A2 Desi Cow Ghee is more than just a kitchen staple—it’s a symbol of nourishment, purity, and heritage. What sets it apart is not just its nutritional profile but also the authentic, time-honored method used in its preparation. Here’s a step-by-step look at the traditional Bilona process that transforms fresh milk into golden, aromatic A2 ghee.
Step 1: Ethical Milking After Calf Has Been Fed
The process begins with compassion and care. The indigenous cow is milked only after the calf has been fully fed and satisfied. This ensures that the young one’s nutritional needs are met first, reinforcing an ethical approach to dairy farming. The remaining milk, rich in nutrients, is collected for further processing.
Step 2: Boiling Milk on a Wood Fire
The freshly collected milk is then boiled over a traditional wood fire. This slow, even heating enhances the milk’s flavor while preserving its nutritional essence. The use of wood fire gives the milk a subtle, smoky richness that carries into the final ghee product.
Step 3: Natural Curdling Overnight
Once boiled, the milk is set aside and allowed to cool naturally. It is then left outside overnight to ferment and curdle on its own. This step is crucial because it avoids the use of artificial agents and relies on nature’s pace to develop wholesome curd—full of live cultures and probiotic benefits.
Step 4: Churning the Curd – The Bilona Method
The curd is churned using a traditional wooden churner, historically known as the Bilona. This ancient technique involves clockwise and counterclockwise motion to gently separate the butter (called Navneet) from the buttermilk. The use of wooden tools helps maintain the natural temperature and avoids contamination from metals or machines.
Step 5: Extracting Ghee from Navneet
The extracted Navneet (white butter) is collected and slowly heated over a low flame. As it simmers, the butter begins to clarify, releasing its water content and separating the milk solids. The result is a golden liquid known as A2 Desi Cow Ghee—rich, aromatic, and loaded with health benefits.
Difference Between A2 Desi Cow Ghee and A2 Gir Cow Ghee
At our platform, you’ll find two different types of A2 Desi Cow Ghee and A2 Gir Cow Ghee. Here is a comparison table that summarizes the differences between both of them.
| Feature | A2 Desi Cow Ghee | A2 Gir Cow Ghee |
| Source | Made from indigenous desi cow breeds | Made specifically from Gir cow’s milk |
| Protein Content | Rich in A2 beta-casein protein | Higher in A2 protein and essential fatty acids |
| Color | Golden yellow due to higher beta-carotene | Deep golden color with a rich aroma |
| Aroma & Texture | Aromatic with a slightly grainy texture | Distinct nutty flavor and smoother texture |
| Flavour Profile | Balanced flavor, ideal for everyday cooking | Premium and slightly more expensive |
| Health Benefits | Supports digestion and promotes overall health | Best for Ayurvedic benefits and medicinal use. |
Conclusion
The traditional method of making ghee is rooted in ancient Indian wisdom and respects both the animal and the environment. The use of ethical practices, wooden tools, and slow processing preserves the ghee’s purity and enhances its therapeutic properties. Every spoonful of this ghee carries the legacy of clean eating and mindful living—a legacy that Adya Organics continues to uphold by staying true to these authentic practices and delivering nourishment in its purest form.
