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This is A2 ghee made the traditional bilona way: Gir cow milk is set into curd, hand-churned into makkhan, then simmered slowly into ghee. The maker says roughly 25 litres of milk go into each litre, which is why the ghee is grainy, golden and strongly nutty. It suits people who cook Indian food daily and want a curd-based ghee rather than a cream-based one. Against mass-market ghee, the bilona method and single-breed Gir milk are the selling points; the trade-off is a smaller supply and a stronger aroma that not everyone wants in baking.
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This is A2 desi ghee made from the milk of Gir cows using the bilona method. The milk is set into curd and hand-churned into makkhan. The makkhan is then slowly warmed on a low flame until it turns into ghee.
It takes about 25 litres of milk to make 1 litre of ghee. The ghee is grainy and golden, with a rich, nutty smell.
Use it on rotis, rice and dal, for tadka, and in sweets.
