Orgild A2 Cow Ghee | Vedic Bilona Process | Grass-Fed Desi Cows | Slow-Cooked, Wood-Fired, Lab Tested for Purity | [200 ml]
There's a reason your grandmother's ghee smelled different.
Most ghee on the shelf today is made by spinning cream out of milk in a machine and melting it down — quick, cheap, efficient. Orgild is made the older way. We set the milk into curd overnight, churn that curd by hand [with a wooden bilona] until the butter separates, and then simmer the butter on [a low wood-fired flame] until the water cooks off and the milk solids turn golden.
It takes roughly [30 litres] of A2 milk to make a single litre of Orgild ghee. It takes hours instead of minutes. What you get in return is texture and aroma you can actually tell apart — a grainy, granular set that melts clean, and a toasted, nutty smell that fills the kitchen the moment you open the jar.
Our milk comes from [indigenous Gir/Sahiwal] cows at [farm/region], where [describe grazing, feed, and calf-first milking practice in one line]. Every batch is sent to an [NABL-accredited] laboratory before it's bottled, and we test for [moisture content, free fatty acids, Reichert-Meissl value, Butyro-refractometer reading, and adulteration with foreign fats]. If a batch doesn't clear, it doesn't ship.
Use it for: everyday tadka and cooking, layering on hot rotis and parathas, greasing dosa tawas, making halwa, laddoos and mithai, finishing dal and khichdi, or simply a spoon in warm milk.
Made by the traditional Bilona method — curd is hand-churned into makkhan, then simmered into ghee. No shortcuts, no direct cream separation.
A2 milk from indigenous desi cows — sourced from [breed] cows raised on [open grazing / green fodder] at [farm/region].
Lab tested, every batch — checked in an [NABL-accredited] lab for purity, moisture and adulterants. [Reports shared on request / QR code on pack].
Grainy texture, golden colour, nutty aroma — the natural markers of slow-cooked bilona ghee, not a uniform machine-made paste.
High smoke point (~250°C) — good for tadka, deep-frying, sautéing and roasting without breaking down.
Nothing else added — no palm oil, no vanaspati, no colour, no preservatives, no added flavour.
Packed in [glass] — protects against light and heat, and keeps the aroma intact.
