Littlecherrymom A2 Bilona Cow Ghee 500ml — Made the Traditional Way, From Grass-Fed Desi Cows | Pure, Unprocessed, No Additives

Frequently Asked Questions

• What exactly is A2 ghee and why does it matter?

  
  Regular ghee is made from hybrid breeds like HF or Jersey cows, which produce A1 beta-casein protein.
  A2 ghee comes from indigenous Desi cows — like Gir — which naturally produce A2 beta-casein protein.
  A2 is easier to digest and gentler on the gut, especially for babies and young children. It's what ghee was
  always meant to be.
  
  

• What is the Bilona method and why is it better?

  
  The Bilona method is India's ancient way of making ghee: milk is curdled, the curd is hand-churned into
  butter (called bilona), and that butter is slow-cooked on low heat until pure golden ghee is produced. Unlike
  industrial ghee made from cream, this process retains all fat-soluble vitamins — A, D, E, K — and the
  natural aroma. It takes much longer but produces a completely different product.
  
  

• From what age can I give this to my baby?

  
  A2 Bilona Cow Ghee can be introduced from 6 months, when your baby starts solids. Start with a few
  drops mixed into dal, khichdi, or rice. Ghee is one of the best first fats for babies — it supports brain
  development, aids absorption of fat-soluble vitamins, and helps with digestion. Always introduce new foods
  gradually.
  
  
  

• Can the whole family use this ghee?

  
  Absolutely — this is a family ghee. Use it for everyday cooking: tadkas, rotis, parathas, rice, dal. It has a
  high smoke point (around 250 degree C) making it safer for Indian cooking than refined oils. Many adults
  also find it easier to digest than regular ghee because of the A2 protein.
  
  

• Why is this ghee more expensive than supermarket ghee?

  
  The Bilona process requires approximately 25-30 litres of A2 Desi Cow milk to make just 1 litre of ghee —
  compared to 15-18 litres for regular cream-based ghee. Add the cost of grass-fed indigenous cows,
  traditional hand-churning, and slow cooking over low heat, and you understand the difference. You are not
  paying for a brand — you are paying for a process.
  
  

• How should I store it and what is the shelf life?

  
  Store in a cool, dry place away from direct sunlight. Ghee does not need refrigeration — room temperature
  preserves the aroma and texture better. Always use a clean, dry spoon to avoid moisture entering the jar.
  Best consumed within 12 months of production. Natural grainy texture or colour variation is normal and
  indicates purity — not spoilage.