Let's start with a truth that might surprise you. Desi ghee does not directly cause weight loss. It also doesn't cause weight gain. What ghee does is something far more valuable — it supports weight management. It helps your body find its balance. It works with your metabolism, not against it. It nourishes your gut, fuels your energy, keeps you full, and helps you stop reaching for that 4 PM packet of biscuits. And...

Let's be honest. Ghee has been unfairly demonized for decades. The "low-fat" wave that swept through Western nutrition in the 1980s didn't just change diets abroad. It infiltrated Indian kitchens too. Suddenly, the same golden superfood our grandmothers swore by was labeled "dangerous." Doctors warned against it. Refined oil ads flooded our TVs. And an entire generation grew up fearing ghee. Here's what actually happened during that shift: Heart disease...

INTRODUCTION The debate between buffalo ghee and cow ghee often focuses on beliefs rather than processing realities. This comparison looks at how each behaves, not which is “better”. 1. MILK COMPOSITION (BASIC DIFFERENCE) Buffalo milk: higher fat and total solids Cow milk: lighter fat profile This affects: Butter yield Heating behaviour Final ghee density 2. ROLE OF FERMENTATION When made using the Bilona method: Both cow and buffalo milk undergo...

INTRODUCTION The term “Bilona Ghee” is widely used today, but rarely explained accurately. Traditionally, Bilona refers to a curd-based ghee-making process, not merely a type of churn or equipment. This article documents the original method step-by-step, without marketing claims. STEP 1: MILK SELECTION Traditionally, fresh whole milk was used, not separated cream.Buffalo milk, due to its higher fat and solids content, was commonly preferred in regions requiring sustained energy and...

You're standing in front of a shelf full of ghee jars. Every single one claims to be "pure," "traditional," "authentic," "farm-fresh," "A2," or "Bilona." The price range is staggering—from ₹400 to ₹2,500 per liter. They all look similar. Some have elaborate packaging with rural imagery and golden script. Others are simple glass jars with minimal labels. Which one is actually what it claims to be? The truth is: labels can...

Walk into any traditional Indian kitchen, and you'll find ghee. Not hidden in the pantry. Not reserved for special occasions. Front and center—in a brass container by the stove, or a clay pot on the shelf, or a glass jar within arm's reach. For thousands of years, ghee has been the golden thread connecting India's diverse regional cuisines. From the snow-covered peaks of Kashmir to the tropical coasts of Kerala,...

You've probably seen the label: "A2 milk" or "A2 ghee." Maybe you've noticed these products commanding premium prices—sometimes 30-50% more than regular dairy. You might have heard claims about easier digestion, better tolerance, or returning to "ancestral" dairy. But what does "A2" actually mean? Is it marketing hype, or is there genuine substance behind the distinction? This guide cuts through the confusion. We'll explain what A2 milk is, how it...

Your grandmother cooked everything in ghee. Dal, vegetables, rotis, parathas, sweets—ghee was the foundation of her kitchen. Then came the era of "heart-healthy" vegetable oils, and ghee was relegated to occasional use or special occasions. Decades later, many home cooks have never actually cooked with ghee regularly. If you're rediscovering ghee or using it for the first time, you might have questions: What's ghee's smoke point, and why does it...