• A one litre jar of Desi-Gavya bilona ghee, front label facing forward
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A2Ghee

Desi Gavya Bilona Ghee

Desi Gavya Bilona Ghee

Rs. 2,200.00 INR
Rs. 2,200.00 INR
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Desi cow ghee made by the traditional Bilona method - milk set to curd, the curd hand-churned to butter, the butter slow-heated to ghee.

Preparation: Bilona method. Ingredients: cow milk ghee, nothing else.

Net quantity: 1000 ml / 910 g

Breed: Indigenous Indian cows — the likes of Gir and Tharparkar, among others

FSSAI licence: 12226027000549

Storage: keep in a cool, dry place away from direct sunlight. Use a clean, dry spoon.

Shelf life: 18 months from the date of packing.

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FSSAI licensed

Licence no. 12226027000549

Lab tested

No vanaspati detected. 99.72% milk fat.

Shipping

Free shipping across India

Cash on delivery

Available across India

Where it comes from

Our Mission

To make pure, authentic Desi ghee made with A2 Milk (Indian Cow Milk) "accessible" by discovering and bringing together trusted sources from across India.

From small Cow Herds to traditional village producers, we explore, research, and evaluate ghee crafted using time-honored methods like the Bilona process.

  • Breed Indigenous Indian cows — the likes of Gir and Tharparkar, among others
  • Region Rajasthan
  • Net weight 1000 ml / 910 g
  • Best before 18 months from the date of packaging

Independently tested

What the lab found

We sent Desi-Gavya to Omega Test House, Jaipur — an ISO-certified, NABL-scope laboratory — and published what came back, in full.

Nine parameters, tested against the Food Safety and Standards Regulations 2011. Milk fat came in at 99.72% against a minimum of 99.50. Moisture at 0.082% against a ceiling of 0.50. The Baudouin test, which detects vanaspati, came back negative.

Report OTHPL/RN-202610289, 7 September 2026.

Chemical value analysis
Parameter Result Unit Limit per FSSR 2011
Moisture 0.082 % w/w 0.50 max
Milk Fat 99.72 % w/w NLT 99.50
Butyro Refractometer Reading at 40°C 41.5 40 to 44
Reichert Meissl Value 28.35 NLT 24
Polenske Value 0.85 0.5 to 2.0
Free Fatty Acid as Oleic Acid 0.44 % w/w NMT 2
Baudouin Test (test for vanaspati oil) Negative Negative
Iodine Value 29.07 25 to 38
Saponification Value 218.42 205 to 235

The sample conforms as per the Food Safety & Standards Regulations 2011 with respect to the above tests only.

Laboratory
Omega Test House Pvt. Ltd., Jaipur
ULR
TC1S1222600009605F
Sample
300 g, yellow coloured viscous liquid

How this ghee is made

The Bilona method is a traditional process of making ghee from curd (not cream). This method involves hand-churning yogurt using a wooden churner (called bilona) to extract butter, which is then slowly heated to produce ghee. Unlike industrial methods, this process is slow, mindful, and chemical-free.

  1. Milk to curd

    Milk is gently boiled, cooled to room temperature, and set with a small portion of natural curd as a starter. It ferments overnight in an earthen pot.

  2. Churn the curd

    The fermented curd is churned in a wooden churner, slowly and in alternating directions, separating butter from buttermilk.

  3. Simmer into ghee

    The butter is simmered over a low flame. Water evaporates and milk solids settle, leaving pure ghee. Foam is skimmed off as it forms.

  4. Cool and store

    The ghee is strained through cotton cloth into clean, dry glass jars.