What differentiaties Organic Mantra A2 Bilona Gir Cow Ayurvedic Ghee ?
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🌿 Why Our Ghee Starts With A2 Milk ?
Not all milk is the same.
Traditional Indian cows (like Gir, Sahiwal, Kankrej) naturally produce A2 milk, which contains only the A2 beta-casein protein.
Why A2 matters:
- ✔ Easier to digest for many people
- ✔ Does not release BCM-7, a peptide linked to digestive discomfort
- ✔ Closer to the milk consumed in ancient India
- ✔ Preferred in Ayurveda for daily nourishment
Most commercial dairy today uses crossbred or European cows, whose milk contains A1 or mixed A1/A2 proteins. Our ghee is made only from A2 milk, preserving its natural goodness.
- ✔ Easier to digest for many people
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🥛 Why Curd-Based Ghee (Not Cream-Based) ?
Traditional ghee was never made from cream.
Our Process:
A2 Milk → Set into Curd → Hand-churned → Butter → Slow-heated into Ghee
Why curd-based ghee is superior:
- ✔ Natural fermentation improves digestibility
- ✔ Enhances beneficial fatty acids
- ✔ Reduces lactose & milk solids naturally
- ✔ Produces a deeper aroma and richer taste
Cream-based ghee (industrial method):
- Made by separating cream directly from milk
- Skips fermentation entirely
- Focused on speed and yield, not nutrition
👉 Curd-based ghee is how ghee has been made for thousands of years.
- ✔ Natural fermentation improves digestibility
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🪔 Why the Bilona Method (Not Machine Processing) ?
Bilona is the traditional hand-churning method described in ancient Indian texts.
What makes Bilona special:
- ✔ Butter is churned slowly at controlled temperatures
- ✔ Preserves fat-soluble vitamins A, D, E & K
- ✔ Maintains ghee’s natural grainy texture
- ✔ Produces a nutty aroma and golden color
Machine-made ghee:
- Uses high-speed centrifuges
- Often overheated
- Optimized for mass production
- Loses subtle nutrients and aroma
Bilona ghee takes more milk, more time, and more care — which is why it was traditionally reserved for families, rituals, and healing.
- ✔ Butter is churned slowly at controlled temperatures
