About A2 Farmer

Who we are

A2 Farmer is an Indian ghee producer with one purpose: to make ghee the way it was made for centuries — honestly, by hand, from real buffalo milk — and to prove its purity with a lab report anyone can check. No shortcuts, no cream-separation machines, no adulteration. Just buffalo ghee as it should be.

Meet the founder

A2 Farmer began with a simple, stubborn question from its founder, Ashutosh Nagare: why is it so hard to find ghee you can actually trust? An engineer and an MBA, Ashutosh walked away from a comfortable corporate career and went back to the land — not to step away from the modern world, but to bring the best of it to an ancient craft. Where the market cut corners, he chose the slow way: traditional hand-churned bilona ghee from grass-fed Murrah buffalo milk, then proven in a NABL-accredited lab, batch by batch. Tradition you can taste; purity you can verify.

But A2 Farmer was never only about ghee. For Ashutosh, every jar is a promise to the village. By sourcing milk fairly and keeping the churning, testing and packing close to the source, A2 Farmer is creating jobs, lifting rural livelihoods, and helping village farmers become entrepreneurs in their own right — partners with a real stake, not suppliers at the bottom of a chain. So when you choose a jar of A2 Farmer ghee, you’re not just choosing purer, honestly-made food — you’re helping prove that doing things the right way can uplift a whole community.

What makes our ghee different

• Naturally A2. We use Murrah buffalo milk, which naturally carries the A2 beta-casein protein — so our ghee is inherently A2 ghee, confirmed by genotype testing (A2A2, TaqMan PCR). See A2 vs A1.
• Grass-fed milk. Richer, higher-fat buffalo milk makes a denser, more aromatic ghee.
• The bilona method. Cultured curd, hand-churned to butter, then slow-cooked to ghee — the traditional, nutrient-retaining way (how it works).
• Glass, not plastic. We pack only in glass to protect aroma and purity.

How we make it: the bilona method

1. Fresh Murrah buffalo milk from grass-fed buffaloes.
2. Cultured into curd (dahi) overnight.
3. Hand-churned to separate white butter (makhan).
4. Slow-cooked on a low flame until golden, aromatic ghee separates.
5. Filtered and sealed in glass, then dispatched within 24 hours.

It takes roughly 25–30 litres of milk to make 1 kg of ghee this way — which is exactly why genuine bilona ghee cannot be cheap (see our price guide).

How we test it: our purity methodology

We don't ask you to take purity on trust. Every batch is checked at a NABL-accredited laboratory with 70+ tests. Our reference lab report confirms:

Learn how you can check purity yourself in how to identify pure ghee, and why adulteration is the real risk in ghee vs vanaspati.

Where we are

A2 Farmer is based in Thane, Maharashtra:

Iris ABC, Sainath Nagar, Majiwada,
Thane, Maharashtra 400604, India
WhatsApp: +91 99672 30529
Email: hello@a2farmer.com

We ship across India, with free shipping over ₹1,499 and cash on delivery. Explore everything we’ve written about ghee in our Journal.