Unlocking the Golden Elixir: Exploring the Rich World of A2 Cow Ghee

Unlocking the Golden Elixir: Exploring the Rich World of A2 Cow Ghee

Which Ghee is best for us:

Ghee is a type of clarified butter that is obtained by simmering butter, separating the milk solids and water content, and leaving behind the pure, golden liquid fat. The choice of the best ghee depends on various factors, including personal preferences, dietary needs, and cultural considerations.

Typeof Ghee



Primary Source

Beta Casein Content

A1 Ghee

It is derived from milk containing A1 beta-casein protein.

Holstein, Friesian, and Ayrshire breeds.

High in A1 beta-casein

A2 Ghee

Derived from milk containing A2 beta-casein protein.

Desi Cows: (Gir, Sahiwal breeds)

A2 beta-casein

Buffalo Ghee

It has a higher fat content compared to cow’s milk, resulting in a richer and creamier ghee.

Milk from buffaloes

Variable beta-casein

Grass-Fed Ghee

Ghee is produced from the milk of grass-fed cows.

Cows primarily fed on grass.

Varies based on cow breed and diet.


Let's understand in detail what is A2 Ghee:

Casein Proteins:

Casein proteins are the primary proteins found in milk, constituting about 80% of the total protein content. The four main types of casein are:





Beta-Casein Proteins:

Among these, Beta-casein proteins are further categorized into A1 and A2 types. The difference lies in the amino acid sequence at a specific position in the protein chain. 

A1 Beta Casein:

A1 beta-casein is found in the milk of certain cow breeds, particularly those of European origin such as Holstein, Friesian, and Ayrshire. These cows are commonly used for dairy farming in many parts of the world. The concern with A1 beta-casein arises from its digestion process, as it produces a peptide called beta-casomorphin-7 (BCM-7), which some studies suggest may have negative health implications for some individuals. 

A2 Beta Casein:

On the other hand, A2 beta-casein is found in the milk of certain breeds, notably the Indian breeds like Gir and Sahiwal. The milk from these cows naturally contains only A2 beta-casein without A1 beta-casein. Proponents of A2 milk and products derived from it, like A2 ghee, argue that the A2 beta-casein protein is structurally different and may be easier to digest for some people compared to A1 beta-casein.


The Art of Making A2 Ghee Using the Bilona Method: A Time-Honored Tradition

A2 Ghee and the Bilona Method:

A2 ghee is derived from the milk of desi cows, such as Gir and Sahiwal breeds, known for producing A2 beta-casein protein exclusively. The Bilona method also referred to as the traditional churning method, emphasizes handcrafting ghee in small batches, preserving the essence of age-old techniques. 

Step 1: Selecting Desi Cows:

The journey of A2 ghee begins with the selection of desi cows. These indigenous breeds are favored for their A2-rich milk and are often raised through organic or traditional farming practices. The emphasis is on maintaining the purity of the milk, ensuring it carries the distinct qualities of A2 beta-casein.

Step 2: Milk Collection:

The process commences with milking the desi cows by hand, ensuring a gentle and stress-free environment for the animals. The collected milk is then carefully strained to remove any impurities or foreign particles, setting the stage for the next crucial steps.

Step 3: Using the Bilona Churner:

The heart of the Bilona method lies in the Bilona churner, a traditional wooden churner crafted from a specific type of wood, usually neem or mango wood. The use of wooden equipment is believed to add a unique flavor to the ghee.

Step 4: Curdling the Milk:

The strained milk is transferred to a vessel and allowed to naturally curdle. This curdling process is facilitated by using a small quantity of previously collected cultured buttermilk or yogurt as a starter. The milk is left undisturbed until it forms curds, showcasing the separation of whey.

Step 5: Churning the Curds:

Once the curds are formed, the Bilona churner comes into action. The artisan skillfully churns the curds in a rhythmic motion, a process that takes time and patience. The churning motion causes the butter to separate from the buttermilk.

Step 6: Collecting Butter:

As the churning continues, butter granules start to accumulate. These golden granules, laden with the goodness of A2 beta-casein, are carefully collected and separated from the remaining buttermilk.

Step 7: Clarifying the Butter:

The collected butter undergoes the clarifying process. It is gently heated in a traditional vessel known as a bilona, where the butter is simmered over a slow flame. This slow heating process allows the water content to evaporate, and the milk solids settle at the bottom.

