It is strictly made from Curd (Dahi). This is the authentic "Bilona" method. Ghee made from cream is cheaper and harder to digest. Our curd-based process ensures it is lactose-friendly and rich in good fats.

Gir Cows are an indigenous Indian breed known to produce A2 Beta-Casein protein, which is closer to mother's milk. Regular ghee often comes from hybrid cows containing A1 protein, which can cause bloating and inflammation.

Yes, it has a distinct, nutty, and rich aroma. This aroma is the signature of slow-cooked Bilona ghee. If ghee has no smell, it is usually highly processed.

Yes! A2 Gir Cow Ghee contains Conjugated Linoleic Acid (CLA), which boosts metabolism. Consuming 1 teaspoon on an empty stomach with warm water is recommended by Ayurveda for weight management.

Generally, yes. Since we convert the milk into curd and then melt the butter, the milk solids (lactose/casein) are removed or broken down, leaving behind pure butterfat. Most people with lactose sensitivity digest our ghee without issues.