A2 refers to a beneficial beta-casein protein present in the milk of native Indian cows and buffalos. Research indicates that A2 proteins offer significant health benefits to the human body.

The Bilona process is an ancient traditional Indian technique for ghee production. In this method, A2 cow milk is heated, allowed to cool, and a spoonful of curd is introduced, left at room temperature overnight. The resulting curd is churned to separate butter (Makkhan), which is then heated to remove water content, extracting milk solids and pure ghee. This meticulous process is conducted in small batches to preserve purity, aroma, and taste.

When ghee is prepared through the traditional bilona process, it may exhibit a slightly granular texture with small to medium-sized soft grains. This characteristic is not a flaw but rather a sign of authenticity in traditionally made ghee. The granular texture is a result of the unique method of churning, where butter is extracted from cultured milk using a wooden churner. This process retains certain milk solids in the ghee, contributing to its distinctive texture. It is important to note that this granular quality does not compromise the purity of the ghee; instead, it signifies the use of traditional methods and the absence of additives or chemicals in the production process.