Collection: Cow Ghee & Oils

Traditional cooking fats made the slow way. A2 Gir cow ghee and cold-pressed groundnut oil. No refining, no bleaching, no chemical solvents.

Why Unrefined Costs More

Refined oil is extracted with chemical solvents at high temperature, then bleached and deodorised. It is cheap because the yield is high and nothing is wasted.

Cold-pressing crushes slowly at low temperature. Lower yield, higher cost, and the vitamin E, antioxidants and aroma stay in. Bilona ghee takes roughly 25–30 litres of milk per kilo, because it is made from cultured curd rather than centrifuged cream.

That is the entire price difference, and it is also the entire quality difference.

The Two Products

A2 Gir Cow Ghee: from our own free-grazing Gir herd. Gir is an indigenous Bos indicus breed producing A2 beta-casein rather than the A1 of most crossbred dairy. Slow-cooked in small batches.

Cold-Pressed Groundnut Oil: wood-pressed, unrefined, in 1 L, 5 L and 15 L. Smoke point around 230°C, so genuinely suitable for deep frying.

How to Tell Real Ghee

• Graininess: slow-cooked ghee forms granules as it sets. Perfectly smooth ghee was never cultured
• Aroma: nutty and caramelised. If it smells of nothing, it was centrifuge-made
• The palm test: pure ghee melts at body temperature within seconds
• Texture changes with season: liquid in summer, semi-solid in winter. Normal and correct

Both Handle High Heat

Ghee (~250°C) and cold-pressed groundnut oil (~230°C) both have high smoke points, unlike most refined seed oils, which oxidise at Indian cooking temperatures.

Storage

Ghee: room temperature, no refrigeration. Always use a dry spoon. Water is the only thing that spoils it.
Oil: cool and dark. Unrefined oils oxidise faster than refined ones; that is the trade-off for keeping the nutrients.

Read: A2 Gir Cow Ghee vs Regular Ghee

Food products. Groundnut oil contains peanuts, not suitable for anyone with a peanut allergy. These statements have not been evaluated by the FDA.