Reviews
Loading reviews...
Frequently Asked Questions
Find answers to common questions about our products and practices
Ghee
Cow ghee is clarified butter composed almost entirely of fats—around 65% saturated, 30% monounsaturated, and 3% polyunsaturated fatty acids—plus trace vitamins A, D, E, K, and CLA.
In the Bilona method, cultured curd is hand-churned in a wooden churner to separate butter, which is then simmered until water evaporates and milk solids settle, yielding golden ghee.
A2 ghee comes from cows producing A2 β-casein milk (e.g., Gir, Sahiwal breeds) and may be easier to digest and less inflammatory for some individuals compared to A1 protein ghee.
One tablespoon (14 g) of ghee provides ~120 kcal, 14 g total fat (9 g saturated, 4 g monounsaturated, 0.5 g polyunsaturated), and 0 g carbs or protein.
Clarification removes virtually all lactose and casein, making ghee safe for most people with lactose intolerance or dairy sensitivity.