A2 Ghee is pure desi ghee made from the milk of the Gir cow. A2 Ghee is one of the healthiest and tastiest ghees available. A2 ghee has been used extensively in culinary, lifestyle, and medical applications since ancient times.
For many Indians, ghee is a beloved food. Ghee is said to be a vital element in Indian families, whether it’s served with rice and daal or used to cook vegetables with. Why not use A2 ghee instead of ordinary ghee, because it is so much preferred?

What is A2 ghee?

A2 milk is produced by Gir cows and contains A2 beta-casein protein. This A2 milk is far more nutritious and is used to manufacture A2 ghee. A2 ghee has been an important element in many meals since ancient India. This ghee is utilised for ayurvedic purposes and is recommended by Hindu Shastras.

What is the Bilona method?

Ghee is traditionally made using the bilona method. Cow’s milk is cooked and cooled in this method. After that, a teaspoon of curd is added to the milk, which is then allowed to cool overnight. The curd is subsequently churned in order to extract butter.

The butter is then cooked until all of the water has evaporated, leaving only pure ghee. However, this is a slow process. As a result, just a few brands currently follow this procedure.

Preparation of A2 ghee

  • The culturing and fermentation of 50 litres of A2 milk into curd is required to make A2 ghee, which is a long but successful process.
  • The curd is then hand-churned into butter using a wooden churner. The “Bilona procedure” is the name for this method.
  • To make A2 ghee, this butter is then shimmered and cooked in a heavy-bottomed kettle with cow dung cake.
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