Bilona method · Hand-churned
A2 Cow Ghee
Grainy. Golden. Smells like a kitchen, not a factory.
₹180.00 / 100 ml
HSN: 0405 · Country of origin: India
Size
In Stock
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Made the long way: whole A2 milk set to curd, hand-churned to butter, then simmered on a slow flame until the water leaves and the grain forms. Roughly 30 litres of milk for one litre of ghee — which is why real bilona ghee is never cheap, and why it tastes nothing like the cream-separator version sold under the same name.
Product information
- Net quantity
- 1L
- Country of origin
- India
- Marketed by
- Gottlich Foods India LLP, Nangal Raya, New Delhi 110046
- FSSAI Lic. No.
- 13325009000590
- Best before
- See date printed on the pack
- Dietary type
- 100% Vegetarian
What goes into one litre
- A2 milk per litre of ghee
- 30 L
- Curd setting time
- 8 hrs
- Hand-churned, not separated
- Wood
- Additives or colour
- 0
Buy it with
Ghee and honey are the two jars most kitchens reorder together. The saving applies at checkout — no code to remember.
Both Ghees
A2 for finishing, Gir for everyday cooking — the two most reordered jars.
No code needed — the saving applies in the cart.
Ghee & Honey
The two things most kitchens reorder first.
No code needed — the saving applies in the cart.
How to use it
Ghee has a smoke point around 250 °C, so it handles Indian cooking heat better than most oils.
- A spoon over hot dal or khichdi, off the flame, so the aroma survives
- Tempering — jeera, hing and rai bloom in ghee the way they do not in refined oil
- Roti and paratha, brushed on after the tawa rather than during
- Halwa and laddoo, where the grain is what gives the texture
- A teaspoon in warm milk at night, the way most grandmothers prescribed it
Bilona vs the ghee most brands sell
| Gottlich bilona | Cream-separator ghee | Vanaspati | |
|---|---|---|---|
| Starts from | Whole milk curd | Cream skimmed off milk | Hydrogenated vegetable fat |
| Churned | By hand, cold | Machine, warm | Not churned |
| Milk per litre | ~30 litres | ~12 litres | None |
| Grain | Visible, coarse | Fine or absent | Smooth paste |
| Keeps at room temperature | Yes | Yes | Yes |
| Aroma when heated | Nutty, strong | Faint | None |
The details
- Breed
- Indigenous A2 cows (Gir, Sahiwal cross)
- Method
- Bilona — curd, hand-churn, slow simmer
- Smoke point
- ≈ 250 °C
- Shelf life
- 12 months unopened, 6 months after opening
- Storage
- Room temperature, away from direct light. Refrigeration not needed.
- Packaging
- Food-grade glass, foil-sealed
- FSSAI licence
- 13325009000590
Why it looks grainy in the jar
A grainy, uneven set is the signature of slow-simmered ghee: the fat crystallises at different rates as it cools, and nothing is added to force a uniform texture. Perfectly smooth, evenly pale ghee usually means it was made fast, from cream, or set with an emulsifier. If your jar sets grainy in winter and turns liquid in May, that is the ghee behaving correctly.
