A2 Ghee is made from the milk of desi (indigenous) buffaloes that produce A2 beta-casein protein. It’s usually prepared using the traditional Bilona method, which involves curd-churning instead of cream separation.
Key Features:
- Made from A2 protein milk only
- Uses the Bilona method (curd-based)
- Rich in Omega-3 and CLA
- Easier to digest and anti-inflammatory
What Is Regular Ghee?
Most commercial ghee is made from A1 or mixed milk (cross-bred cows) and usually involves a high-heat, industrial process.
Key Features:
- Often made from A1 milk or milk blends
- Machine-processed at high temperature
- May lack key nutrients
- Can be harder to digest for some
A2 vs Regular Ghee – Comparison
| Feature | A2 Ghee | Regular Ghee |
|---|---|---|
| Source | Desi buffalo (A2 milk) | Mixed or A1 milk |
| Method | Bilona (hand-churned) | Cream-based, high heat |
| Digestibility | ✅ Easy | ⚠️ May cause bloating |
| Nutrients | ✅ Rich in CLA & Omega-3 | ❌ Often degraded |
| Taste | Rich & earthy | Flat or oily |
Why A2 Ghee Is Worth the Switch
- Promotes gut health and better digestion
- Great for kids, elderly, and lactose-sensitive people
- Boosts immunity and energy
- Closer to Ayurveda’s purest form of ghee
Final Thoughts
A2 Ghee isn’t just a premium product—it’s a return to purity. It supports better health, digestion, and overall wellness. If you’re looking to make a meaningful dietary upgrade, A2 ghee is the smarter, traditional choice.
Try our premium, Bilona-made A2 Buffalo Ghee—lab tested and FSSAI-certified.