Buy A2 Desi Cow Ghee Online | Pure Bilona Ghee – 10X Farms

Milk fat derived from indigenous cow milk, processed using the Bilona method.
Unblended, traceable, and evaluated through standardised dairy fat tests.

Verified milk fat profile through Butyro-refractometer, Reichert-Meissl, and Polenske values
No vegetable oil or vanaspati — confirmed via β-sitosterol and Baudouin tests
Sourced from indigenous (desi) cow herds with batch-level traceability

Returns accepted for damaged or incorrect items.
Refer to policy for details.

A2 DESI Cow Ghee vs Other Ghee
NUTRITION INFO
PREPARATION
WHO IT IS FOR
STORAGE
ALLERGENS

	A2 DESI COW GHEE	OTHER GHEE
Source of Milk	Indigenous (desi) cow milk (identified herds)	Mixed or unspecified sources
Milk Type	A2 MILK	Typically A1 or mixed
Processing Method	BILONA (CURD → BUTTER → GHEE)	Mostly cream-based industrial processing
Adulteration Check	VERIFIED (B-SITOSTEROL, BAUDOUIN TESTS)	Not typically disclosed
Fat Profiling	Tested (BR, RM, Polenske values)	Rarely measured or shared
Blending	No blending across sources	Often standardised/blended
Traceability	Batch-level traceability	Limited or none

NUTRITIONAL INFORMATION (per 100g) 

Energy: 897 kcal
Carbohydrates: 0 g
Total Sugars: 0 g
Added Sugars: 0 g
Protein: 0 g
Total Fat: 99.7 g
Saturated Fat: 67 g
Trans Fat: 0 g
Dietary Fibre: 12.64 g
Cholesterol: 200 mg
Sodium: 16.35 mg

Suitable for:

cooking and sautéing
tadka and finishing
spreading or direct consumption
Can be used in place of regular ghee.

Individuals avoiding adulterated or blended ghee
Individuals seeking traceable dairy sources
Individuals focused on fat quality, not just fat quantity
Individuals preferring traditionally processed dairy fats
Individuals looking to evaluate ghee through measurable parameters

Store in a cool and dry place.
Keep the container closed after use.

Contains milk.

A2 DESI Cow Ghee vs Other Ghee

	A2 DESI COW GHEE	OTHER GHEE
Source of Milk	Indigenous (desi) cow milk (identified herds)	Mixed or unspecified sources
Milk Type	A2 MILK	Typically A1 or mixed
Processing Method	BILONA (CURD → BUTTER → GHEE)	Mostly cream-based industrial processing
Adulteration Check	VERIFIED (B-SITOSTEROL, BAUDOUIN TESTS)	Not typically disclosed
Fat Profiling	Tested (BR, RM, Polenske values)	Rarely measured or shared
Blending	No blending across sources	Often standardised/blended
Traceability	Batch-level traceability	Limited or none

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATION (per 100g) 

Energy: 897 kcal
Carbohydrates: 0 g
Total Sugars: 0 g
Added Sugars: 0 g
Protein: 0 g
Total Fat: 99.7 g
Saturated Fat: 67 g
Trans Fat: 0 g
Dietary Fibre: 12.64 g
Cholesterol: 200 mg
Sodium: 16.35 mg

PREPARATION

Suitable for:

cooking and sautéing
tadka and finishing
spreading or direct consumption
Can be used in place of regular ghee.

WHO IS IT FOR?

Individuals avoiding adulterated or blended ghee
Individuals seeking traceable dairy sources
Individuals focused on fat quality, not just fat quantity
Individuals preferring traditionally processed dairy fats
Individuals looking to evaluate ghee through measurable parameters

STORAGE

Store in a cool and dry place.
Keep the container closed after use.

ALLERGEN

Contains milk.

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The A2 Desi Cow Ghee Evolution

ORIGIN

(pre-1900s)

Ghee in India was made using the Bilona method - curd set from milk, churned to butter, then slow-heated into ghee. Often sourced from indigenous (desi) cow breeds

SHIFT

(mid 20th century)

Dairy moved towards scale. Cream-based methods replaced Bilona for faster, higher-yield production.

DECLINE

(late 20th century)

Ghee was no longer tied to breed or process. Milk sources became mixed, and use of traditional methods declined.

VERIFICATION

(2000s onwards)

With rising adulteration and standardisation, lab tests became necessary to establish what qualifies as pure ghee.

RESURGENCE

(present day)

Bilona processing, Desi cow sourcing, and measurable fat testing are being reintroduced - restoring definition to what ghee is.

Frequently
Asked Questions
Know your A2 Desi Cow Ghee

A2 Desi Cow Ghee is made from milk sourced from indigenous cow breeds and processed using the Bilona method.

It is not blended across sources and is evaluated using measurable dairy fat parameters.

A2 refers to the type of beta-casein protein present in the milk used to make the ghee.

Gir cows naturally produce A2 milk. A2 Desi Cow Ghee is therefore derived from milk that contains A2 beta-casein protein.

Milk is first converted into curd, then churned to obtain butter, and finally heated to produce ghee.

This differs from cream-based industrial methods.

The purity of A2 Desi Cow Ghee is verified using standard dairy fat tests, including:

Butyro-refractometer (BR value)
Reichert-Meissl (RM value)
Polenske value

These tests help define and validate the fat composition of the ghee.

A2 Desi Cow Ghee is tested for adulteration using:

β-sitosterol test
Baudouin test

These tests detect the presence of vegetable oils or vanaspati, ensuring that the ghee is not mixed or diluted.

A2 Desi Cow Ghee is made from milk sourced from identified Desi cow herds.

Each batch is recorded and tracked, allowing traceability from the source of milk to the final ghee.

Yes. A2 Desi Cow Ghee can be used in the same way as regular ghee.

It is suitable for:

cooking and sautéing
tadka and finishing
direct consumption

No. A2 Desi Cow Ghee is a natural dairy product, so slight variations may occur between batches.

Each batch is tested and recorded against defined parameters to ensure consistency within a measurable range.

“Healthier ghee” is a broad and undefined claim.

A2 Desi Cow Ghee is described using measurable and verifiable parameters — such as fat composition, purity tests, and source traceability — instead of subjective claims.