PREMIUM GHEE is the most enjoyable thing that can happen in your kitchen. Ayurvedic clarified butter made out of 100% hay milk. Lovingly filled by hand in glass” no plastic! A sensation for healthy cooking, roasting, and baking. Ideal for low-carb and ketogenic diets.
Our PREMIUM GHEE is obtained from the freshest sweet cream alp butter from the Bregenz Forest Alps. The base of this butter is 100% the best hay milk, also from the Alpine region of the Bregenz Forest in West Austria. All bon vivants and people who enjoy real, pure butter know of the extremely high quality of milk and subsequent enjoyment we are talking about here.
The raw milk used for this is 100% hay milk, from certified pasture farming in Austria and thus a guarantee for the highest quality and maximum enjoyment. In addition, we attach great importance to the fact that the milk is mainly processed from cows with horns. We are convinced that there is a decisive natural reason why cows carry horns (which are then unfortunately often removed by the farmer due to the risk of injury). We try to avoid this dehorning mistake as much as possible with our PREMIUM GHEE. The result of our PREMIUM GHEE shows very impressively how right we are – again and again.
There are many small parts in the whole value chain that make this high level of PREMIUM GHEE possible and each small part is essential on its own. Get ready to create a new level of enjoyment with your cooking skills and experience a “Mmmmmmhh” rapture at the table.
DIGRESSION: WHY COWS SHOULD WEAR HORNS
Today the sight of a horned cow has become a rarity. A large proportion of all cows – around 80 percent – have their horns and the equipment for them removed under anaesthetic in the first weeks of their lives. The practical benefit is the main focus here. The risk of injury for cows that are kept in conventional husbandry with many animals in a confined space can thus be reduced.
It is now questionable whether dehorning the animals also has an effect on the cow, its milk and its meat. Even though there are hardly any scientifically verifiable studies on this, many farmers are convinced that both the quality of life and the product quality suffer when the cows’ horns are removed.
HORNS ARE A STATUS SYMBOL FOR COWS
On industrial farms, the animals are dehorned so that they can stand closer together and do not get caught in the gridsGrids of energy-filled lines that encompass our Earth like longitudes and latitudes. More of the milking parlour.
However, cows are more aggressive when they cannot fight a ranking battle due to the lack of horns in the herd. In these fights, two rivals try to push each other away head to head. The stronger one takes a higher rank in the herd. Without the horns as a means of fair fighting, instability in the herd will result.
Then there is also the body language. Without horns, an important speech instrument is missing. The consequences are misunderstandings among each other.
Each horn is unique like a fingerprint. The number of calves can be read off it, because with each pregnancy the horns of the mother cow form a horn ring. And also the way of feeding, climatic influences or diseases have an influence on the horn growth.
THE HORN AS DIGESTIVE ORGAN
The horns serve as a metabolic organ for digestion. The paranasal sinuses of the cow reach into the horns. During rumination, the digestive gases reach the tips of the horns. Through the mucous membranes of the sinuses, the cow can evaluate what conditions prevail in the rumen and whether the feed quality is right. If the cow lacks horns, her perception of digestion is limited, making it more difficult to judge.
The conclusion from this or rather the conclusion is that the quality of milk and meat suffers from this. The milk of horn-bearing cows is said to taste better and cheese is said to be easier to make. There is no scientific proof of this – but the logic is understandable.
WITHOUT HORNS THE COW LACKS A SENSE ORGAN
No, our hair is not comparable to a horn. Contrary to the assumption that the horn, similar to our hair, is insensitive to pain, the horn is permeated with blood and nerve tracts. I.e. cows can therefore perceive touch, temperature and other sensory impressions through their horns.
In hot climates, the horns also serve as a kind of air conditioning system. The warmth of the air, which also flows through the horns, which are strongly supplied with blood, is released via the large horn surface. The hotter the environment, the larger the horns and the more heat is released through them. Doesn’t that sound logical or not?
