The Ultimate Guide to A2 Gir, A2 Desi & Buffalo Ghee
Pure ghee, the traditional way.
Three jars, three stories. A2 Gir Cow, A2 Desi Cow, and Buffalo — here's how each one is made, what makes it different, and which one belongs in your kitchen.
What is ghee, really?
Ghee is milk butter, slow-simmered until the water cooks off and the milk solids separate, leaving behind pure golden butterfat. What sets one jar apart from another isn't just the cooking — it's the milk itself: which animal, which breed, and how patiently it was churned.
All three of our ghees are made using the Vedic Bilona method — curd churned by hand, then slow-cooked on a low flame. It's slower and costs more than modern centrifuge shortcuts, but it's the only way we know how to keep the aroma, the grain, and the nutrition intact.
How Bilona ghee is actually made
Six steps, usually 2 days start to finish, no machines doing the thinking. Here's the whole journey from milk to jar.
1. Milking & setting curd
Fresh milk is boiled and cooled, then set into curd overnight with a small culture — the same starter used the day before, so every batch carries a bit of the last.
2. Hand-churning (the "Bilona")
The curd is churned by hand or with a wooden bilona, not a centrifuge, until white butter separates from the buttermilk. This step alone can take 30–45 minutes per batch.
3. Collecting the makkhan
The floating white butter (makkhan) is skimmed off and the buttermilk is set aside — usually used in the kitchen for kadhi or simply had as chaas.
4. Slow simmering
The butter goes into a heavy-bottomed vessel over a low flame. No rushing here — moisture evaporates gradually while the milk solids brown gently at the bottom.
5. The aroma test
An experienced ghee-maker knows it's done by smell and colour, not a timer — a nutty, toasted-milk aroma and a clear golden liquid on top.
6. Straining & jarring
The liquid is strained through a fine cloth to remove browned solids, cooled, and set into jars — where it firms into that signature grainy texture as it comes to room temperature.
A2 Gir Cow Ghee
A2 Gir Cow Ghee
Made from the milk of the Gir cow — one of India's oldest indigenous breeds. It's rich, slightly sweet, and deeply aromatic, with the grainy set that's the signature of true Bilona ghee.
Gir cows are known for grazing freely and producing relatively modest quantities of milk compared to hybrid dairy breeds — part of why this jar sits at the top of the range. The deeper golden hue comes from higher natural beta-carotene in the milk fat.
A2 Desi Cow Ghee
A2 Desi Cow Ghee
A broader family that includes Gir, Sahiwal, Rathi and other native breeds, all naturally producing A2 milk. Lighter, milder, and made the same slow way — this is the jar that lives on the kitchen counter, not the shelf.
Because it draws from several native breeds rather than one, batches can vary slightly in colour and grain from jar to jar — a small, honest sign that nothing is standardised or artificially adjusted.
Buffalo Ghee
Buffalo Ghee
Made from buffalo milk instead of cow milk — paler in colour since buffalo milk has less beta-carotene, but noticeably richer and creamier thanks to a higher fat content. Milder in flavour, and a generational favourite in many North Indian households.
This is traditionally the ghee of festivals — the one that goes into laddoos, halwa, and the top of a bowl of dal makhani, because its higher fat content gives sweets a smoother, more luxurious mouthfeel.
Which jar is which
| Feature | A2 Gir Cow | A2 Desi Cow | Buffalo |
|---|---|---|---|
| Source | Gir cow (single breed) | Indigenous breeds | Buffalo |
| Colour | Deep golden-yellow | Light golden | Pale white |
| Texture | Grainy | Smooth to grainy | Rich & creamy |
| Flavour | Rich, nutty, sweet | Mild, comforting | Mild, indulgent |
| Fat content | Moderate–high | Moderate–high | Highest |
| Smoke point* | ~250°C | ~250°C | ~230°C |
| Everyday use | Yes | Best fit | Sweets & rich dishes |
*Approximate — smoke point varies slightly batch to batch since nothing here is chemically standardised.
