FAQs

Paavni Farm Fresh Cow Milk:

• Pasteurised for food safety, but not homogenised — so the natural cream layer stays intact.
• Sourced from our own Gaushala and A2-certified partner farms.
• Delivered fresh to your doorstep before 7 AM — in a glass bottle.
• Quality-tested with lab reports on file.

Standard Packaged/Pouch Milk:

• Pasteurised and homogenised — the cream is broken up and distributed evenly.
• Packaged for longer shelf life and wider distribution.
• May be sourced from multiple unidentified origins.

A2 milk is cow’s milk that contains primarily the A2 beta-casein protein, rather than the A1 beta-casein protein found in most commercial milk. Research suggests A2 milk may be easier to digest for some people.

A2 milk is produced by cows with A2 genetic traits, which include certain indigenous desi breeds such as Sahiwal, Red Sindhi and Tharparkar, as well as some hybrid and exotic breeds that carry the A2 gene.

At Paavni, our A2 Farm Fresh milk is sourced from A2-certified cows at our own Gaushala and from A2-certified partner farms. Our farm works with a mix of cattle including desi breeds, exotic breeds and hybrid breeds, with a focus on progressively building A2 genetic capacity in our herd.

• Delivered fresh in a glass bottle.
• Pasteurised for safety, not homogenised — cream layer stays intact.

Fortification is the process of adding essential micronutrients, such as vitamins and minerals, to staple foods to improve their nutritional value. The goal of fortification is to prevent or reduce the risk of micronutrient deficiencies, which can have significant public health implications.

Common examples of fortification include:

1. Iodizing salt to prevent iodine deficiency and thyroid problems
2. Adding vitamin D to milk to support bone health
3. Enriching flour with iron, thiamin, niacin, and folic acid to prevent anaemia and neural tube defects
4. Fortifying breakfast cereals with vitamins and minerals

Fortification can be:

1. Mandatory: Required by law or regulations.
2. Voluntary: Done by manufacturers to enhance their products.

Pasteurisation is a heat treatment process that eliminates harmful pathogens in milk, making it safe to drink. It is a food safety standard required under the Food Safety and Standards (Milk and Milk Products) Regulations in India.

The pasteurisation process involves:

1. Heating milk to at least 72°C for at least 15 seconds (HTST method).
2. Rapidly cooling the milk to below 4°C for packaging and distribution.

Paavni pasteurises all its milk. Our milk is not homogenised, which means the natural cream layer stays intact after pasteurisation.

Milk from indigenous desi breeds of cows, such as Sahiwal, Red Sindhi and Tharparkar, is valued for several characteristics:

1. These breeds typically produce milk with A2 beta-casein protein, which some people find easier to digest.
2. Desi cow milk has a rich, creamy flavour and natural cream content.
3. Indigenous breeds are well-adapted to Indian conditions and are generally suited to natural and low-input farming systems.
4. Promoting desi breeds supports sustainable farming and the preservation of India’s agricultural heritage.

Note: The nutritional content and properties of milk vary depending on breed, feed, farming practices and individual animals. Paavni works with a mix of desi, exotic and hybrid breeds, with a focus on progressively building A2 genetic capacity in our herd.

Paavni milk is currently not certified organic. We do not make an organic claim on our products at this time.

However, transitioning towards more natural and sustainable farming practices is a stated goal of Paavni. We are working to progressively adopt natural farming methods — including responsible fodder management, reduced use of synthetic inputs, and improved animal welfare practices — with an aspiration to achieve organic farming standards at our own farm by 2032.

We will communicate clearly when and if we achieve formal organic certification. Until then, we encourage customers to judge us by the quality, freshness and transparency of what we deliver to their homes.

Traditional buttermilk (chaas) can be prepared at home using pasteurised milk or curd. Here is a simple method:

1. Start with Paavni Farm Fresh pasteurised cow milk. Heat the milk and allow it to cool to room temperature.
2. Add a small amount of curd (dahi) as a starter culture and mix well.
3. Cover and allow to set at room temperature for 6–8 hours until it becomes dahi.
4. Churn the dahi using a traditional wooden churner (mathani) or a blender until butter separates.
5. Remove the butter. The liquid left behind is traditional buttermilk (chaas).
6. Add water, salt, and roasted jeera to taste and serve chilled.

