One of the ayurveda's most treasured foods, ghee has incredible healing properties. The milk of the desi cow is better and has more health benefits. It is thicker in consistency and produces more ghee. Premium A2 milk from grass-fed cows is first turned into curd and then churn the curd with the traditional ayurvedic bilona method for hours to separate the butter before boiling it to turn it into ghee.

The ghee obtained from A2 milk is superior in taste, is healthier, and is good for digestion. A2 cow ghee is grainy in texture and is made by heating butter on low flame for a long duration.