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A2 Bilona Ghee
From ₹649
₹799
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A2 Bilona Ghee
Hand-churned ghee from the milk of free-grazing Badri cows.
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Bestseller
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The method
How bilona ghee is made
Bilona ghee is made by culturing whole milk into curd, hand-churning that curd into butter, and clarifying the butter over a slow fire. It is defined by what it refuses to do: no cream separator, no pooled milk, no shortcut.
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Step 1 of 5
The herd grazes, then is milked
Badri cows walk the slopes and eat wild forage — no compound feed. They are milked by hand in the village, and the milk is used the same day. It never enters a collection tanker.
8,200 ft · same-day
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Step 2 of 5
Whole milk is set into curd overnight
The milk is warmed, seeded with a native starter culture and left to set for eight to ten hours. This is the step industrial ghee skips entirely — and where most of the aroma is created.
8–10 hours
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Step 3 of 5
The curd is churned by hand before dawn
A wooden bilona is pulled back and forth in both directions while the curd is still cold from the night. Butter separates and rises; buttermilk is drawn off and goes back to the household.
Both directions, by hand
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Step 4 of 5
The butter clarifies over a wood fire
Water evaporates and the milk solids sink and caramelise. Slow heat is the whole point — pushed too hard the solids scorch and the ghee turns bitter rather than nutty.
Slow heat, wood-fired
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Step 5 of 5
It settles, is jarred and is tested
The ghee is strained, poured into glass while still warm and left to grain as it cools. A sample from every batch goes to an accredited laboratory before any jar is sold.
One lab report per batch
Before you order
Questions about this
Why does bilona ghee cost more than regular ghee?
Because it takes about 30 litres of milk to make one litre, against roughly 20 to 23 for ghee made from separated cream. The curd is churned by hand and clarified over a wood fire, which takes a morning rather than minutes. Every step is done in small batches by hand, which is where most of the extra cost comes from.
Does ghee need to be refrigerated?
No. Ghee is clarified butter with almost no water left in it, so it is shelf-stable at room temperature for up to 12 months. Keep the jar in a cool, dark cupboard and always use a dry spoon — moisture is the only thing that will spoil it.
Why does the colour and texture change between jars?
Because nothing is standardised. Colour comes from carotene in the forage, and what the herd eats changes with the season, so spring ghee is deeper gold than winter ghee. Grain varies with how quickly a batch cools. Industrial ghee is held to a fixed colour and texture deliberately; we do not do that.
Is A2 ghee better than regular ghee?
Honestly, the A2 distinction matters less in ghee than in milk. A1 and A2 refer to a beta-casein protein, and most of the protein is removed when butter is clarified. What genuinely changes the ghee is the animal's forage and the method used. We source A2 Badri milk because those herds graze freely at altitude, not because of the protein label.
How do I check the lab report for my jar?
Every jar has a batch code printed on its base, in the form HIM101. Enter it on the lab reports page and you will see that batch's independent test results — moisture, free fatty acids, total fat, the Baudouin test for vanaspati adulteration and the fat-identity values that show it is pure milk fat.
Can I pause or cancel a subscription?
Yes, at any time, from My subscriptions: pause deliveries and resume them, or cancel outright. To change the jar size or how often it comes, cancel and start a new subscription. There is no cancellation fee and no need to contact us.
Something else on your mind? Ask us directly