Bilona Cow Ghee

Details

Ghee made the authentic bilona way. Whole fresh A2 milk from pasture-grazed indigenous cow herds (Gir and Kankrej) in the Saurashtra and Marwar belts is boiled, cooled, and set into curd with traditional starter culture. The entire curd is churned bi-directionally with a wooden mathani to harvest cultured butter (makkhan), which is then simmered slowly over a gentle flame strictly below 110.00°C in heavy-bottomed stainless steel vessels. That is a longer, far more laborious route than spinning cream through industrial centrifuges and boiling it: it takes roughly 25.00 to 30.00 litres of whole cow milk to reach a single kilo of ghee, and it is exactly what a person seeks when they ask for bilona. Fermenting whole curd creates bioavailable short-chain butyric acid, conjugated linoleic acid (CLA), and aromatic diacetyl that industrial cream-boiling can never replicate. Ghee is the most adulterated food commodity in India, routinely cut with vanaspati, palm stearin, or slaughterhouse animal body fats. Every single compounding lot here is screened across a comprehensive 7-point independent NABL laboratory panel before packaging into airtight glass jars.

• 100.00% Pure Cultured A2 Cow Milk Fat: Sourced from pastoralist zebu herds (Gir and Kankrej); zero buffalo milk blending, zero synthetic hormones (oxytocin-free), and zero prophylactic antibiotics.
• Vedic Bilona route (curd churned, not cream boiled): Whole fresh milk cultured into curd for 14–16 hours and churned bi-directionally; creates rich aroma, probiotic butyrate precursors, and high smoke point.
• Slow low-heat clarification strictly below 110.00°C: Simmered gently to evaporate moisture without thermal scorching or vitamin loss, yielding natural caramelized nutty notes.
• Natural golden danedar grain: Allowed to cool undisturbed at ambient room temperature (22.00°C to 25.00°C) for 24 hours to develop classic, coarse granular golden crystals.
• Zero Vanaspati (Baudouin test strictly negative): Tested on 100.00% of production lots to verify complete absence of hydrogenated vegetable fats.
• Zero animal body fat, tallow, or lard (ISO 17678 S-Value Pass): High-temperature gas chromatography of triglycerides verifies pure bovine milk fat; cholesterol >= 98.00% of total sterols.
• Zero palm oil or vegetable fats (beta-sitosterol Not Detected): Reversed-phase HPLC phytosterol analysis confirms zero palm stearin, olein, or foreign plant oils (< 1.00%).
• Pro-oxidant copper and iron strictly controlled: Enforces Codex STAN 280 limits (copper <= 0.05 mg/kg, iron <= 0.20 mg/kg) to prevent catalytic lipid auto-oxidation and metallic off-flavours.
• Heavy glass jar packaging (100.00% plastic-free contact): High-density food-grade glass jar with hermetic plastisol-lined metal lug cap; eliminates plasticizer leaching and protects delicate aromas for 12 months.
• Culinary advisory: Ideal for everyday dal tadka, rotis, khichdi, roasting spices, and Ayurvedic wellness. Sets pale and firm in winter, melts clear golden in summer.