Commercial market ghee is often manufactured directly from industrial milk cream using high heat and chemical separators. In contrast, traditional Vedic A2 Ghee follows the authentic two-step Bilona method.
Pure A2 Gir Cow milk is first cultured into fresh curd, which is then churned slowly using wooden hand-churners (Bilona). The butter (Makkhan) obtained is gently melted over low flame to produce aromatic, golden ghee packed with Butyric Acid for gut microbial health and Vitamin K2 for bone strength.