Ancient Wisdom,
Modern Nourishment

A2 ghee is made exclusively from the milk of indigenous cows that produce only the A2 type of beta-casein protein. Commercial ghee is often made from A1 milk, which contains a different protein structure that can cause inflammation and digestive issues in many people. Additionally, our A2 ghee is made using the traditional Bilona method, which preserves more nutrients and beneficial compounds compared to commercial processing methods. The result is a ghee with superior taste, aroma, and health benefits.

The Bilona method is an ancient technique that involves naturally culturing milk into yogurt, hand-churning it to separate the butter, and then slowly clarifying the butter to create ghee. This process preserves the natural enzymes, vitamins, and beneficial fatty acids that are destroyed in high-heat industrial processing. The slow clarification also develops a rich, nutty aroma and deeper flavor profile that can't be replicated with modern methods. This traditional process takes 3-4 days compared to the few hours used in commercial production.

JEEVANKOSH A2 Desi Ghee is incredibly versatile! You can use it for cooking, as it has a high smoke point (485°F/250°C) that makes it ideal for sautéing, roasting, and even deep frying without creating harmful compounds. It's perfect for traditional Indian recipes, but also works wonderfully in place of butter or oil in any cuisine. For optimal health benefits, many Ayurvedic practitioners recommend consuming a teaspoon of pure ghee in the morning on an empty stomach or adding it to warm milk before bedtime. It's also excellent for seasoning cast iron cookware!

Yes! During the traditional ghee-making process, the milk solids containing lactose and casein are completely removed, making our ghee suitable for most people with lactose intolerance or mild dairy sensitivities. Additionally, being made from A2 milk further reduces the likelihood of digestive discomfort that some people experience with dairy products. However, those with severe dairy allergies should consult their healthcare provider before consuming any ghee product.

One of the remarkable properties of traditionally made ghee is its long shelf life. When stored properly in an airtight container away from direct sunlight, JEEVANKOSH A2 Desi Ghee remains fresh for up to 12 months without refrigeration. In fact, according to Ayurvedic principles, ghee actually improves with age, developing more beneficial properties over time. We recommend storing your ghee in a cool, dry place and always using a clean, dry spoon to prevent any moisture from entering the jar.

The price difference reflects our commitment to quality and tradition. JEEVANKOSH ghee costs more to produce because we use milk exclusively from A2 Sahiwal cows that are grass-fed and ethically raised. The traditional Bilona method is labor-intensive and takes 3-4 days compared to the industrial methods that take just hours. Additionally, it takes approximately 25-30 liters of milk to produce just 1 kg of ghee using our method. When you purchase JEEVANKOSH ghee, you're investing in premium quality, authentic tradition, and superior health benefits that simply cannot be matched by mass-produced alternatives.