A2 Gir Cow Bilona Ghee

Bilona is the traditional way of making ghee. Whole milk is cultured overnight into curd, the curd is churned slowly with a wooden churner until butter separates, and that butter is clarified over an open flame. Most ghee sold today skips the culturing and churning and is made directly from cream.

A2 refers to the type of beta casein protein in the milk. Indigenous Indian breeds like the Gir cow produce milk with A2 beta casein rather than the A1 type found in most commercial dairy. Our ghee is made only from Gir cow milk, from one region, so it is A2 throughout.

Culturing the milk into curd before churning develops the deep, nutty aroma and slightly tangy finish that cultured ghee is known for. Ghee made straight from cream is flatter in flavour. You can tell the difference the moment you open the jar.

No. Keep it at room temperature with the lid on, away from direct sunlight, and always use a clean, dry spoon. Independent shelf life testing shows it keeps for 12 months from the date of manufacture.

Ghee that cools slowly forms small crystals, which gives cultured ghee its sandy, grainy texture. Factory ghee is cooled fast to keep it smooth. The grain is a sign of the slow process, not a fault, and it melts identically. In summer it may soften or go liquid; in winter it firms up. Both are normal.

Clarification removes almost all of the milk solids, so ghee contains only trace lactose and casein and many people who avoid lactose use it comfortably. It is still a dairy product. If you have a milk allergy, please check with your doctor first.

Almost anything. Its smoke point is around 250°C (485°F), so it is ideal for searing, roasting and sautéing, and it works on toast, in rice and dal, in coffee, and in baking as a one for one replacement for butter. See our how to use ghee page for ideas.

Every batch is tested by an independent laboratory for milk fat content, adulteration markers such as Reichert Meissl and Polenske values, and microbial safety. We publish the reports. You can read them on our certificates of analysis page.

The ghee is made in the Gir region of Gujarat, India, and packed in glass. Orders ship from our facility in New Jersey within 1 to 2 business days. US shipping is free on every order.

The 250g jar suits occasional use or a first try. The 450g jar is the better value per gram and lasts a household that cooks with ghee most days around a month or two. Both keep for 12 months, so there is no rush to finish.