A2 Gir Cow Ghee | Traditional Bilona Method | Pure Desi Ghee

Why A2 Ghee Is Different from Every Other Ghee on the Market There are two important things about this ghee and both of them matter. The first is A2 milk. The second is the Bilona method. Together they create a ghee that is so different from commercial ghee that comparing them is almost unfair. A2 refers to the type of beta-casein protein in the milk. Native Indian cow breeds like the Gir cow produce milk containing the A2 form of beta-casein, which is much easier to digest than the A1 form found in most commercially farmed European breeds. Many people who are sensitive to regular dairy and struggle with commercial ghee find A2 ghee entirely comfortable because the protein structure is fundamentally more biocompatible with human digestion. The Bilona Method — Why It Matters Commercial ghee production starts with separating cream from milk and heating it into ghee. It is efficient and produces large volumes. The Bilona method does something fundamentally different. The A2 milk is first set as curd. The curd is then hand-churned using a traditional wooden churner — the bilona — to separate the butter. This butter is then slowly simmered on a low flame to produce ghee. This process…