Made using the ancient Bilona method, this ghee is hand-churned in small batches from curd and slowly simmered to retain all its nutrients. Rich in butyrate, antioxidants, and healthy fats, it boosts immunity, supports digestion, and enhances mental clarity. Golden, grainy, and aromatic — just like homemade.
Process of Making A2 Gir Cow Ghee
(Bilona Method)
Since ancient times, the Bilona method has been one of the most traditional and time-tested processes for making ghee.
First, curd is prepared naturally using A2 Gir cow milk. This curd is then churned using a wooden Bilona (Mathani), rotated in both clockwise and anti-clockwise directions. This helps extract the Makhan (butter) from the curd in a natural way.
Next, the Makhan is slowly heated on a traditional cow dung fire for about 4–5 hours, until the pure ghee is separated. This method helps retain the natural aroma, nutrients, and taste of the ghee.
The entire ghee-making process is done early in the morning during Brahma Muhurat, maintaining complete hygiene and purity throughout.
To make just 1 kg of A2 Gir Cow Ghee, about 25–27 liters of milk are required.
Once the ghee is ready, it is packed in glass jars, completely untouched by hands — pure, traditional, and ready to serve you.