Buttermilk is a naturally probiotic-rich drink, great for digestion and hydration — especially in the summer months.

Buttermilk (chaas) is a fermented dairy drink prepared from curd or as a by-product of churning butter. It is a traditional staple in Indian households and is valued for its taste and digestive properties.

Some commonly noted benefits of buttermilk:

1. Contains live cultures (probiotics) that support gut health and digestion.
2. Good source of calcium, important for bone health.
3. Naturally cooling — a traditional remedy for acidity and summer heat.
4. Lighter than whole milk, making it easier to digest for many people.
5. Good source of protein and B vitamins.

Note: Individual health outcomes vary. If you have a specific medical condition, consult a healthcare professional before making dietary changes.

There are meaningful differences between paneer made from fresh whole cow milk and paneer made from reconstituted milk powder:

Fresh cow milk paneer (like Paavni Malai Paneer):

1. Made from fresh whole milk — no powder, no reconstitution.
2. Softer texture and a richer, creamier flavour.
3. Higher moisture content — feels fresh and tender.
4. No added preservatives — best consumed fresh.

Milk powder paneer:

1. Made from reconstituted milk powder, which is dried milk dissolved in water.
2. Can have a denser, more rubbery or crumbly texture.
3. May have a flat or less fresh flavour due to the powdering and reconstitution process.
4. Often has a longer shelf life due to lower moisture content.

Paneer made from pure farm-fresh whole milk offers several advantages:

1. Richer, creamier flavour and a softer, more tender texture than powder-based paneer.
2. Made with minimal processing, preserving the natural properties of milk.
3. No milk powder, no added preservatives.
4. Higher protein content than powder-based equivalents.
5. Supports local, traceable dairy farming.
6. Versatile in cooking — from curries to desserts.

Paneer is a fresh Indian cheese that is a staple in vegetarian diets. Some commonly noted nutritional benefits:

1. High in protein — excellent for muscle health and vegetarian diets.
2. Rich in calcium, important for bone health.
3. Contains vitamins A, D and B12.
4. Good source of phosphorus, potassium and magnesium.
5. Versatile ingredient suitable for a wide range of dishes.

Note: Individual nutritional requirements vary. Paneer is a calorie-dense food — consume as part of a balanced diet.

Cow ghee and buffalo ghee have some notable differences:

1. Fat content: Buffalo ghee is slightly higher in fat than cow ghee.
2. Colour: Cow ghee is typically golden-yellow; buffalo ghee tends to be whiter or creamier in colour.
3. Flavour and aroma: Cow ghee has a milder, sweeter aroma; buffalo ghee has a stronger, nuttier flavour.
4. Texture: Cow ghee sets with a danedar (grainy) texture; buffalo ghee tends to set more smoothly.
5. Digestibility: Cow ghee is generally considered lighter and easier to digest.

Paavni produces pure cow ghee only — in both classic and Bilona varieties.

Cultured (Bilona) Ghee:

1. Made by first culturing milk into curd, then churning the curd to extract butter, then slow-cooking the butter into ghee. This is the traditional bilona method.
2. Richer, more complex aroma and flavour.
3. Considered premium due to the additional steps involved.

Non-Cultured Ghee:

1. Made by directly heating cream or butter to clarify it into ghee.
2. Milder flavour and aroma.
3. The more common commercial method.

Paavni offers both — our classic Ghee and our premium Bilona Ghee.

Bilona ghee is made using a traditional multi-step process:

1. Sourcing milk: Fresh cow milk is collected from the farm.
2. Culturing into curd: The milk is set into dahi (curd) using a natural starter culture.
3. Churning: The curd is churned using a traditional churner (mathani or bilona) to separate butter from buttermilk.
4. Collecting butter: The butter is washed with cold water and set aside.
5. Slow cooking: The butter is heated slowly over a low flame until the water evaporates and the milk solids separate.
6. Clarification and straining: The golden liquid is skimmed and strained through fine muslin to remove all milk solids.
7. Bottling: The pure, fragrant ghee is bottled and sealed for delivery.

