Buffalo milk is set into curd, churned for makkhan and simmered slowly into rich, white-gold ghee.
Made from the milk of Gir cows, an indigenous Indian breed. Golden in colour, with a warm, nutty aroma.
Both made by the bilona method, from curd churned into makkhan and simmered slowly.
Made from A2 buffalo milk. Creamy, with a rich and mellow taste that suits sweets, parathas and everyday cooking.
Made from the milk of Gir cows, an indigenous breed from Gujarat. Golden yellow, with a warm, nutty aroma. Lovely for tadka, dal and rotis.
Kadaapi Farms began with a simple idea: make ghee the slow, old way, the way it was made in Indian homes for generations. Milk is set into curd, the curd is churned, and the butter is simmered until it turns to ghee.
It takes longer than making ghee straight from cream. We think the taste is worth it.
Traditional ghee making, step by step.
A2 buffalo or Gir cow milk is collected and boiled.
The milk is cooled and set overnight into dahi.
The curd is churned with a bilona until makkhan rises.
The fresh butter is lifted out and collected.
Makkhan is heated slowly into ghee, then filtered and jarred.
How bilona ghee differs from the common cream method.
| Kadaapi Farms | Typical commercial ghee | |
|---|---|---|
| Made from | ✓Curd (dahi) made from whole milk | –Usually cream or butter |
| Method | ✓Bilona: curd churned into makkhan | –Cream heated directly |
| Milk | ✓A2 buffalo or A2 Gir cow milk, named on the jar | –Often mixed milk, source not named |
| Ingredients | ✓One: ghee | –Varies by brand |
| Time | ✓Slow, with curd set overnight | –Faster, made at scale |
Ghee is about 99.5% milk fat, so "A2" tells you which milk it was made from.
The same details printed on our A2 Buffalo Ghee jar.
| Energy | 899.01 kcal |
| Total fat | 100 g |
| Saturated fat | 68 g |
| Trans fat | 0 g |
| Cholesterol | 119 mg |
| Carbohydrate | 0 g |
| Sugar / added sugar | 0 g |
| Protein | 0 g |
| Dietary fibre | 0 g |
| Sodium | 0 mg |
100% Buffalo Ghee.
Contains milk.
365 days from manufacture
Cool, dry place. Use a clean, dry spoon and close the lid. No refrigeration needed.
10521016000388
Anand Industries, Saddani Darbar E35, Raipur, Chhattisgarh – 492001
Why ghee made from churned curd is different from ghee made from cream.
Read more →
A2 describes the milk. Here's what that means for a ghee.
Read more →Keep your jar fresh for its full 365-day shelf life.
Read more →It is the traditional way of making ghee. Milk is set into curd, the curd is churned with a bilona (a churner) to separate makkhan, and the makkhan is simmered slowly into ghee. Most commercial ghee is made by heating cream directly.
A2 refers to the type of beta-casein protein in the milk. Indian breeds like Gir cows and buffaloes give A2 milk. Ghee is about 99.5% fat and has only traces of protein, so "A2" on our jar tells you which milk the ghee was made from.
Buffalo ghee is white-gold and creamy with a rich, mellow taste. Gir cow ghee is golden yellow with a lighter, nutty aroma. Both are made by the same bilona method.
Keep the jar in a cool, dry place. Always use a clean, dry spoon and close the lid after use. It does not need refrigeration.
365 days from the date of manufacture printed on the jar.
Ghee naturally sets with a grainy texture and can turn liquid when warm and solid when cool. This is normal and doesn't change the taste.
Use the contact links at the bottom of this page, or the WhatsApp button, and we'll get back to you.
Questions about our ghee, the bilona method or where to find us? We'd love to hear from you.