What is the shelf life of your A2 Bilona cow ghee?
9 Months
Can you explain your ghee-making process?
First, milk is collected and heated to 90 degrees Celsius, then cooled to 45 degrees.
Next, milk culture is added for the curdling process. After curdling, the traditional Bilona method is used to make makkhan (butter).
The makkhan is then boiled over low flame to convert it into ghee, and finally, a cotton strainer is used to purify the ghee.