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What is A2 ghee?
A2 ghee is ghee made from the milk of cows that produce only the A2 type of beta-casein protein, such as India's Gir breed. Ordinary dairy milk usually mixes A1 and A2 protein. Ghee itself is butter simmered until the water cooks off and the milk solids separate, leaving clear, golden butterfat.
Which ghee should I choose?
- Cultured Buffalo Ghee
From cultured buffalo-milk butter: whiter, richer and denser. 250ml & 500ml.
- Vedic Bilona Ghee
Churned from curd by the bilona method, then slow-simmered. 250ml & 500ml.
- A2 Gir Cow Ghee
From the milk of Gir cows, which carries only A2 protein. 250ml to 1L.
- Pure Ghee
An everyday ghee for cooking, tadka and sweets. 100g to 500g.
What is bilona ghee?
Bilona ghee is made the traditional way: milk is set into curd, the curd is churned with a wooden bilona to separate the butter, and that butter is slowly simmered into ghee. Most commercial ghee skips the curd and is made straight from cream, which gives it a milder taste.
How should I store ghee?
Ghee keeps well at room temperature in a closed jar. Use a dry spoon, because water and crumbs make it spoil sooner, and keep the jar out of direct sunlight. It may set solid in winter and turn liquid in summer; both are normal.