Gir Cow Ghee

A2 bilona ghee is a traditional and artisanal form of clarified butter that is prepared using the bilona method. Here's a step-by-step outline of how A2 bilona ghee is typically made:

Step 1: Selecting Quality Milk

1. Source of Milk: The process begins with selecting high-quality A2 milk from desi cows (Indian cow breeds like Gir, Sahiwal, etc.). A2 milk is known for its purported health benefits and is preferred for making traditional ghee.

Step 2: Curdling

1. Natural Curdling: The milk is allowed to naturally curdle. This can be achieved by allowing it to sit at room temperature for a few hours or by using a natural curdling agent like buttermilk or yogurt. This process helps in separating the cream from the milk.

Step 3: Churning

1. Churning: The cream that rises to the top is collected and churned using a traditional wooden churner called 'bilona'. The bilona is operated manually to churn the cream into butter. This churning process is crucial as it separates the butterfat (butter) from the buttermilk.

Step 4: Collecting Butter

1. Collecting Butter: Once the butter separates from the buttermilk, it is carefully collected. This butter is known as 'bilona butter' or 'butter made using bilona'.

Step 5: Heating

1. Heating the Butter: The collected butter is then gently heated in a large vessel or kadhai over a low flame. This process helps evaporate any remaining moisture and separates the butterfat from the milk solids.

Step 6: Clarifying

1. Clarifying: As the butter melts, the milk solids (proteins and impurities) settle to the bottom of the vessel, and the water content evaporates. The melted butterfat is then carefully strained or decanted to remove these solids, leaving behind pure clarified butter.

Step 7: Final Product

1. Filtering and Storing: The clarified butter, now ghee, is then filtered through a fine sieve or cloth to remove any remaining impurities. It is then stored in clean, airtight containers once it cools down.

Handcrafted Process: A2 bilona ghee is traditionally made by hand, emphasizing the use of natural processes and minimal mechanization.

Nutrient Retention: This method is believed to retain more nutrients and flavors compared to industrially processed ghee.

Quality Assurance: The quality of the milk and the meticulousness of the process are crucial factors that influence the final taste and nutritional profile of A2 bilona ghee.

Rich in Nutrients: A2 bilona ghee is made from the milk of desi cows (Indian cow breeds like Gir, Sahiwal, etc.) that produce A2 type milk. This milk is considered to be rich in various nutrients such as vitamins (A, D, E, K), omega-3 fatty acids, and conjugated linoleic acid (CLA).

Digestive Health: Ghee made from A2 milk is often claimed to be easier to digest compared to ghee made from A1 milk (from breeds like Holstein-Friesian). It contains a higher proportion of certain types of fats (like butyrate) that may support digestive health.

Anti-inflammatory Properties: Some proponents suggest that A2 bilona ghee has anti-inflammatory properties due to its composition of omega-3 fatty acids and CLA. These compounds are associated with reducing inflammation in the body.

Supports Immunity: The presence of vitamins and antioxidants in A2 bilona ghee may help support immune function. Vitamin A, in particular, is important for maintaining healthy mucous membranes and skin, which are crucial for immune defense.

Improves Heart Health: When consumed in moderation, A2 bilona ghee may support heart health. It contains conjugated linoleic acid (CLA), which has been studied for its potential benefits in reducing cardiovascular risk factors.

Promotes Joint Health: Traditionally, ghee has been used in Ayurvedic medicine to support joint health and lubrication. A2 bilona ghee, with its purported higher nutrient content, may provide additional benefits in this regard.

Cultural and Ayurvedic Significance: In Ayurveda, ghee is considered to be sattvic (pure) and is used in various medicinal preparations and rituals. A2 bilona ghee, made from desi cow's milk, is valued for its purity and perceived spiritual benefits in some cultures.