Our Process
How A2 Farmer Ghee Is Made: From Murrah Buffalo Milk to Glass Jar
A2 Farmer ghee is made by the traditional bilona method: whole milk from grass-fed Murrah buffalo is set to curd overnight, hand-churned into makhan, and slow-cooked on a low flame until golden ghee separates. Each batch is filtered, lab-tested at a NABL-accredited lab and sealed in glass, then dispatched within 24 hours.
Quick take
- Milk: grass-fed Murrah buffalo — naturally A2, rich in fat.
- Method: curd → hand-churned makhan → slow-cooked ghee (bilona).
- Proof: 70+ lab checks per batch; 99.76% milk fat; A2A2 confirmed.
- People: made close to the village, creating local jobs and farmer-entrepreneurs.
Most ghee in India is made in a factory from separated cream in a few hours. A2 Farmer ghee takes the long road, the way it was made in village homes for generations. Here is exactly what happens between the buffalo and your kitchen.
Step 1: Milk from grass-fed Murrah buffalo
We start with whole milk from Murrah buffalo, India's best-known dairy buffalo breed. Buffalo milk is naturally A2 and much richer than cow milk, with roughly 7–8% fat, which is why buffalo ghee is so creamy (buffalo vs cow ghee).
Step 2: Set to curd overnight
The whole milk is boiled, cooled and set to curd (dahi) overnight. Culturing is what separates bilona ghee from cream ghee: it gives the ghee its deep, slightly tangy aroma (cultured ghee).
Step 3: Hand-churned into makhan
The curd is churned with a wooden bilona (churner) until white butter, makhan, floats up and separates from the buttermilk. It is slow, physical work, and it is the heart of the bilona method.
Step 4: Slow-cooked on a low flame
The makhan is heated gently until the water evaporates and the milk solids turn golden and settle. The ghee is then filtered. It takes roughly 25–30 litres of milk to make one kilo of ghee this way, which is why genuine bilona ghee costs more than factory ghee.
Step 5: Lab-tested, batch by batch
Before a batch is packed it goes through 70+ checks at a NABL-accredited laboratory. Our reference report shows 99.76% milk fat, 0.24% moisture, a negative Baudouin test (no vanaspati) and A2A2 genotype confirmed — full results on our lab report page.
Step 6: Sealed in glass, dispatched within 24 hours
We pack only in glass, never plastic, to protect aroma and purity. Orders leave within 24 hours and ship across India, with cash on delivery and free shipping above ₹1,499 (FAQs).
The people behind the jar
A2 Farmer was started by Ashutosh Nagare, an engineer and MBA who left a corporate career to bring an ancient craft back with modern proof. Sourcing milk fairly and keeping the churning close to the village means each jar supports rural jobs and helps village farmers grow into entrepreneurs, not just suppliers.
Frequently asked questions
How is A2 Farmer ghee made?
By the bilona method: whole Murrah buffalo milk is set to curd overnight, hand-churned into makhan, then slow-cooked on a low flame until ghee separates. It is filtered, lab-tested and sealed in glass.
Is A2 Farmer ghee made from cream or curd?
From curd. The whole milk is cultured into curd and churned into makhan, which is the traditional bilona way, rather than separating cream by machine.
How much milk goes into one kilo of A2 Farmer ghee?
Roughly 25 to 30 litres of milk go into one kilo of bilona ghee.
Who founded A2 Farmer?
A2 Farmer was founded by Ashutosh Nagare, an engineer and MBA turned farmer, and is based in Thane, Maharashtra.
Taste the slow way
A2 Farmer Buffalo Bilona Ghee — hand-churned, lab-verified, glass-packed. From ₹649.
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