are separated completely.
e. Then comes the clarification process, wherein the butter is simmered till the milk solids settle at the bottom and you get clear ghee on the top.
f. The ghee is then strained, cooled, and packed.
3. Texture, Taste, and Aroma
A2 Ghee
Since A2 ghee is made using a wooden beater, it has a soft, velvety, or silky texture that’s firm in consistency at low temperatures. It is less grainy compared to regular ghee and melts in the mouth easily. This is why it is used as a spread on rotis or breads.
A2 ghee has a rich, nutty flavor and a pleasant taste compared to regular ghee. The A2 casein in it gives it its creamy, full-bodied, yet light and sweet profile.
The aroma, on the other hand, is fresh, rich, sweet, and soothing, which makes it a preferred choice for recipes that need a delicate sweetness to complement their flavors.
Regular Ghee
Regular ghee has a texture that is rich but feels coarser compared to A2 ghee. The texture may feel slightly more granular when the ghee solidifies at cooler temperatures. It is also greasier to touch in comparison to A2 ghee.
It has a pronounced buttery, earthy taste that’s slightly salty or tangy due to the A1 protein it contains. Some might describe its aftertaste as that of cheese.
Regular ghee is also intensely aromatic but leans towards pungency. It is rich, although greasy and slightly overpowering.
4. Nutritional Content
A2 Ghee
Desi ghee nutrients contain saturated fats, which make it a good source of energy. It is also a powerhouse of essential fatty acids, and fat-soluble vitamins A, D, E, A, and K2.
Regular Ghee
Regular ghee also has high-fat content and fat-soluble vitamins A, D, E, A, and K2. It is a good source of energy, too, but its greasy texture may not be to everyone’s liking.
5. Primary Health Benefits
A2 Ghee
A2 ghee benefits include enhanced heart health, cognitive health, and skin and hair health. The omega-3 fatty acids support heart health, whereas its multi-chain triglycerides support brain health. The fat-soluble vitamins in A2 ghee support healthy vision, immunity, and bone health, too. The conjugated linoleic acid (CLA) found in this ghee gives it its anti-inflammatory and antioxidant properties that support immunity, weight management, and overall well-being.
And here’s a bonus benefit you must not miss—A2 ghee is free from lactose and casein. This makes it easier to digest compared to regular ghee, and thus, is a gut-friendly option for those with dairy sensitivities. This ghee is also great for sustained energy and cutting down mid-meal food cravings.
Regular Ghee
Regular ghee also has several health benefits similar to A2 ghee. Saturated fats are an excellent source of sustained energy. It also has omega-3 fatty acids that support cognitive and heart health and the fat-soluble vitamins in it enhance bone health and immunity. Regular ghee is also lactose-free, but it has traces of casein which makes it harder to digest in comparison to A2 ghee.
6. Cost Effectiveness
A2 Ghee
A2 ghee ingredients primarily contain A2 milk and sourcing A2 milk is expensive compared to regular milk. This is because A2 milk comes from desi cows, which produce a low daily yield (8 to 12 liters of milk)—considerably less than hybrid cows. These cows are more expensive to maintain, and the milk requires careful handling. You’ll often find small-scale farms producing A2 ghee mostly using sustainable and ethical farming practices that are expensive compared to regular or hybrid milk. These factors raise the manufacturing cost of A2 ghee and thus the ghee is on the expensive side.
Regular Ghee
The cost of production of regular ghee is significantly lower as the milk used to create it is less expensive. Hybrid cows have a higher yield; each cow can produce about 30 liters of milk per day. The cows are also raised in cost-efficient, large industrial farms, and the production of ghee is automated, reducing labor and operational costs. This means one can produce larger amounts of regular ghee at a lower retail price.
While both A2 and regular ghee seem similar, A2 ghee wins hands down for it is easy to digest and is a good alternative for those with dairy intolerances; not to forget the rich, smooth, velvety texture and sweet aroma it can add to your food making it a delectable treat every single time. Although A2 ghee price is a little on the higher side, you will never regret adding it to your diet for the gamut of health benefits it offers. Why wait then? Buy A2 ghee online now!