The result is a golden, danedar, aromatic bilona ghee — Paavni’s premium cow ghee variety.

Cow ghee has been a staple of Indian cooking and traditional practice for centuries. Some commonly noted benefits:

• Rich in fat-soluble vitamins A, D, E and K.
• Contains butyric acid, which supports digestive health.
• Has a high smoke point, making it suitable for high-temperature cooking like tadka and frying.
• A concentrated source of energy.
• Widely used in traditional Ayurvedic practice.

Note: Ghee is calorie-dense. Consume as part of a balanced diet. Individual health outcomes vary — consult a healthcare professional if you have specific dietary requirements.

The Kolhu method is a traditional oil-pressing technique used to extract oil from oilseeds and nuts without the use of heat or chemical solvents.

• Oilseeds or nuts are cleaned, dried and then pressed using a traditional wooden or stone press (kolhu).
• The pressure releases the oil naturally, which is collected and filtered.
• The resulting oil retains its natural flavour, aroma and nutrients.

The Kolhu method is used for sesame seeds, mustard seeds, groundnuts and other oilseeds. It is a cold-pressing technique, meaning the oil is not subjected to high heat during extraction.

They are related but not identical terms. Kolhu refers to the traditional press or machine used to extract oil. Cold-pressed oil refers to oil extracted without heating the seeds beyond approximately 40°C, preserving more of the natural nutrients and flavour.

Many Kolhu extractions are cold-pressed in practice, and the two terms are often used interchangeably. However, not every Kolhu extraction is necessarily cold-pressed by formal definition.

Groundnut oil (also known as peanut oil) is commonly used in Indian cooking. Some noted characteristics:

1. Rich in monounsaturated and polyunsaturated fats.
2. Contains vitamin E, an antioxidant.
3. Has a high smoke point, making it suitable for frying and sautéing.
4. Mild flavour that suits a variety of cuisines.

Note: Individual health outcomes vary. Consult a healthcare professional for dietary advice specific to your needs. People with peanut allergies should avoid groundnut oil.

Mustard oil (sarson ka tel) is a traditional cooking oil widely used across Bihar and Eastern India. Some noted characteristics:

1. Contains monounsaturated and polyunsaturated fatty acids.
2. Rich in antioxidants.
3. Distinctive sharp flavour and aroma valued in Indian cooking.
4. Traditional uses in pickling, cooking and hair care.
5. Has a reasonably high smoke point suitable for cooking.

Note: Mustard oil is approved for use in food in India. Individual health outcomes vary — consult a healthcare professional for dietary advice.

Flaxseed oil (also known as linseed oil) is a plant-based oil noted for its omega-3 fatty acid content. Some commonly noted characteristics:

1. Rich in alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
2. May support heart health and help reduce inflammation.
3. Used as a dietary supplement and in cold preparations — not suitable for high-heat cooking.
4. May support digestive health.

Note: Individual health outcomes vary. Consult a healthcare professional before using flaxseed oil as a supplement, especially if you are on medication or have a medical condition.

Sesame oil (til ka tel) has been used in Indian cooking and traditional practice for centuries. Some noted characteristics:

1. Contains sesamin and sesamolin, natural antioxidants.
2. Rich in monounsaturated and polyunsaturated fats.
3. Traditional uses include cooking, pickling and Ayurvedic oil-pulling practice.
4. Distinctive nutty flavour suited to certain Indian cuisines.

Note: Individual health outcomes vary. Consult a healthcare professional for dietary advice specific to your needs.

Coconut oil is widely used in Indian cooking, especially in South India, and in hair and skin care. Some noted characteristics:

1. Rich in medium-chain triglycerides (MCTs), which are rapidly absorbed for energy.
2. Stable at high temperatures, suitable for cooking.
3. Commonly used in hair care and as a moisturiser.
4. Distinctive flavour and aroma suited to certain cuisines and preparations.

Note: Coconut oil is high in saturated fat. Individual health outcomes vary — consume as part of a balanced diet and consult a healthcare professional for specific dietary advice.