The Bilona method is a traditional, slow process where A2 milk is first converted to curd, which is then hand-churned to create butter. This butter is then slow-cooked over a low flame. This process ensures the ghee retains maximum nutritional value, a higher smoking point, and a distinct, nutty aroma.

We use A2 Gir Cow milk because Gir cows are a native Indian breed known for producing A2 milk, which contains the A2 beta-casein protein, making it easier to digest than conventional A1 milk. Our cows also graze on forest lands rich in Ayurvedic herbs.

Yes. Our ghee supports tribal communities who practice ethical dairy farming, ensuring the cows are forest-grazed, well-cared for, and are never subjected to artificial hormone injections. We support the protection of the Gir cow breed and fair compensation for our farmers.

Since ghee is clarified butter (milk solids and water are removed during the slow-cooking process), our Bilona Ghee is virtually lactose-free and casein-free, making it well-tolerated by most people who are sensitive to dairy.

Store the ghee in an airtight jar in a cool, dark, and dry place. Refrigeration is not required, as ghee is shelf-stable. Avoid using wet utensils, which can introduce moisture and reduce their shelf life.

The flavor comes from a combination of three factors: the forest grazing of the Gir cows (which incorporates Ayurvedic herbs into their diet), the 80-year-old family recipe, and the low-heat Bilona cooking method.