Indigenous cow dairy
Hand-churned bilona ghee from the milk of indigenous Indian cows, produced in small batches and packed for both bulk export and retail shelves.
Why A2 & bilona
Nearly all of the character in a jar of ghee is set before the churning starts — by which cows the milk came from, and by the method used to convert it.
Milk from indigenous Indian breeds carries the A2 variant of beta-casein rather than the A1 form common in high-yield crossbreeds — the distinction A2 buyers are specifically sourcing for.
Milk is cultured to curd, hand-churned to butter, and the butter slow-simmered to ghee. It is a slower, lower-yield route than direct cream separation, and it is what produces the grain and aroma.
Our supplying herds graze rather than stand on feedlot rations, with Moringa leaf from our own plantations forming part of the fodder mix.
Correctly clarified ghee is nearly free of moisture and milk solids, giving it a long ambient shelf life without refrigeration or preservatives — practical for long sea freight.
Our dairy range
Specifications below are indicative. Packing format, jar size and labelling are all adjustable to your market.
Primary export line
Our flagship dairy product. Made in small batches by the curd-churn (bilona) method from the milk of indigenous cows, then slow-simmered and hand-strained. Golden, grainy and strongly aromatic.
Regional supply
Raw and pasteurised A2 milk supplied to customers within Rajasthan on a daily-delivery basis. Fresh milk is not an export line — for international buyers we recommend the ghee, or contact us about milk-derived products.
The bilona method
The shortcut is to separate cream and clarify it directly. We do not take it — curd fermentation is what develops the aroma compounds and the characteristic grain.
Fresh A2 milk from indigenous herds, chilled within hours of milking.
Boiled, cooled and set overnight with a natural curd culture.
The whole curd — not the cream — is churned to separate the butter.
Butter is slow-heated over a controlled flame until the solids caramelise.
Hand-strained, cooled to grain, then filled, sealed and lot-coded.
B2B Export Enquiries
Tell us your jar size, monthly volume and destination market. We will confirm pricing, lead time, labelling options and the documentation your import will need.
