Summary: This blog explores how Mr. Milk delivers pure A2 Ghee across India while maintaining its freshness and authenticity. It highlights the traditional Bilona method, careful packaging, and efficient delivery system that ensure customers receive farm-fresh, wholesome ghee at their doorstep.
In a world where processed foods are the norm, finding products that are truly pure and natural can be a challenge. But what if we told you there’s a way to get the golden goodness of authentic, farm-fresh ghee delivered right to your doorstep, no matter where you are in India?
At Mr. Milk, we’ve made it our mission to bring the wholesome tradition of pure A2 Desi Cow Ghee to every home. Our process is a testament to our commitment to quality, from our happy, healthy cows to the final jar of golden ghee that reaches you.
The Journey of Purity Starts on the Farm:
It all begins with our very own herd of indigenous Sahiwal and Gir cows. These native breeds are known for producing milk rich in the A2 beta-casein protein, which is considered easier to digest and more nutritious than A1 protein. Our cows graze freely on lush green pastures, living in a stress-free environment that ensures their milk is of the highest quality.
We never use hormones or antibiotics, prioritising the natural health and well-being of our animals. This stress-free environment and natural diet result in milk that is not only rich in flavour but also packed with essential nutrients, forming the perfect foundation for our ghee.
Traditional Bilona Method: A Taste of Tradition
Once the A2 milk is collected, we don’t rush the process. Instead, we follow the age-old Bilona method, a slow and meticulous process that preserves the true essence of the ghee. This traditional technique involves a series of steps that are a labour of love:
- Curdling: The A2 milk is first boiled and then curdled to form a wholesome yoghurt.
- Churning: This yoghurt is then hand-churned (or machine-churned similarly) using a wooden churner called a “bilona” This process separates the butter from the buttermilk. The resulting butter is called “makhan“.
- Heating: The collected makhan is then gently heated over a low flame. This slow heating process removes any residual water and milk solids, leaving behind the pure, granulated ghee. This low-and-slow method ensures that the ghee retains its natural aroma, nutty flavour, and a high smoke point, making it perfect for all kinds of cooking.
This traditional method yields a product that is vastly superior to commercially produced ghee, which often uses cream or machine separation methods that strip away the natural goodness. Our Bilona Ghee is richer in nutrients and has that distinct, authentic aroma that brings back memories of home-cooked meals.
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Order NowThe Final Step: Secure and Swift Delivery
Our commitment to quality doesn’t end when the ghee is jarred. We understand the importance of timely and secure delivery. Each jar of our pure A2 Ghee is carefully packaged to maintain its freshness and integrity. We’ve partnered with reliable logistics providers to ensure that your order is delivered swiftly and safely, no matter which corner of India you live in. We believe that everyone deserves to experience the purity of farm-fresh ghee.
Why Choose Mr. Milk's A2 Ghee?
Choosing our ghee means you are choosing health, purity, and tradition. Our ghee is free from artificial colours, preservatives, and any kind of adulteration. It’s a superfood that supports digestion, boosts immunity, and is packed with essential fatty acids and vitamins. It’s perfect for cooking, baking, or simply adding a spoonful to your meals for an extra dose of flavour and health.
Frequently Asked Questions (FAQs):
A2 Ghee is made from the milk of indigenous cow breeds (like Sahiwal and Gir) that produce only the A2 beta-casein protein. Regular ghee is typically made from the milk of cross-bred cows, which contains both A1 and A2 proteins. A2 protein is considered easier to digest and more nutritious.
Our A2 Ghee is made using the traditional Bilona method, where A2 milk is first converted into yoghurt, then churned to extract butter (makhan), and finally slow-cooked to produce pure, granulated ghee. This process preserves its natural aroma and nutrients.
Ghee is essentially pure fat, and the lactose and casein proteins from the milk are removed during the clarification process. Therefore, even those with lactose intolerance can generally consume ghee without any issues.
Store the ghee in an airtight container in a cool, dark place. Refrigeration is not required and may cause it to solidify. If stored properly, our ghee has a long shelf life.
Yes, our ghee has a high smoke point, which makes it ideal for frying, sautéing, and other high-heat cooking methods.
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