A2 Desi Cow Ghee: Pure & Organic A2 Desi Ghee - Bilona Method Desi Cow Ghee

Eat Healthier Fats.

Introducing traditionally-made A2 Cow Ghee.

A2 Desi Cow Ghee

Bring home (daanedar) A2 Desi Cow Ghee that is made from certified A2 cow milk of Gir, Tharparkar, Rathi and Kankrej...

Bring home (daanedar) A2 Desi Cow Ghee that is made from certified A2 cow milk of Gir, Tharparkar, Rathi and Kankrej cows from our farms. Prepared using 'vedic bilona' method from curd (not cream) in traditional clay pots and not mass-produced in factories, our cultured desi ghee can easily be differentiated by the evenly distributed medium-sized granules, its aroma, texture and flavour. 100% Pure and power-packed with natural nutrition, be assured our ghee will add real health and 100% enhance the flavour of your cooking!

A2 Ghee Price & Deals

Item	Size	Offer
A2 Desi Cow Ghee \| Vedic Bilona \| Made from 'Dahi'	500ML	Rs. 890.00
A2 Desi Cow Ghee \| Vedic Bilona \| Made from 'Dahi'	250ML	Rs. 480.00
A2 Desi Cow Ghee \| Vedic Bilona \| Made from 'Dahi'	1LTR	Rs. 1,750.00

Know Your Ghee

Our pure and daanedar A2 ghee comes from indigenous desi cows native to Rajasthan that produce only the natural A2 protein and do not have A1 protein. Our ghee is hormone-free, lactose-free, easy to digest and is a rich source of natural iodine.

Why Advait Living's A2 Desi Cow Ghee?

Certified A2 Milk

Our ghee is made from certified A2 milk that comes from indigenous cows.

250+ Cows

Our dairy farm in Rajasthan has more than 250 cows in-house. We have Gir, Tharparkar, Rathi and Kankrej breeds of indigenous cows.

Grass-Fed

Our cows are free to roam and are frequently grazed in open pastures where they consume grass and other abundantly available medicinal herbs.

Hormone-Free

No hormone inducing drugs are given to our cows.

Cultured Ghee

Our A2 cultured ghee is made from 'dahi' and not from 'cream'. 'Cultured' or 'Probiotic' Ghee, increases fat metabolism. Ayurveda recommends 'cultured' ghee for cooking.

Vedic Bilona

Our ghee is made traditionally as per ayurveda's recommended bilona (bi-directional) churning process.

Lactose-Free

Cutured ghee is made from dahi/curd. The process of converting milk to curd converts the lactose molecule to lactic acid. It is also much easier to digest for children and elderly people as well.

Our A2 Ghee is handcrafted and traditionally made

Every morning raw milk of desi cows is collected.

The milk is boiled to ensure removal of all undesired bacteria.

A starter culture of 'dahi' (curd) is added to the milk and left till the curd is set. Curd is a pro-biotic with gut-friendly bacteria.

Traditional bilona (bi-directional) churning of curd separates good fat (butter) from buttermilk.

Butter is slow-cooked on low flame to get delicious granular ghee. This method significantly increase heat-stability of the ghee.

Delicious ghee with natural butyrate and medium soft granules are packed in food-safe glass bottles for you.

Making of Our Ghee

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Ayurveda’s recommendation: (A2) Desi Cow Ghee

Ayurveda recommends consuming only ‘dahi’ ghee made from grass-fed cow’s milk for many reasons -

Easy to Digest:

People with lactose intolerance may suffer from gas, bloating & diarrhea from diary products. However, A2 Cultured Ghee is lactose-free and instead has lactic acid which is easier to digest and may also boosts metabolism.

Nutrition-Packed:

In cream-based ghee only fat (from the milk) is used to make ghee. Whereas, 'dahi' ghee uses everything—fats, carbohydrates, proteins, vitamins & minerals (from the milk)—to make ghee, which in turn makes it nutritionally packed.

Rich Source of Natural Iodine:

Good quality and pure A2 ghee, prepared from the milk of grass-fed cows, is a rich source of plant-based Iodine which ranges from 35.53 to 41.24 as compared to buffalo ghee that only ranges from 30.14 to 36.48.

Lactose-Free:

Cultured Ghee (or Dahi-Ghee) is first fermented. The process of fermentation converts the lactose molecules, present in the milk, to lactic acid, making the ghee lactose-free and safe for children and adults.

Gut-Friendly:

A2 dahi ghee contains butyric acid, a type of fatty acid, that helps to protect the integrity of the gut wall lining. Butyric acid has also been shown to inhibit inflammation. Ghee clears the intestine passage and may help with IBS & Chrohon’s disease.

Weight-Loss:

Ghee is a significant source of CLA (conjugated linoleic acid). Studies have shown that CLA may help combat obesity. Some studies also indicate that CLA found in ghee may help reduce excessive weight gain.

Handmade or Prepared Fresh:

Unlike commercially available ghee, that is made in large plants, farm-made A2 desi ghee is made in small batches and prepared fresh in each batch. This offers more availability of bio-active compounds that are good for you.

