Pure A2 Ghee | A2 Cow Ghee | Vedic Bilona Method| Curd-churned A2 Ghee | Cultured Ghee | Grass-fed free grazing cows | Traditional ghee

A2 Cow Ghee, the golden elixir of Ayurveda is prepared using the age-old Vedic method, also known as ‘Bilona’. Our A2 Cow Ghee is made using this ancestral traditional Vedic recipe. Farm fresh  Milk of indigenous Cow breeds is used in the preparation which contains  A2 beta-casein protein and thus, the Ghee is popularly known as A2 Organic Ghee.

In the traditional process of making Ghee fresh milk is converted into Curd and then by churning it Whole Milk Yogurt, famously known as ‘MAKKHAN’ is obtained. A2 Cow Ghee is prepared by warming Makkan at a very low temperature and thus retaining all the nutrients intact.

• It takes 25 liters of pure fresh A2 milk to make 1 liter A2 Cow Ghee.  A2 cow Cow Ghee is free of  preservatives, artificial colours and chemicals.

A2 Cow milk, A2 Cow milk curd starter

(No additives, no preservatives, no hydrogenation)

• Use for everyday cooking, sautéing, and tempering
• Add to rotis, rice, khichdi, and dals
• Suitable for high-heat cooking
• Can be consumed daily in moderation

• Cultured A2 Ghee made from fresh 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.
• Rich in vitamins A, E, K prevalent in ghee are vital for brain, skeletal and physical health.
• Traditionally known to support strength and immunity

Ghee - Store the ghee in a cool, dry place, away from direct sunlight and moisture.

Always use a clean, dry spoon to maintain purity and prevent contamination.

Ensure the lid is tightly sealed after every use to preserve aroma, freshness, and shelf life.