"matrah sarva bhutanam,
gavah sarv sukh prada"

A2 Gir Cow Ghee – The Bilona Way

Our A2 Gir Cow Ghee is very unique in its holistic taste and nutreint factors as it is made using the traditional ‘Bilona’ method.

Our 200 + Gir Cows are grazed freely in open pastures from dusk to dawn which plays a vital role towards selecting their fodder. Of the 72,000 Nadi’s present, the Surya Ketu Nadi of the Gir Cow plays a very vital role in capturing the Solar Rays of the Sun through its hump which produces the GOLD salt deposits in her blood.

These salt deposits are very much present in the Cows milk and other body fluids which gives a unique Golden hue color to the Ghee of this breed and the the ancient scripture state that “Suryaketu” nerve on cow’s back absorbs harmful radiations and cleanses atmosphere.

Surya Ketu Vein of Gir Cow, enriches her milk with:

The Gir cattle is an important Indian dairy cattle breed. They are very hardy and well-known for their tolerance to conditions of stress and resistance to various tropical diseases which makes the byproducts of this cow as the most healthiest food given by nature to mankind.

Our Process

The Art of Making A2 Gir Cow Ghee

Know Your Breed

Gir Cow is an important breed of Indian Dairy cattle and as the name suggests, this breed of cattle is a native of the Gir hills and the forests of Kathiawar, Gujarat.

Mother’s Love

The A2 Milk everyday is first fed to its young ones by the cow at the time of Brahma Muhurta and then the milk is utilized for the A2 ghee preparation.

The Bilona Method

The Traditional Bilona Method of extraction is followed in the production of the A2 Gir Cow Ghee and once the curd gets separated into Butter and Butter Milk, we get the Loni / Makkhan.

The Final Makhkhan

The Makkhan/Loni is now put to low-to-medium heat and in this process the butter starts becoming clear and there is a visible layer of solids at the bottom of the pot the ghee is almost ready. The Ghee will start emitting the peculiar aroma once it is ready.

Final Packaging

The final step is where the Golden Liquid A2 Ghee is strained through a strainer and stored in Glass jars. It is extremely important to pour the Ghee in a dry jar to prevent contamination.

A2 Cow Ghee v/s Butter/Oil

Speculations about which one is better, ghee or butter, has been going around for decades.

However, several studies and researches have proved that ghee is a much safer and healthier alternative to butter or vegetable oil. More nutrients than homemade ghee or a normal container of butter or oil are available

in the purest form of ghee produced from the milk of A2 cows.

Besides, here are some facts that support these studies meticulously

Parameters	A2 Cow Ghee	Butter/Oil
Smoke Point	450 degree F	350 degree F
Flavour	Rich, Nutty, and Grainy	Creamy and Smooth
Shelf Life	1 Year	1 to 2 months
Digestion	Easy to digest. It contains no lactose or Casein	Comparatively hard to digest. Contains lactose and Casein
Good Fat (in 1 tbsp)	14 mg	12mg
Omega 3 (in 1 tbsp)	45 mg	44.3 mg
Vitamin A (in 1 tbsp)	438 IU	350 IU
Vitamin D (in 1 tbsp)	15 mcg	0.19 mcg

"matrah sarva bhutanam,
gavah sarv sukh prada"

A2 Gir Cow Ghee – The Bilona Way

Our Process