top of page
Choose Excellence
with our Ghee
From the selection of A2 milk from well-cared-for cows and buffaloes to the traditional methods of churning and clarifying, every step is taken with precision and dedication.
Hand-churned
No chemicals
Pure A2 milk
Eco-friendly tin jars
From Farm to Your Table
Zero chemical &
Alteration
Handcrafted by women in rural communities
Lab-tested for purity and quality
Sourced ethically from small family-run farms
100% Customer
Satisfaction
Why A2 Milk Ghee?
Here's the Good Stuff
Discover the exceptional advantages of our Ghee, meticulously crafted from the A2 milk of Indian Cow and Buffalo breeds, to enhance your daily well-being.
Core Values
Made from pure A2 milk of Indian desi cows (Gangitir, Sahiwal)
Traditional Bilona method – hand-churned curd, slow-cooked
Traditional method (non-Bilona): milk → cream → ghee
DADI Approved Ghee
Fssai Certificate
100% Ayurvedic
Lactose-Friendly
Perfect For
Health-conscious families
Yoga practitioners & Ayurveda followers
Parents who care deeply about clean food
Anyone who craves the taste of tradition
Gold standard of purity
Aids Digestion
Healthy Heart
Vitamin A, Calcium and Iron
Helps in weight management
A glimpse into our processes
At Shivanno, we believe in the timeless art of traditional Indian methods to create products that are not just food but a legacy of health and wellness. Our process is a testament to our commitment to quality, purity, and the nourishing power of nature. Each product in our lineup is crafted with the utmost care, following age-old techniques passed down through generations. Now, let's take a deep dive into the production process for some of our products.
Selecting the Finest A2 Milk
The journey begins with the selection of A2 milk from indigenous Indian cows and buffalos, known for their superior quality milk. Grazing on the natural pastures of the Ganga flood plains, these animals provide milk that is rich in nutrients.
Daily Collection for Freshness
We collect the milk twice daily, ensuring each batch is as fresh as possible. This approach allows us to maintain the natural goodness of the milk without any need for preservatives.
Curd Preparation
The fresh milk is carefully boiled and then set to cool down. Once cooled, it is transformed into curd, an essential step in our ghee-making process.
Making with the Bilona Method
Employing the traditional Vedic Bilona method, the curd is hand-churned. This process is key to preserving the natural properties and enhancing the nutritional value of the ghee.
Extracting and Boiling Butter
From the churned curd, butter (Makhan) is extracted. This butter is then boiled, a critical step where it transforms into ghee, while we manually monitor the process to achieve the desired quality.
The Making of Shivanno's Desi Bilona Ghee
(available in cow and buffalo options)
The Making of Shivanno's A2 Fresh Cream Desi Ghee
(available in cow and buffalo options)
Hand-Milked A2 Milk
The process begins with hand-milking pure Indian cows and buffaloes, known for their A2-type milk which is rich in A2 beta-casein protein thereby making it is easier to digest and a superior choice for ghee production.
Separating Fresh Cream
Once the A2 milk is collected, fresh cream is separated from it. This cream, being the essence of the milk, serves as the base for our ghee.
Boiling & Monitoring Cream
The separated cream is then carefully boiled. This crucial step requires meticulous monitoring to ensure that the natural ghee is extracted without compromising its quality and nutritional value.
bottom of page