How A2 Cow Ghee Is Made: The Traditional Bilona Method Explained

A2 Cow Ghee is valued not just for its health benefits but also for the purity of its traditional preparation. The most authentic method of making A2 ghee is the Bilona process, a slow, hand-crafted technique followed for centuries in India. This method preserves nutrients, enhances aroma, and ensures the highest quality.

The process begins with collecting fresh A2 milk from indigenous cow breeds like Gir, Sahiwal, or Rathi. These cows naturally produce A2 beta-casein protein, known for better digestion and higher nutritional value. The milk is boiled and allowed to cool before being cultured with a natural curd starter. This step transforms the milk into thick, probiotic-rich curd.

The curd is then churned using a wooden bilona (hand-churner). This traditional clockwise–anticlockwise churning separates the makkhan (butter) from the buttermilk. The butter is collected carefully and washed with cold water to remove any remaining milk solids.

Next comes the most important step—the slow heating of the butter. The butter is simmered on a low flame until the water evaporates and the golden liquid ghee separates from the residue. This slow cooking enhances flavor, produces a natural aroma, and forms the grainy texture that pure A2 ghee is known for.

Once ready, the ghee is filtered and stored in stainless steel or glass containers to retain freshness. No preservatives, chemicals, or artificial flavors are added at any stage.

This thoughtful, labor-intensive process makes A2 Cow Ghee a powerhouse of nutrition and purity—rich in antioxidants, healthy fats, vitamins, and digestive enzymes.