Bilona, jar by jar
سمن البقرة جير
- A2 Gir cow milk
- Curd-churned bilona
- 25–28 litres of milk per litre
- Lab-tested every batch
If you are comparing A2 Gir cow ghee against the jar in your kitchen right now, the difference is made before the flame is lit.
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
How to choose
Whole milk from free-grazing Gir cows in Gujarat is set into curd overnight. The curd — not cream — is churned by hand with a wooden bilona, both ways, until butter gathers. That butter is then simmered slow on a wood-fired flame. It takes 25 to 28 litres of milk to make one litre. Industrial ghee skips straight to cream separation, which is faster, cheaper, and why it smells of almost nothing.
What sets in the jar is deep gold and danedar — grainy — with a nutty aroma. The colour is not added; it comes from beta-carotene in grass-fed Gir milk. Smoke point 250°C, so it takes tadka, halwa and festive frying without flinching. Keeps about 12 months at room temperature with a dry spoon. In the classical texts it is cow ghee, not buffalo, that is held highest.
Read A2 Gir cow ghee vs regular ghee, or what the bilona method actually is. Bottled under FSSAI 10724999001232 in our USFDA-registered facility.