Method · A2 Bilona
A2 Bilona Ghee is a process, not a sticker
Bilona means the churn. A2 names the milk. Together they are the old Indian way of making ghee — and the only way GheeStore will sell cow ghee.
A2 milk
Indigenous Indian cows predominantly produce A2 beta-casein. That is the milk our grandparents drank, and the milk we insist on before we will call a jar desi cow ghee. A2 is not a licence to charge more for factory fat. It is the starting herd.
Bilona, step by step
01 · Grass-fed desi milk
Milk from indigenous cows that graze — A2, not the industrial herd. This is the only honest starting point for desi cow ghee.
02 · Curd, then bilona
Milk is cultured to curd. Butter is churned from that curd — the Vedic bilona path — never from cream separated by a centrifuge.
03 · Slow wood fire
Butter is cooked gently until it clarifies. No machines, no bleaching, no preservatives. Cotton cloth is the only filter.
04 · Lab check, then pack
Each lot is tested. Jars are filled fresh — usually made after you order, or less than a week old — and sent across India.
What bilona is not
It is not cream separated in a centrifuge, not pasteurised-homogenised milk boiled in a steam kettle, and not a flavour added to vanaspati. If a brand cannot tell you whether the butter came from curd, it is not bilona.
Taste Desi Cow Ghee and Pure Cow Ghee on the store — they are this method, packed. Orders: GheeStore.in.