Product description
What is A2 Ghee & why does it matter?
Not all ghee is created equal. Most commercial varieties—even those labeled "pure" or "desi"—are made from A1 milk or a blend of A1 and A2, processed rapidly, and often sourced from cows raised in confined, grain-fed environments.
A2 Desi Cow Ghee is crafted exclusively from the milk of indigenous desi cows—such as the Gir breed—that naturally produce only the A2 beta-casein protein. This is the form of protein your body is better adapted to digest. In contrast, A1 beta-casein—common in hybrid European breeds—behaves differently in the gut and is often associated with digestive discomfort.
We source our milk from farms where cows are grass-fed, free-roaming, and ethically cared for—from fodder to milking. No factory farming. No hormones. No shortcuts.
The Bilona Method — Why It Changes Everything
The traditional Bilona method begins with curd, not cream—preserving nutrition, enhancing digestibility, and developing a deeper, richer flavor.
Step 1: Fresh A2 milk is cultured into curd overnight using a natural live culture.
Step 2: The curd is hand-churned in a clay pot using a wooden churner to extract white butter.
Step 3: The butter is slowly simmered over a low flame until the milk solids separate, leaving behind pure golden ghee.
Unlike industrial cream-separator methods that skip fermentation, the Bilona process takes time—but delivers superior nutrition, taste, and quality.
Nutrition
Serving size: 1 tablespoon (14g)
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 123 kcal | — |
| Saturated Fat | 9g | 45% |
| Omega-3 Fatty Acids (ALA) | 40 mg | — |
| Butyric Acid (C4:0) | 0.5 g | — |
| Vitamin A (Retinol) | 438 IU | 15% |
| Vitamin D | 12 IU | 3% |
| Vitamin E (Tocopherol) | 0.4 mg | 3% |
| Vitamin K2 (MK-4) | 1.5 mcg | 1% |
| Conjugated Linoleic Acid (CLA) | ~20–40 mg | — |
How to Use It
Use it as your everyday cooking essential—perfect for sabzi, dal, tadka, or biryani. Add a spoon to warm milk at night for recovery, spread it over fresh roti, or use it as a wholesome butter alternative in baking. For a traditional Ayurvedic ritual, take half a teaspoon on an empty stomach.
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Sign UpThe Bilona method is a traditional Ayurvedic process of making ghee that begins by culturing full-fat A2 milk into curd, then hand-churning the curd to extract white butter, and finally simmering that butter slowly into ghee. Unlike the more common cream-separator method used in commercial ghee production, the Bilona method retains more of the natural fat-soluble vitamins, butyric acid, and omega-3 fatty acids from the original milk. It is more labour-intensive and produces a smaller yield, which is why Bilona ghee is priced higher — but the nutritional and flavour difference is significant.
Yes. During the ghee-making process, milk solids (which contain lactose and casein) are removed when butter is simmered and strained. The result is a product that is both lactose-free and casein-free, making it suitable for most people with dairy sensitivities. Our A2 Desi Cow Ghee is made exclusively from A2 beta-casein milk, which is also associated with easier digestion compared to A1 varieties. If you have a severe dairy allergy, we recommend consulting your healthcare provider before use. Yes.
A2 Desi Cow Ghee has a high smoke point of approximately 250°C (480°F), which makes it one of the most stable cooking fats for high-heat applications including deep frying, sautéing, roasting, and baking. Unlike refined vegetable oils or butter, ghee does not break down into harmful compounds at high temperatures. This makes it a safe and flavourful choice for everyday Indian cooking — from tempering spices to preparing rotis and biryanis.
