Why A2 Bilona Ghee Costs More Than Market Ghee (The 30-Litre Math)

A2 ghee is derived from cows containing only the A2 beta-casein protein, which is significantly easier to digest than the A1 protein found in commercial hybrid cows. Regular ghee is often made from A1 milk cream, which undergoes high-heat mechanical processing. In contrast, our traditional Bilona method involves fermenting A2 milk into curd overnight, hand-churning to extract makkhan, and slow boiling it over low flame. It requires 30 litres of A2 milk to make just 1kg of pure Bilona ghee, preserving vital vitamins, butyric acid, and natural golden granules.