The process of making A2 Gir cow ghee involves several steps. First, the milk from purebred Gir cows, known for their A2 protein type, is collected. The milk is then traditionally churned to separate the cream. The cream is heated slowly until the water content evaporates, resulting in clarified butter or ghee. This ghee is then carefully filtered to remove any impurities, resulting in a golden-colored, aromatic, and nutrient-rich A2 Gir cow ghee with a distinct flavor and health benefits.