Desi Cow A2 Ghee

It describes the milk, not the ghee. Cow's milk contains a protein called beta-casein, which comes in two main forms, A1 and A2, and desi indigenous breeds give milk with the A2 form. Ghee is almost pure butterfat, and clarification removes nearly all of the milk proteins, which is why the label shows 0 g protein. So "A2 ghee" means ghee made from A2 milk, from desi cows. It is not a source of protein.

Both are made by the bilona method, from curd, and both begin as A2 milk. The difference is the herd. Our Gir Cow Ghee is made only from the milk of Gir cows, a single breed, while this ghee is made from the milk of desi indigenous cows. Gir milk is scarcer and costs more, which is why the two are priced differently. Choose Gir if a single-breed ghee matters to you, and this one for an everyday bilona ghee.

Because that is how ghee was traditionally made, and the difference shows in the jar. Setting milk into curd and churning it develops flavour that cream alone does not have, and cooking the resulting butter slowly gives bilona ghee its aroma and grain. The cream route is faster and gets more ghee from the same milk, which is why most large-scale ghee is made that way.

Yes. The water and milk solids are cooked out while the ghee is made, so it does not scorch the way butter does. That makes it well suited to tadka, sautéing and shallow frying. As with any cooking fat, lower the flame if it starts to smoke.

No. The label lists a single ingredient, A2 desi cow milk fat. There are no preservatives, colours, flavours or vegetable fats. Its 12-month shelf life comes from ghee's naturally very low moisture, not from anything added.

The 500 ml jar suits most homes that use ghee a few times a week, and you will finish it comfortably within its shelf life. If ghee goes into your cooking every day, the 1 litre jar costs less per ml. The 5 litre dolchi works out cheapest of all, and suits large families, festival cooking, or anyone who prefers to buy once and keep a stock; decant a smaller amount for daily use and keep the dolchi closed.

Not reliably. Popular kitchen tests, such as melting a spoonful in your palm or watching how it sets in the fridge, can be passed by well-made adulterated ghee. What you can check is an FSSAI licence number on the label (ours is 11525079000402), a single-ingredient list, and the aroma when it is warmed, which is hard to imitate. If you have a question about a particular jar, send us the batch number from its label on WhatsApp.