THE MORE BARREN THE LAND, THE BIGGER THE HORN
The living conditions or the habitat of the cows therefore have a great influence on the development of the horn. The feed supply also plays a role in the horn size. If the cows live in areas with easily accessible, strong vegetation, the animals form smaller horns. The more barren and inhospitable the land, the more the animals have to manage with their food and the larger the horns become. On the other hand, the horns remain relatively small if the vegetation is rich in easily digestible food and easily accessible.
It can even be observed that changing living conditions result in an adaptation of the horns within a few generations. An example of this is the import of German cattle with naturally small horns through a cattle farm in Egypt. Already the next generation trained horns significantly larger than those of their dams – a clear and verifiable indication that the type of feeding and climatic conditions have an influence on the horns.
What happens now when animals living in the steppe are dehorned? The veterinarian Joseph Werr could already observe in 1930 that there are no health consequences as long as the animals are well provided with food. However, if this circumstance is not given, the cows are much more prone to disease.
PROnatur® with a clear no to dehorning cows!
With the above information we want to explain a little more about the topic of dehorning and why we rely on milk from the horned cow.
For further information please visit www.hornkuh.de.
PURE AND LACTOSE-FREE GHEE FOR FULL PLEASURE
Our pure butter fat is completely free of stigmasterol and lactose.
PREMIUM GHEE is also perfectly suitable for ketogenic and low-carb diets. Easy to digest.
The intensification of the original taste of food through this GHEE is unbelievable. Fats are generally very good flavor carriers, but we also take the full butter aroma of the previously fresh Alpine sweet cream butter. For this reason, we call this ghee PREMIUM GHEE because it is simply different, simply better. It is very high-quality within the ghee family and cannot be compared to industrially manufactured mass products.
Whether it’s for ROASTING, COOKING OR BAKING, our PREMIUM GHEE has a considerable effect on all dishes that are made with it. All meals remain succulent and taste excellent with the particular taste of PREMIUM GHEE. Try it yourself!
PROnatur24® Premium Ghee exclusively in glass!
We have specifically decided for filling in the high-quality glass and thus to the consistent NO for the easier to handle plastic packaging. We are very aware that the demands on the packaging are increasing and that we cannot pass these additional costs on to the customer. It is our love for this premium ghee. It is an absolute no-go to put this very high-quality food into a commercially available packaging plastic – even if it were food-safe. In addition we stand with our name for a message concerning our environment and ecological footprint which we leave behind.
Translated with www.DeepL.com/Translator (free version)
PREMIUM GHEE obviously contains NO PRESERVATIVES!
Completely free of preservatives, you have a universal fat for ayurvedic cooking and generally for particularly fine cooking in your hands with our PREMIUM GHEE. Perfectly suitable for roasting schnitzels, steaks, or vegetables in the pan, where it doesn’t spray and builds a nice brown crust. When baking, it is more than just a suitable butter replacement – simply great!
PREMIUM GHEE, change in diet and ketogenic or low-carb diet
Eating the wrong food is one of the main reasons that obesity is a civilization disease. Diets also do not sort this problem out – they only have the well-known yo-yo effect. Regulating your weight long-term can only be done with a change of diet, which requires you to know about dieting. We won’t go into further detail on this topic, but we will leave the “WIRK cookbook“. Because: “What people eat is not necessarily food for people!”
A ketogenic or low-carb diet is a possible way of changing your diet. Our PREMIUM GHEE is obviously no way to become thin, we purely recommend it as high-quality natural and enjoyable alternative to classic butter and oils for cooking, roasting and baking. However, our PREMIUM GHEE is perfectly suited to anyone who envisages changing their diet to a “ketogenic / low-carb” diet.
Properties and shelf life of the PREMIUM GHEE
PREMIUM GHEE can also be heated to higher temperatures (the smoke point is 205 °C) – therefore it is also a perfect fit for roasts. It is also possible to deep-fry, but our PREMIUM GHEE is almost too good for that, right?
Our PREMIUM GHEE has a much longer shelf life than butter because of its low water content. Uncooled, it has a shelf life of min. 2 months, and it will last for many more months if cooled. We generally recommend storing our PREMIUM GHEE in the fridge between 3 °C and 9 °C.
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