Desi Himalayan Badri Cow:We all love the Himalayas. Ever heard about the cow breed from this beautiful region? Badri cow also popularly known as Pahadi, HimBadri or RedHill cow is the native indigenous breed of Uttarakhand and parts of Himachal Pradesh. While trekking the hills we met the traditional cowherd/pastoral communities who have been living in the mountain regions of Himachal Pradesh and Uttarakhand to nurture Himalayan Badri cows for hundreds of years with the best of sustainable processes. They have rich conventional knowledge and culture that enables them to practice sustainable use of natural resources. For them, the cow isnt a commodity, rather a community member.A2 Milk: The short heighted Badri cows are trekkers at heart. Climbing through the mountains, they munch on special herbs and shrubs of the Himalayan Hills that are of high medicinal value and drink Himalayan river waters. This is the reason why Badri cow a2 milk is rich in nutrients and easily digestible.A2 Ghee Preparation: The ghee is prepared in the traditional fermentation process. Cows are hand milked. The a2 milk is converted to curd. This curd is churned to extract fermented butter which is then heated to get highly aromatic and divine ghee. Such curd cultured ghee prevents from cholesterol and fat build-up in the body and helps provide good bacteria to the gut. Kudej ghee is the best of native superfoods. This process is done by our farmer cowherd community experts who have been making ghee since generations, with utmost love and care.
