A2 ghee refers to clarified butter that is derived from the milk of cows that produce A2 beta-casein protein. This type of protein is found in the milk of certain cow breeds, such as the indigenous Indian breeds like Gir, Sahiwal, and Red Sindhi. A2 milk is considered to be a more traditional and potentially easier-to-digest form of milk compared to A1 milk, which contains A1 beta-casein protein.

The process of making A2 ghee involves simmering butter to remove water content and separate the milk solids, leaving behind a golden, clarified liquid. Ghee has been a staple in Indian and Ayurvedic cooking for centuries and is known for its rich, nutty flavor.

Some people believe that A2 ghee, sourced from cows that produce A2 milk, may have certain health benefits, such as being easier on digestion for those who are lactose intolerant or sensitive to A1 beta-casein. However, it's essential to note that scientific research on these claims is still evolving, and individual responses to dairy can vary.

A2 ghee is commonly used in cooking, baking, and traditional Ayurvedic practices. It has a high smoke point, making it suitable for various culinary applications, including frying and sautéing. Additionally, ghee is prized for its potential health benefits and nutritional profile, containing healthy fats, vitamins, and antioxidants.

When purchasing A2 ghee, it's important to choose a reputable brand that sources its milk from verified A2-producing cow breeds and follows quality production standards.