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- 20% off everything
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Bilona,
unhurried.
Twenty-five litres of A2 Sahiwal milk. Eight hours of hand-churning. One litre of golden, granular ghee, exactly the way it was made two thousand years ago.
From
₹2,940 / 1 L
What Makes A2 Ghee Special?
A2 ghee comes from the milk of indigenous Indian cow breeds, Sahiwal, Gir, Red Sindhi, Tharparkar. These cows produce milk containing only the A2 type of beta-casein protein, the original protein found in all cow milk for thousands of years. Our ghee is made from Sahiwal cow milk specifically, one of India's oldest dairy breeds, less commonly found in premium ghee than the better-known Gir.
Modern hybrid breeds produce A1 protein. Whether that difference matters for health is still argued, and we make no health claims. Ghee is almost all fat, so what A2 reliably tells you is the breed and the farming behind the jar.
Why the Bilona Method Matters
Curd-Based Process
Unlike commercial methods that heat cream directly, Bilona converts milk to curd first. This fermentation adds beneficial probiotics and makes nutrients more bioavailable.
Hand Churning
The wooden bilona churner operates at low speeds, preventing heat buildup that can damage delicate fatty acids and fat-soluble vitamins.
Slow Wood Fire
Gentle wood fire cooking over several hours develops the distinctive golden color and nutty aroma while preserving the medicinal properties valued in Ayurveda.
Frequently Asked Questions
Still deciding? Read A2 ghee vs regular ghee or our buyer's checklist for A2 ghee.
Ready to taste the difference?
Curd churned in a wooden bilona, cooked on a wood fire, tested at an NABL-accredited food-testing lab. Start with a 500 ml jar.
