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A2 quality ghee is made from the milk of indigenous cow breeds (like Gir and Sahiwal) that naturally produce milk containing only the A2 beta-casein protein. It is highly regarded in Ayurveda for its easier digestibility, rich aroma, and superior nutritional profile compared to regular market ghee.

A2 ghee is widely considered superior. A1 ghee comes from crossbred commercial cows and contains the A1 beta-casein protein, which can cause digestive discomfort for some. A2 ghee is gentler on the stomach, easier to digest, richer in vital nutrients, and aligns perfectly with traditional Ayurvedic practices.

Producing pure A2 Bilona ghee is a highly labor-intensive process. It requires roughly 25 to 30 liters of pure A2 milk to produce just 1 liter of ghee. Because we culture the curd rather than just melting raw cream, and because indigenous cows naturally yield less milk than commercial crossbreeds, the yield is lower, making it a premium, highly pure product.

Yes! The Gir cow is a pure, indigenous Indian breed (Desi cow) known for naturally producing 100% A2 milk. This milk is rich in the A2 beta-casein protein and entirely free from the A1 protein mutation found in Western crossbred cows.

Regular market ghee is often made from crossbred cows (containing A1 protein) or by melting direct milk cream (malai). Ojasya A2 Ghee is made exclusively from indigenous Indian cows (A2 protein) using the traditional curd-churning method, making it far easier to digest and nutritionally superior.

Yes! During our traditional culturing and churning process, the milk solids and lactose are removed. Pure Bilona ghee is essentially pure butterfat, making it generally safe and easy to digest for those with lactose sensitivities.

Slight variations in color (light to deep gold) and texture (granularity) are hallmarks of 100% natural, unadulterated ghee. The outcome naturally changes based on the season, the weather, and the fresh fodder our free-grazing cows consume.

The Bilona method involves boiling pure A2 milk, setting it into curd overnight, and then churning that curd using a wooden churner (bilona) to extract makkhan (butter). This makkhan is then slowly heated over a low flame to create our authentic ghee.

It takes roughly 25 to 30 liters of pure A2 cow milk to produce just 1 liter of our Bilona Ghee. Because we culture the curd rather than just melting cream, the yield is much lower, but the nutritional value and purity are unmatched.

Absolutely not. We do not use any artificial additives, preservatives, colors, or heavy industrial machinery. Our process is entirely manual and rooted in ancient Ayurvedic practices.

Yes. We strictly follow the 'Ahimsa' (non-violence) philosophy. Our Gir and Sahiwal cows are free-grazing, and we ensure that the calf always receives its full share of milk before we use the remainder for our ghee.

We typically dispatch fresh batches within 24 hours of receiving your order. Depending on your location within India, standard delivery takes between 3 to 6 business days.

Yes! We provide complimentary free shipping across Pan-India for all orders valued above our minimum threshold. Please check our checkout page for the latest shipping offers.

Absolutely. As soon as your glass jars are securely packed and dispatched, you will receive an email and SMS containing your live tracking link.

We use heavy-duty, protective packaging to ensure safe transit. However, if you receive a damaged or broken jar, simply contact our support team at care@ojasya.in within 48 hours with a photo of the box, and we will arrange a free replacement immediately.