Dawn Lee Ghee A2 Bilona Ghee Bilona Method Curd Churning Geer Cow Process Slowheating Natural Healing Properties Promotes Strong Bones Muscles and Digestion Handmade Pure healthy Natural (1 Ltr)

A2 bilona ghee is produced by churning curd (dahi) into butter (makkhan) using a wooden churner (bilona), followed by slow cooking the butter to obtain ghee. This traditional method is believed to retain more nutrients and enhance the flavor of the ghee compared to modern methods. Traditional Preparation : Made using the ancient bilona method, which involves hand churning and slow cooking to preserve the natural goodness of the milk. A2 Cow Milk : Derived from the milk of A2 cows, known for producing milk with A2 beta-casein protein, which is believed to be easier to digest for some individuals. Rich Flavor : A2 bilona ghee is known for its rich, nutty aroma and deep flavor, making it a preferred choice for cooking, baking, and traditional Indian recipes. Nutrient Retention : The slow churning and cooking process help retain vitamins, minerals, and antioxidants present in the milk. Lactose and Casein Free : Clarification removes lactose and casein, making it suitable for those with lactose intolerance (though individual tolerance may vary). Potential Butyrate Content : Ghee is a source of butyrate, a short-chain fatty acid known for its digestive and anti-inflammatory properties. Versatile Cooking : A2 bilona ghee has a high smoke point, making it ideal for sautéing, frying, and roasting. It adds a rich, buttery flavor to dishes. Cultural Significance : Widely used in traditional Indian cuisine and Ayurvedic practices for its perceived health benefits and flavor enhancement. Choosing bilona ghee, particularly A2 bilona ghee, offers a blend of tradition, quality, and potential health benefits. Whether you prioritize taste, nutrition, cultural significance, or supporting local producers, bilona ghee represents a premium choice for those looking to enhance their culinary experience and well-being. A2 bilona ghee is specifically derived from the milk of A2 cows, which are known for producing milk containing the A2 beta-casein protein. Some people find A2 milk easier to digest compared to milk from A2 cows, making A2 bilona ghee a preferable choice for individuals with lactose intolerance or dairy sensitivities. Bilona ghee is made using the traditional Indian method known as bilona. This involves churning curd (yogurt) to obtain butter and then slowly heating the butter to clarify it into ghee. This meticulous process is believed to preserve more nutrients and enhance the natural flavor of the ghee compared to modern, industrial methods.