A2 DESI COW BILONA GHEE- 500ml

Bilona Ghee made from A2 milk from the indigenous breed cows, has anti-bacterial, antifungal and antioxidant properties.

Ghee aids digestion. It is high in butyric acid and builds gut health. Cultured ghee contributes to the gut microbiome.

Ghee acts as a lubricant for joints.It has a high smoking point and helps in better absorption of protein contained in lentils and greens.

In Ayurveda ghee is know as "Elixir of life" as it is popularly known to increase vigor, vitality adn strength.

Vitamins A, E, K prevalent in ghee are vital for brain, skeletal and physical health. Ghee, is especially recommended for babies and children.Ghee is excellent for skin, hair and eye health too..

1. What does "Bilona" mean?

"Bilona" is a 5000 years old practice of churning curd to extract butter to make ghee. It is common practice to make Ghee using cream or malai. "Culturing" is the process of inoculating either cream or milk with a natural curd starter for it to undergo fermentation to make Curd (Yoghurt) or Dahi. This Curd is then churned or "bilona" to separate the white Butter (Makkhan) which is then slowly heated and clarified to make Ghee.

2. I know A2 is good; but what is A2?

A2 is a type of Beta Casein protein in Milk of the Zebu breed of Cows native to some countries including India. A2 Ghee is the ghee made from the milk of Indigenous breed cows - there are many breeds like Gir, Sahiwal, Rathi, Tharparkar, Kankrej etc.

3. What makes the Master Almighty's Bilona Ghee special?

It starts with the health of the Cows - both physical and mental. Our Cows are treated with love, they graze freely, feed on all that grows naturally around the farm. Our cows are of the indigenous pure breed variety. They are not artificially inseminated. We collect the milk only after the calf is fed its share. The Ghee is made the traditional way - we use fire wood and sun-baked cow dung cake as fuel. It is prepared in Iron Kadhais and is made by hand by farmer folk in our village. We do not make Ghee from direct cream or Malai. Fresh milk is boiled, cooled down naturally, inoculated with Curd starter and left to ferment overnight. During Predawn hours (Brahmamahurat) the Dahi is churned to separate fresh white butter (Makkhan) which is then clarified over firewood to make Ghee.

Click here to watch our A2 Bilona Ghee - In The Making