How Gavyaveda A2 Ghee is Made – Inside the Bilona Tradition

Ever wondered what sets Gavyaveda A2 Ghee apart? Its secret isnt a rare breed but the age-old Bilona method that teases out the goodness.

Let us walk you from pasture to pantry.

Step 1: Sourcing Desi Cow Milk

We start with milk from breeds like Gir and Sahiwal, cared for on open farms and fed fresh grass. That keeps the milk A2-rich and creamy.

Step 2: Curd First, Not Cream

Instead of skimming cream, we ladle the milk into pots and let it set into dahi. Following Ayurvedic wisdom, this step makes digesting the ghee easier.

Step 3: Hand-Churning (Bilona)

Once the curd is ready, we churn it by hand with a wooden dasher. The slow, cool motion breaks the fat loose without slapping on high heat or bulky gear.

Step 4: Slow Cooking on Fire

Finally, the soft butter simmers over a gentle flame until it turns amber, fills the air with toasty notes, and clears into golden ghee, leaving tiny milk solids at the bottom.

Step 5: Filtering and Bottling

Every batch is gently strained and sealed in clear glass jars-glass jars-no additives, no fillers, no cutting corners.

Why It Matters

Following the Bilona craft locks in butyric acid, vitamins, antioxidants, and even the spiritual calm real A2 ghee carries. Its hard work, and you taste that quiet devotion in every spoonful of Gavyaveda A2 Ghee.

So the next time you lift the lid, remember youre not grabbing just any ghee-youre holding a piece of heritage, health, and thoughtful care.