Step 8: Obtaining Pure Ghee:

The final product emerges as pure ghee, characterized by its golden hue and rich aroma. The meticulous steps of the Bilona method ensure that the ghee retains the natural goodness of A2 beta-casein, along with the distinct flavors imparted by traditional wooden equipment.

Nutrient Profile of A2 Cow Ghee:


                    Content in A2 Cow Ghee

Fatty Acids

Omega 3, Omega 9, fatty acids


A, E & D

Other compounds

Antioxidants & Butyric Acid


Health Benefits of Ghee:

A2 ghee, derived from the milk of desi cows that produce A2 beta-casein protein, has gained attention for its potential health benefits. While scientific research on some of these claims is ongoing, proponents of A2 ghee point to several factors that may contribute to its positive impact on health. Here are some potential health benefits associated with A2 ghee:

Easier Digestibility:

One of the primary claims is that A2 beta-casein, found in A2 ghee, is easier to digest compared to A1 beta-casein. A1 beta-casein has been associated with the production of a peptide called beta-casomorphin-7 (BCM-7) during digestion, which some suggest may lead to digestive discomfort in some individuals. A2 ghee, being free of A1 beta-casein, is considered by some to be a gentler option for those with dairy sensitivity.

Lactose Sensitivity:

A2 ghee, like traditional ghee, is low in lactose. Individuals who are lactose intolerant may find A2 ghee to be a suitable alternative to regular dairy products, as it contains minimal lactose. The removal of milk solids during the clarification process further reduces the lactose content.

Nutrient-Rich Profile:

A2 ghee retains the nutrient profile of regular ghee, which includes essential fatty acids, fat-soluble vitamins (A, E, and D), and other beneficial compounds. These nutrients play vital roles in supporting overall health, including heart health, immune function, and skin health.

Omega-3 Fatty Acids:

A2 ghee contains omega-3 fatty acids, known for their anti-inflammatory properties. These fatty acids contribute to heart health, and brain function, and may have positive effects on various inflammatory conditions in the body.

Supports Heart Health:

The omega-3 fatty acids, along with the absence of harmful trans fats, make A2 ghee a potential supporter of heart health. Some studies suggest that moderate consumption of healthy fats, like those found in A2 ghee, may contribute to maintaining healthy cholesterol levels.

Rich in Antioxidants:

A2 ghee contains antioxidants such as vitamin E and beta-carotene, which help combat oxidative stress in the body. Antioxidants play a crucial role in neutralizing free radicals, contributing to cellular health, and reducing the risk of chronic diseases.

Potential Anti-Inflammatory Effects:

The presence of butyric acid in A2 ghee is thought to have anti-inflammatory effects. Butyric acid is known for its ability to support gut health and may contribute to a balanced inflammatory response in the body.

Traditional Ayurvedic Perspective:

In Ayurveda, traditional Indian medicine, ghee is considered a sattvic food that promotes balance and harmony within the body. It is believed to nourish various tissues, support digestion, and enhance the absorption of nutrients.

Why A2 Ghee is expensive?

The price of A2 ghee can be influenced by several factors, and while the lower milk yield from desi indigenous cows is one aspect, it is not the sole reason for its higher cost. Here are some key factors contributing to the relatively higher price of A2 ghee:

Desi Cow Milk Yield:

Desi cows, such as the Gir and Sahiwal breeds, typically produce less milk compared to certain high-yield foreign breeds like Holstein or Friesian. The lower milk yield per cow can impact the overall production volume of A2 ghee, making it more limited and potentially raising the cost per unit.

Breeding and Maintenance:

Desi cows are often considered sacred in some cultures and are bred with a focus on maintaining the purity of the A2 beta-casein protein. The breeding and maintenance of desi cows may involve additional costs compared to larger-scale farming practices used for high-yield foreign breeds.

Traditional Farming Practices:

The production of A2 ghee often involves traditional and more labor-intensive farming practices. Desi cows may be raised using organic or traditional methods, contributing to higher production costs.

Processing and Quality Control:

Producing A2 ghee requires careful processing to ensure the preservation of A2 beta-casein. The meticulous nature of this process, along with quality control measures, can add to the overall production costs.

Limited Supply:

A2 ghee caters to a niche market, as it is positioned as a premium and potentially healthier alternative to regular ghee. The limited supply due to factors like specific cow breeds and traditional practices can drive up the price, as demand often outstrips supply.

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