Ghee vs. butter vs. cooking oil
People often ask why bother clarifying butter at all, when regular butter or oil sits right next to it on the shelf. Here's the honest comparison.
| Feature | Ghee | Butter | Refined oil |
|---|---|---|---|
| Milk solids | Removed | Present | None (not dairy) |
| Smoke point | High (~230–250°C) | Lower (~150°C) | Varies by oil |
| Shelf life | 9–12 months, room temp | Weeks, refrigerated | Several months |
| Lactose / casein | Minimal to none | Present | None |
| Flavour it adds | Nutty, toasted | Creamy, mild | Neutral to none |
Butter burns faster because its milk solids scorch at lower temperatures — exactly the part ghee removes. That's why ghee can go into a hot tadka pan where butter would blacken.
Why ghee earns its place in the kitchen
High smoke point
Stable at high heat — built for frying, tempering, and everyday Indian cooking.
Fat-soluble vitamins
Carries vitamins A, D, E and K, naturally present in the milkfat.
Gut-friendly fats
Contains butyrate, a short-chain fatty acid linked to gut health.
Naturally low-lactose
Milk solids are removed during clarification, easing tolerance for many.
Long shelf life
Low moisture content means it keeps well without refrigeration.
No shortcuts
Bilona-made ghee trades speed for aroma, grain, and nutrition.
Nutrition, per spoon
Approximate values for one tablespoon (about 13–14g) of ghee. Small numbers, but they add up across a meal.
Values are approximate and vary slightly by breed, season, and batch. Speak with a doctor or nutritionist for advice specific to your diet.
Fun facts — tap a card to flip it
A few things about ghee that surprise most first-time buyers.
Why does it "set" grainy?
Tap to revealSlow-cooked ghee cools into small, distinct fat crystals rather than one smooth block — that grainy texture is actually a sign it wasn't rushed or over-processed.
How old is this method?
Tap to revealGhee-making is mentioned in texts thousands of years old, and the Bilona churning method has barely changed since — the same curd-to-butter-to-simmer sequence, just done by hand generation after generation.
Why doesn't it need a fridge?
Tap to revealWith almost all water removed during simmering, there's nothing left for bacteria to grow in — which is exactly why ghee can sit safely on a counter for months.
Which jar is yours?
Answer two quick questions and we'll point you to the ghee that fits your kitchen.
1. What are you mostly cooking?
2. How do you feel about price vs. prestige?
Pick one option in each question first.
Frequently asked questions
What's the difference between A2 ghee and regular ghee?
A2 ghee comes from milk containing the A2 beta-casein protein, naturally found in indigenous cow breeds. Regular commercial ghee is often made from mixed-breed milk that can contain both A1 and A2 proteins.
Is Gir cow ghee better than regular desi cow ghee?
Both are A2 and made the same traditional way. Gir ghee comes from one specific, highly regarded breed, so it's often seen as the more premium, single-origin option — desi cow ghee is a broader, everyday-friendly category.
Is buffalo ghee healthier than cow ghee?
Neither is universally "healthier" — buffalo ghee is richer and creamier with more fat, while A2 cow ghee is often preferred for lighter digestibility and its role in Ayurvedic routines. It comes down to personal preference and needs.
How should I store ghee to keep it fresh?
Keep it in a clean, dry, airtight jar, away from sunlight and moisture, and always use a dry spoon to scoop it — moisture is what shortens its shelf life. A cool cupboard works fine; the fridge is optional, not required.
Can people with lactose intolerance eat ghee?
Ghee is very low in lactose and casein since both are removed during clarification, so many people with mild sensitivity tolerate it well. Anyone with a diagnosed milk allergy should check with a doctor first.
How can I tell if ghee is authentic?
Authentic Bilona ghee usually has a grainy set at room temperature, a rich aroma, a golden colour (for cow ghee), and melts cleanly without any greasy or synthetic smell.
What's the shelf life of ghee?
Made and stored well, ghee typically lasts 9–12 months at room temperature, and longer if refrigerated, thanks to its low moisture content.
Can I use ghee for high-heat frying?
Yes — its smoke point is notably higher than regular butter, which is why ghee is a traditional choice for deep-frying and high-heat tadka in Indian kitchens.
Why does ghee sometimes look different jar to jar?
Colour and grain can shift slightly with the season, the cow's diet, and the exact batch — a natural sign of a farm product rather than a factory-standardised one.
Is ghee vegetarian?
Yes, ghee is dairy-derived and considered vegetarian, though it isn't vegan since it comes from animal milk.
Pick your jar.
All three, made the same patient way — Bilona-churned, farm-sourced, nothing added.
Explore the full range →