30/04/2024
Bilona churned A2 cow ghee is a type of clarified butter made from the milk of desi cows, specifically the A2 variety. Let me break it down for you:
Desi Cow Milk (A2 Milk): The ghee is produced from the milk of desi cows, which are native Indian breeds. These cows produce A2 milk, which contains a specific type of beta-casein protein called A2 beta-casein. Some people believe that A2 milk is easier to digest and has health benefits compared to A1 milk (found in most commercial dairy cows).
Bilona Method: The term “bilona” refers to a traditional method of making ghee. Here’s how it works:
First, the A2 cow milk is boiled over a low flame in earthen pots. This slow process gives the milk a pure golden color and a nice aroma.
After cooling down, a teaspoon of curd is added to the milk, and it’s left for overnight fermentation.
On the next day, the curd is hand-churned both clockwise and anti-clockwise for about one and a half hours.
The resulting makkhan (desi cow milk butter) is separated from the buttermilk.
The makkhan is then slow-cooked at low flame until the remaining buttermilk evaporates, leaving behind the golden pure organic ghee.
Nutrient-Rich and Flavorful: Bilona churned A2 cow ghee is known for its rich flavor and nutritional properties. It contains vitamins A, D, E, and K2 and is considered an immunity booster. Additionally, it is gluten-free and has anti-inflammatory properties1.
Cultural Significance: In Vedic culture, ghee plays an essential role in rituals, weddings, and religious customs. It is offered to fire (agni) and various deities during ceremonies.
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