Pure Village Cow Ghee

Daily Use

Clean Process

Honest Labels

Pure Village Cow Ghee

Made from village cow’s milk

Rs. 450.00 Rs. 600.00

MADE IN INDIA

This village cow ghee is made the traditional way, using the bilona method from cow’s milk.

Milk is first set into curd. The curd is churned into butter (makkhan), and the butter is then slowly heated to make ghee.

This slow process keeps the aroma clean, the texture smooth, and the ghee easy to use every day.

It blends naturally with rice, rotis, dals, and regular home meals without feeling heavy.

No shortcuts. Just village-style ghee made the way it has always been.

Milk comes from village cows that are grass-fed and free-grazing.

Each batch is prepared separately, without mixing across batches or fixing later.

Known as Avu Neyyi or Pasuneyyi in Telugu households, this is traditional village-style desi ghee.

• Made from fresh makkhan (butter)

• Traditional bilona method

• Slow heating on low flame

• Made from curd, not cream

• No flavouring, additives, or preservatives

• Free from adulteration

• Clean, natural aroma when heated
• Smooth texture that blends easily with food
• Comfortable for regular home cooking
• Works well with rice, rotis, dals, and vegetables
• Used traditionally across Indian kitchens

Store at room temperature.
Ghee may solidify in cooler weather and melt in warmer conditions.
This natural change is a sign of traditionally made ghee.

Traditional bilona

From curd to butter. From butter to ghee.

Milk is first set into curd. The curd is then churned slowly to extract butter (makkhan).

The butter is gently heated on a low flame to make ghee. The process is kept slow and steady, without rushing any step.

This is what keeps the ghee clean in aroma, smooth in texture, and comfortable for everyday use.

Nothing extra is added along the way. What comes out of the process is what you eat.

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FAQs

This ghee is made only from cow milk butter. It is not mixed with vegetable oils, animal fats, or flavouring agents. Each batch is prepared separately and not corrected later.

Yes. This ghee is made by first setting milk into curd, churning the curd to extract butter, and then slowly heating that butter to make ghee. This is the traditional bilona process.

Yes. Ghee made from makkhan usually has a deeper, more rounded aroma. Ghee made directly from cream often feels flatter. The difference comes from the fermentation and churning step.

Village cows feed on different grass and fodder across seasons. These changes naturally affect the colour and aroma of the ghee. Variation is normal in traditionally made ghee.

Natural graininess forms when ghee cools slowly at room temperature. Grain size can vary based on temperature and storage. Variation in texture is common in village-style ghee.

This ghee is not standardized after making. Because of this, it may melt, foam, or spread differently when heated. This behaviour is typical of small-batch ghee.

Village cow ghee requires significantly more milk, time, and manual effort. Supermarket ghee is produced at scale using machinery and faster methods. The difference in process and yield affects the price.

No. Ghee is shelf-stable when stored in a clean, dry container. Refrigeration is not required and may affect texture.

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