Desi Gir Cow Cultured Ghee

Bilona ghee is made the traditional way, not from direct cream or malai. Fresh milk is turned into curd with a natural starter culture and set overnight. In the early morning the curd is churned in the bilona method, clockwise and anticlockwise, to separate raw white butter, which is then gently simmered over firewood in iron kadhais to make rich, golden ghee. We make it daily in small batches.

It starts with the cows. Our indigenous Gir cows graze freely, are not artificially inseminated, and their milk is collected only after the calf has been fed its share. Their feed is not sprayed with weedicides containing glyphosate, and the ghee is certified glyphosate-free by The Detox Project. It contains no additives, preservatives, chemicals or artificial ingredients.

The A2 ghee price depends on the size you choose. Our Desi Gir Cow Cultured A2 Ghee comes in four sizes: 250 ml for ₹995, 500 ml for ₹1,845, 1 litre (1000 ml) for ₹3,595 and a 5 litre steel can for ₹16,995. Orders above ₹1,499 ship free. The price shown on this page for your chosen size is always the current one.

Our cows are raised on our farm, which is certified Organic by ECOCERT. They graze freely and feed on what grows naturally around the farm, and the ghee contains no additives, preservatives, chemicals or artificial ingredients. It is also certified glyphosate-free by The Detox Project.

Ghee is a traditional Indian cooking fat. Our cultured ghee has a high smoke point, which suits everyday Indian cooking such as sautéing and frying, and it contains butyrate, which supports digestive health. Add it to hot dal, rice and rotis, or use it in place of butter. As with any fat, enjoy it in moderation as part of a balanced diet.

It is common practice to make Ghee using cream or malai. “Culturing” is the process of inoculating either cream or milk with a curd starter for it to undergo fermentation to make Curd (Yoghurt) or Dahi. This Curd is then churned to separate the white butter (makkhan) which is then slowly heated and clarified to make Ghee.

It is the key component in the most widely used chemical weedicide that’s extensively used by farmers. It can travel from soil to food causing risks like cancer and long term health effects.

It’s banned in 20+ countries, still permitted in India. It has links to cancer. It also travels from soil to cattle feed to ghee and can even be traced in humans.