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Side-by-side comparisons that cut through marketing. Real differences in process, nutrition, and value.
Both come from cow milk. A2 ghee is made from the milk of indigenous Indian breeds such as Sahiwal and Gir, which carries only A2 beta-casein. A1 ghee, in practice, means ghee from Holstein, Jersey and crossbred herds, whose milk carries A1. Ghee is almost entirely fat, so very little of either protein reaches the jar.
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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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