Name: A2 Desi Cow Ghee 1 L
Brand: Anvayapure
SKU: GHEE-1L
Price: 2352 INR
Availability: InStock
Rating: 4.8 (41 reviews)

Question 1

What is the bilona method, exactly?

Accepted Answer

Milk is set into curd overnight, the curd is churned to butter, and the butter is cooked slowly over a wood fire until it becomes ghee. Four steps, in that order. The shortcut most ghee takes is to skip the curd entirely and boil cream straight into butterfat, which is faster, cheaper, and a different thing. Bilona is the older method and the reason this ghee tastes the way it does.

Question 2

What does A2 actually mean here?

Accepted Answer

A2 is the beta-casein variant typical of indigenous breeds like Sahiwal, which is why we name the breed. We use it to describe the source of the milk, not to make a health claim. If you have seen A2 sold as a cure for something, that was not us.

Question 3

Which cow breed is this ghee from?

Accepted Answer

Sahiwal, from our own herd at Ma Sumitra Devi Goshala. One breed, one farm. Gir is the breed most often named in A2 ghee. Sahiwal is a different indigenous breed.

Question 4

How do I know it is pure?

Accepted Answer

Read the certificate rather than the jar. Ours is published in full on our lab reports page, tested by Reliable Test House Private Limited, Lucknow, a NABL-accredited private laboratory (TC-16267). The latest ghee report shows 99.72% milk fat and a negative Baudouin test, the standard check for vanaspati adulteration. The home tests you will find online, melting it in a palm, watching how it freezes, judging the colour, do not prove purity. Grain, colour and smell vary with the season and the cook. A certificate is the only honest answer, which is why we publish ours.

Question 5

How much should I buy the first time?

Accepted Answer

The 500 ml. A litre lasts a family that cooks daily somewhere between two and four months, which is a long commitment to a taste you have not tried yet.

Question 6

Why is the ghee grainy?

Accepted Answer

The grain forms when ghee cools slowly after a wood-fire cook. Industrial ghee is cooled fast and comes out smooth. Danedar texture is a sign of the slow method, not a fault.

Question 7

Why does it cost more than supermarket ghee?

Accepted Answer

Less milk per cow, less ghee per litre, and lab bills we choose to pay. It takes close to 30 litres of milk to make one kilo of this ghee.

Question 8

How long does it last after opening?

Accepted Answer

The label gives 12 months from manufacture. In an airtight jar with a dry spoon, it lasts comfortably. It does not need a fridge.

Question 9

The ghee arrived melted. Is it spoiled?

Accepted Answer

No. Ghee melts above roughly 25 degrees and solidifies again in a cool kitchen. Texture may change slightly. The lab report values do not.

Question 10

Where is the lab report?

Accepted Answer

Scan the QR on the jar, or open the lab reports page. The most recent test report for this ghee is published there.

Question 11

What if the jar arrives broken or leaking?

Accepted Answer

Photograph it and contact us within 7 days of delivery. We send a replacement or refund the order. Your choice.

Question 12

Does the ghee leak in transit?

Accepted Answer

The jar is glass with a sealed lid, packed upright in a moulded carton. In summer the ghee can arrive liquid. That is heat, not a leak. If the seal is broken or the carton is wet, photograph it and message us within 7 days.

Question 13

Why is there no cash on delivery?

Accepted Answer

We are a small farm and COD parcels come back unsold too often to absorb. Prepaid keeps the price where it is.

A2 Desi Cow Ghee 1 L

Pure, in numbers.

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