A2 Ghee - Desi Cow Bilona Ghee, Hand Churned

A2 refers to the A2 beta-casein protein in milk from indigenous Desi cows. Most commercial dairy breeds like Holstein and Jersey produce milk with A1 beta-casein. Some people find A2 milk products easier to digest, though research on the difference is still developing. Our ghee is made exclusively from the milk of native Desi cows.

Bilona is the ancient Vedic ghee-making process: whole milk to curd to hand-churned makhan to slow-cooked ghee. This method preserves probiotic activity from the curd stage and produces granular, nutrient-dense ghee with a rich caramel aroma. Commercial ghee skips the curd stage entirely using cream separation, which produces a lighter and less nutritious product.

No refrigeration needed. Store your ghee in a cool, dry, dark place at room temperature. Avoid introducing water or wet spoons into the jar as moisture causes faster spoilage. If the ghee appears grainy or semi-solid in cooler temperatures, that is natural fat crystallisation and not a defect. Close the lid tightly after each use.

Ghee contains only trace amounts of lactose and casein, because the milk solids are separated out during churning and slow cooking. Many people with mild lactose intolerance tolerate it well. Start with a small amount to check your own tolerance, and if you have a diagnosed milk allergy, check with your doctor first.

One to two teaspoons a day is reasonable for most adults. Ayurveda has always treated ghee as a daily food rather than an occasional indulgence. The key is to use it in place of refined cooking oils and processed spreads rather than on top of them. Start with a teaspoon in your morning dal or on a roti and adjust based on how you feel.