Question 1

What is the Bilona method of making Ghee?

Accepted Answer

The traditional Bilona method involves boiling grass-fed cow milk, culturing it into whole curd overnight, and churning that curd back-and-forth using wooden paddles to isolate butter (makkhan). This cultured butter is then slow-cooked over a wood-fire flame to produce granular ghee.

Question 2

Is your Ghee lactose-free and casein-free?

Accepted Answer

Yes. Because our ghee is made by slow-cooking fermented curd butter, the yogurt bacteria consume the lactose, and the slow heating processes precipitate all dairy milk solids (casein) to the bottom, leaving behind a 99.9% pure milk fat safe for dairy-sensitive individuals.

Question 3

How should I store Ghee? Does it require refrigeration?

Accepted Answer

No, Ghee is a highly stable anhydrous milk fat and does not require refrigeration. It is safe to store in your pantry at room temperature. Keep it in a dark, dry cabinet away from direct sunlight.

Question 4

What is the shelf life of Gheeify Ghee?

Accepted Answer

An unopened jar of our ghee can stay fresh in a cool, dark pantry for up to 12-18 months. Once opened, it is best consumed within 6-9 months to enjoy the peak freshness, nutty aroma, and granular texture.

Question 5

What is the difference between Cow Ghee and Buffalo Ghee?

Accepted Answer

Desi Cow Ghee (A2) has a golden color, higher levels of vitamins A and D, a pronounced granular texture, and is highly therapeutic in Ayurveda. Buffalo Ghee is naturally white, has a creamier fat profile, a higher smoke point, and is excellent for making traditional sweets.

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