Granular Texture:

A2 desi ghee is usually made in open pan heating and slow-cooked to get ghee. The entire process including the slow-cooling method creates medium soft granules evenly distributed in the ghee. These granules also earmark the quality of the ghee.

Great Aroma and Taste:

A2 dahi ghee has immense aroma and flavours. It offers a nice aroma and has a buttery taste because of the initial fermentation process. This enhances the flavors in the food the ghee is added to.

Frequently Asked Questions

Ghee prepared only using A2 milk is called A2 Ghee. A2 milk contains a β-casein protein called ‘A2’ (and lacks the ‘A1’ protein). Originally all native cow’s milk only had A2 protein. Over the years inter-breeding and mixed herds practices led to the development of a protein called A1 casein. A2 and A1 protein differ slightly in their amino acid structures - A1 protein has a histidine amino acid, while A2 has a proline amino acid.

Both A1 & A2 protein differ in their amino acid structures. A1 protein has a histidine amino acid, while A2 has a proline amino acid. Due the the difference in the amino acid structures, both A2 protein and A1 protein behave differently when digested by the body. Typically A2 protein is easier for the stomach to break down, eliminating belly-ache! On the other hand, there is growing evidence to suggest that A1 beta-casein may trigger adverse digestive symptoms in some people and be linked to milk intolerance. Research also indicates that A1 protein may be linked to type 1 diabetes, heart disease, infant death, autism, and digestive problems. This is because A1 protein releases BCM-7 (Beta-casomorphin-7), an opioid peptide, when digested and may be especially harmful for children.

Typically A2 ghee is made cow’s milk and normal commercial ghee is usually made from buffalo milk or mixed milk. Always check your ghee’s source of milk to know the type of milk that is being used for making ghee. A2 ghee may be more benefical for people to consume as it is easier for the stomach to break down. While A1 protein may be linked to type 1 diabetes, heart disease, infant death, autism, and digestive problems as it releases BCM-7 (Beta-casomorphin-7), an opioid peptide, when digested. However, quality of ghee depends upon various factors including –

Quality of milk
Cattle-rearing practices
Process of making ghee
Storage & transportation
Packaging material

All the above must be taken into account while evaluating quality of A2 ghee. How to evaluate quality of ghee.

At Advait Living Farms, we prepare our desi cow ghee using the milk of native cows - Gir, Tharparkar, Rathi and Kankrej at our farms in Rajasthan. All these breeds are originally native to India and naturally produce A2 milk. Our ghee is made using certified A2 milk only.

Vedic bilona ghee is the ghee made from curd which is curdled to obtain butter using the traditional bilona method. It involves the churning of curd bi-directionally to separate butter from curd before getting the ghee. This type of ghee is highly nutritious, easy to digest and is gut friendly. It has many health benefits and is rich in omega 3 fatty acids, vitamin A, D, E and K among several other nutrients. On the other hand, normal ghee is prepared out of cream being much lower in its nutritional content.

'Dahi' ghee is made by first fermenting the milk. The conversion of milk to curd makes it a probiotic and gut-friendly. 'Dahi' ghee is also completely lactose-free and butyrate rich. 2. Cream ghee only uses the fat of the milk whereas dahi ghee uses all of milk and hence all available bio-active compounds making it far more nutrient-dense.

Different ghee will have different texture. Some are grainy, some are creamy and others are smooth. Granules (danedaar ghee) are one of the quality consideration of ghee. Typically, granules are formed due to the presence of higher melting saturated fatty acids, especially palmitic & stearic. Large and thick granules are a result of high-temperatures. Artisanal ghee will usually have soft, medium-sized and evenly distributed granules that are a result of slow-cooling process to obtain ghee.

'Dahi' ghee will be more liquid and softer as compared to more commercially available ghee. However, the ghee will change consistency (become more solid) due to changes in ambient temperature. In winters or if stored in the fridge, the ghee will become more solid. However, it will still remain soft and easy to scoop out. Storage of ghee will also play an important role in its consistency. Changes in temperature (room temperature to fridge and back) will affect its overall consistency. But this will not impact the quality of the ghee.

A2 Cow Ghee is made from 25-30Litres of pure cow milk unlike commercial ghee which is made from cream or powder. Further, cow milk has lower fat % and yields (unlike buffalo milk) making it more expensive.

Our best before recommendation is 6 months from manufacturing date. However, you can safely use it till it does not discolour or go rancid. Store in fridge (before opening) to increase shelf life.

Our ghee is not certified organic. However, our ghee is clinically tested for its purity, chemical-free and adulteration-free. Click here to see our latest lab report.

Our A2 ghee is not 'clarified butter'. Clarified butter is a factory-made product. Our ghee is handcrafted and made at our farms.

Yes, you can. Ghee can be an excellent replacement for butter due to its high smoke point as well as the healthy vitamins and fats it contains. You can bake or roast even meats and seafood in ghee. Ghee oil brushing during Barbeque renders excellent ghee-coal flavours.

A2 cow ghee has high level of omega 3 fatty acids. They are super beneficial for our heart’s health and help in maintaining the cholesterol levels.

Regretfully, we haven't started shipping internationally yet. However, we will announce formally once we start.