This is ghee made the old way: whole milk from free-grazing Gir cows is set into curd, then hand-churned and slowly simmered. Because it starts from curd rather than cream, it has a grainy, nutty character and a fuller aroma than most commercial ghee. It suits people who cook Indian food often, follow A2-only diets, or want a traditional bilona ghee. Against mass-market ghee, it is slower and smaller-batch, with a stronger cultured flavor; the trade-off is a shorter shelf life once opened and a texture that varies from jar to jar.
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Buyers rate it very highly and mostly praise the aroma, the grainy bilona texture and the cultured taste. Many say it reminds them of homemade ghee. A few note that the flavor and color differ from jar to jar.
This is A2 ghee made from the milk of Gir cows. It is made from curd, not from milk or malai, using the traditional Bilona method. The ghee is slow-churned by hand and is not mass-produced.
The Gir cows are free-grazing, raised stress-free and hormone-free. The ghee contains Omega-3s, vitamins and bioactive nutrients. The Bilona method gives it a richer flavor and smoother texture than commercial ghee, and it is easier to digest.
Stir it into dal, drizzle it on hot rice, or have a spoonful before bed.
