Pure Cow Ghee
A2 Bilona. Small-batch. 500 ml.
Founder batch perks: Founding Family members get their shipping waived on this jar and first access to fresh milk at launch.
Cultured butter from A2 cow milk, hand-churned and simmered down in small batches. Nothing added, and every jar is tied to the farm it came from.
- 100% A2 cow ghee
- Hand-churned Bilona
- Traceable to the farm
The details.
The honest attributes, nothing dressed up. This is everything that goes into the jar, and how it gets there.
What it is
100% A2 cow ghee, and nothing else added. One ingredient, made the way it always was.
How it is made
The Bilona method. We culture the butter, hand-churn it, then simmer it down in small batches, never in bulk.
Why A2
It starts with milk from A2 beta-casein cows. The kind of cow milk that ghee was first made from.
Texture and aroma
Grainy and golden in the jar, with a deep, nutty aroma the moment you open it.
Ingredients
100% A2 cow ghee. That is the whole label.
Traceable
Every jar is tied to a batch record you can scan and read for yourself, right back to the farm.
- Net quantity
- 500 ml
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Where it comes from.
This ghee starts as A2 milk from Sri Radha Mohan Dairy Farm in Gonda, a herd of 76 cows (Holstein Friesian and Sahiwal). The A2 cows in the herd give the A2 milk, which is hand-churned the traditional Bilona way at our FSSAI-licensed partner plant in Gonda.
- Farm
- Sri Radha Mohan Dairy Farm
- Location
- Gonda, Uttar Pradesh, India
- Herd
- 76 cows, Holstein Friesian and Sahiwal
- Litres per day
- 575 Liters
- Method
- Hand-churned Bilona, small batches
How to use it.
A little goes a long way. Three ways we reach for it most.
A teaspoon over hot dal
Stir it in just before serving. It melts into the dal and lifts the whole bowl.
Brushed on fresh parathas
Straight off the tawa. A thin coat, edge to edge, while it is still warm.
Stirred into warm milk before bed
Half a teaspoon in a glass of warm milk. A small, old habit worth keeping.