A2 Quality Ghee
Yashraj Global Exim supplies premium A2 Quality Ghee prepared using traditional methods and hygienic processing standards. Our ghee is known for its rich aroma, natural taste, purity, and nutritional value.
We ensure high-quality packaging and international export standards to deliver freshness and authenticity to customers across domestic and global markets.
Traditional Bilona Ghee Process
The Bilona method is an ancient, Ayurvedic process for making pure, nutrient-rich ghee. Unlike commercial ghee made directly from cream, Bilona ghee is crafted by fermenting whole milk into curd, hand-churning the curd into butter (makhan), and slowly simmering it to yield deeply aromatic and easily digestible ghee.
Boiling & Culturing
Pure whole milk (ideally A2 milk from indigenous Indian cow breeds like Gir) is boiled and naturally cooled to room temperature. A starter culture (buttermilk or curds) is added, and it is left to ferment overnight into curd.
Traditional Bilona Churning
The curd is churned bi-directionally using a traditional wooden churner (called a bilona). This process separates the curd into liquid buttermilk and fresh, white butter (makhan).
Slow Cooking
The makhan is placed in a heavy-bottomed vessel and gently simmered over an open or firewood flame. As the butter simmers, the water evaporates, and milk solids separate.
Pure Ghee Extraction
The remaining clear, golden liquid is pure ghee. It is carefully strained to remove any remaining solids and is then bottled.
Higher Nutrient Retention
The slow, traditional process preserves vital vitamins (A, D, E, and K) and antioxidants.
Better Digestibility
The fermentation and churning process breaks down complex fats, making it much easier to digest than regular cream-based ghee.
Ayurvedic Benefits
In Ayurveda, Bilona ghee is believed to balance all three doshas (Vata, Pitta, and Kapha), support gut health, and boost immunity.
Authenticity & Sourcing
Traditionally, authentic Bilona ghee relies on A2 milk sourced from heritage cow breeds such as Gir, Sahiwal, or Rathi, which contain the A2 beta-casein protein. Because it takes approximately 25 to 30 liters of milk to produce just 1 liter of Bilona ghee, it is typically more premium than standard mass-produced ghee.