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Side-by-side comparisons that cut through marketing. Real differences in process, nutrition, and value.
Both come from cow milk, but the protein structure is fundamentally different. A2 ghee is made from milk of indigenous Indian breeds (Gir, Sahiwal) carrying only A2 beta-casein. A1 ghee uses milk from hybrid/foreign breeds (Holstein, Jersey) which produce A1 protein, which some people report is harder to digest.
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Bilona is the ancient 8-step process: milk → curd → hand-churned butter → slow-cooked ghee. Machine-made ghee skips fermentation and extracts butter directly from cream. The shortcut saves 2 days but sacrifices flavor, nutrition, and tradition.
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Cold-pressed oil is extracted at low temperatures (<50°C) in a wooden ghani, preserving aroma, color, and nutrients. Refined oil is heat-extracted with chemical solvents, then bleached, deodorized, and stripped of natural compounds.
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