Our ghee is made from pure A2 milk procured from farmers in remote villages of UP. Our milk collection is completely supervised and tested for ensuring purity. Ghee is then made in hygienic environment. Our samples of ghee are regularly sent for testing to certified labs to ensure purity and authenticity.

Our cultured ghee is hand-made using processes defined in Ayurveda and followed by our dadis-nanis and mothers at home for ages. Unlike large corporates selling ghee made from any kind of milk collected from different sources, we are selective about our procurement. We have tie-ups with farmers having healthy indigenous cattle herd and providing best quality pure A2 milk.

Our ghee is hand-made by experienced farmers using pure A2 milk procured from grass-fed and natural-fodder fed cows and buffalos.

We test milk to ensure purity and quality. Random samples are sent to accredited labs for testing.

We have taken multiple measures to ensure that we provide best quality product at an affordable price. 1. We optimize our procurement channels for milk collection. We don’t own cows and buffalos, we have tie-ups with farmers for milk procurement. This reduces our cost on herd management. 2. Unlike most of the brands today, we haven’t invested extensively on marketing across various channels, rather we are focused on ensuring product quality and allow it to speak for itself. We have grown sustainably through mouth-to-mouth publicity and marketing. 3. We have kept a strict check on our operational expenses and other overheads to reduce cost overhead. 4. We operate on minimum profit margins and pass maximum benefits to our customers. We believe that we will grow as our customer count will grow and be loyal to us with our consistent quality.

There are a lot of myths around the form of ghee and people posting videos on social media without having in-depth knowledge of the subject. Texture of ghee depends on various factors like season, region from where milk is sourced from, age of cow and buffalo, kind of fodder given to cow and buffalo, heating of butter/cream, packaging conditions. So, irrespective of form factor of the ghee the quality of ghee remains same.

Just like texture of ghee, flavour of ghee is dependent on sourcing of milk i.e. from the region from where milk is sourced, breed of cow/buffalo, type of fodder fed, weather conditions.

Ghee is made using two methods: 1. Fresh Cream Based Ghee: In this method fresh cream is extracted from raw milk using centrifugation process. The fresh cream obtained is then heated in large iron vessels to make ghee. 2. Bilona Method: In this method, first milk is boiled and then curd is made from it. Curd is then churned to get clarified butter. The butter obtained from it is then heated to make ghee.

The primary difference betwee the Bilona & Cream Fresh ghee is the process by which it is made. Having said that, the Bilona is an age-old traditional, slow & hand-churned process to make ghee which ensures the ghee contains higher amount of vitamins, antioxidants, omega-3 fatty acid DHA, omega-6 (CLA). It is highly suitable for lactose-intolerant people & aids in better digestion. Due to its easy to digest nature, Bilona Desi Ghee is best suited for old age people, pregnant ladies and children. However, both the types of ghee are made from the A2 milk which is from the Desi Cow/ Buffalo & hence the benefits of both are well-known since ages. Both these types of ghee contain butyric acid which fights gut inflammation, aids digestion and cures constipation. The A2 desi ghee helps to boost natural immunity against diseases and infections due to the presence of beta-casein protein in the A2 milk that is more comparable to human breast milk.