Made the ancient Vedic way – curd of A2 milk, hand-churned bilona method. No shortcuts, no adulteration. Gir cow & desi cow variants. FSSAI certified.
Bilona is the ancient Vedic process of making ghee from whole milk curd – the only method that produces true A2 ghee with all its health properties intact.
Fresh morning milk from A2 desi cows – Gir, Sahiwal, or Haryanvi breeds.
Whole milk is boiled, cooled, and set overnight with a natural culture to form thick curd.
Curd is churned by hand using a wooden bilona (churner) – both clockwise and anti-clockwise – to separate butter.
The hand-churned butter is slowly simmered on low flame until water evaporates and pure ghee separates.
Strained and bottled – grainy texture, nutty aroma, golden colour. No additives ever.
Most commercial ghee is made from A1 milk (Holstein/Jersey cows). A2 milk from desi breeds contains different beta-casein protein with significantly different health outcomes.
| Factor | A2 Desi Cow Ghee (Ours) | Commercial Ghee (A1) |
|---|---|---|
| Beta-Casein type | ✓ A2 – easily digestible | ✗ A1 – can cause inflammation |
| Making method | ✓ Bilona curd-churning | ✗ Cream-separated industrial |
| Omega 3:6 ratio | ✓ Healthy 1:4 ratio | ✗ Imbalanced 1:20+ |
| CLA (Conjugated Linoleic Acid) | ✓ High – anti-cancer, fat-burning | ✗ Very low |
| Butyric acid | ✓ Rich – feeds gut lining | ✗ Minimal |
| Texture | ✓ Naturally grainy in cool weather | ✗ Smooth (sign of processing) |
| Colour | ✓ Deep golden (beta-carotene) | ✗ Pale yellow |
| Additives | ✓ None | ✗ Often contains vanaspati traces |
Rich in DHA omega-3 and fat-soluble vitamins A, D, E, K2 – essential for cognitive function.
Vitamin K2 directs calcium to bones. Regular ghee consumption supports bone density.
Butyric acid nourishes colon cells, reduces gut inflammation, and improves microbiome health.
Antioxidants, CLA, and fat-soluble vitamins collectively support a robust immune system.
485°F / 252°C smoke point – the safest fat for high-heat Indian cooking like tadka and frying.
Medium-chain fatty acids provide clean energy. CLA supports healthy body composition.
A direct comparison of what you get from TR Organic Seeds Natural vs. what mass-market brands offer.
| Parameter | TR Organic Seeds Natural | Commercial Brands |
|---|---|---|
| Milk source | ✓ Identified A2 desi cow farms | ✗ Mixed A1 commercial dairy |
| Process | ✓ Bilona curd-churning | ✗ Cream separator + industrial heating |
| Batch size | ✓ Small batches – made to order | ✗ Industrial tonnes |
| Texture in cool weather | ✓ Naturally grainy – sign of purity | ✗ Smooth – heavily processed |
| Preservatives | ✓ None | ✗ Often added |
| Shelf life method | ✓ Natural – ghee does not spoil | ✗ Chemical stabilisers |
| FSSAI certified | ✓ 21523018000971 | Varies |
| Price per litre | ₹2,799 – ₹3,599 | ₹700 – ₹1,200 (adulteration risk) |
The Indian ghee market is flooded with adulterated products. A 2023 FSSAI survey found that over 68% of ghee samples tested in Maharashtra failed quality standards – many containing vegetable oils (vanaspati), animal fat, or starch. The only way to guarantee purity is to know exactly where your ghee comes from.
TR Organic Seeds Natural sources A2 milk exclusively from identified desi cow breeds – Gir, Sahiwal, and Haryanvi – whose milk contains only the A2 beta-casein protein. This protein variant does not release BCM-7 peptide during digestion, unlike A1 milk from HF/Jersey cows, making A2 ghee far gentler on digestion and associated with lower inflammation.
Our bilona method follows the traditional Vedic process: milk → curd → hand-churned butter → slow-simmered ghee. This contrasts with the industrial cream-separator method used by most brands, which skips the curd stage entirely, yielding ghee with far lower butyric acid, CLA, and fat-soluble vitamin content.
FSSAI License: 21523018000971 | Kalyan, Maharashtra | Phone: 9967503795 | UPI: trenterprise@uco
