GOODS ORGANIC A2 Cow Ghee 1L | Glass Jar | Bilona Method | Curd-Churned | Pure, Natural & Healthy (1 KG)

Premium A2 Gir Cow Cultured Ghee from Pure, Natural & Healthy Fresh Pure Desi Ghee Bilona Ghee is a type of ghee made using the ancient ‘Bilona’ method. This process involves the traditional hand-churning of curd, which is more time-consuming and labor-intensive compared to modern methods. The process aims to preserve the nutrients and enhance the flavor of the ghee. Natural Cow Ghee | 100% Pure and Natural | Desi Ghee | Highly Nutritious Pure and Natural: Made from high-quality cow’s milk, this desi ghee is pure, natural, and free from any additives or preservatives. The traditional preparation method ensures that all the nutrients and rich flavor are preserved. Rich Aroma and Flavor: Boasts a rich, nutty aroma and a deliciously creamy flavor that enhances the taste of any dish. Whether used in cooking or baking, it imparts a distinctive and delectable taste. High Nutritional Value: Packed with essential vitamins such as A, D, E, and K, and healthy fats that are beneficial for overall health. It also contains antioxidants and anti-inflammatory properties that promote good health. Golden Goodness Ghee Straight From Heartland Made from the finest cow’s milk, ensuring a rich and pure product that retains all its natural goodness. Delivers a rich, creamy flavor and a nutty aroma, enhancing the taste of your dishes and making them more delectable. Packed with essential vitamins A, D, E, and K, and healthy fats, supporting overall health and well-being. Crafted using age-old traditional methods straight from the heartland, preserving its authenticity and superior quality. Supports digestion, boosts immunity, and provides a quick source of energy, thanks to its beneficial fatty acids and nutrients. Natural Cultured Desi Cow Ghee Curd-Churned Pure & Healthy How is bilona Ghee Made? Milk Collection : High-quality, A2 milk (usually from indigenous cow breeds like Gir or Sahiwal) is collected. Curd Formation : The milk is boiled and then cooled to room temperature. A small amount of curd is added to the milk to initiate fermentation, and the milk is left to set into curd overnight. Hand Churning : The curd is churned using a traditional wooden churner (called a ‘bilona’) to separate the butter from the buttermilk. Butter Extraction : The butter obtained from churning is collected and washed to remove any remaining buttermilk. Ghee Preparation : The butter is then heated slowly on a low flame until the water evaporates and the milk solids separate. The clarified liquid that remains is the ghee. Straining and Storage : The ghee is strained to remove any remaining solids and then stored in a clean container.