Customers ask this constantly, and it is a fair question. A litre of our A2 bilona ghee costs several times what a supermarket tin does. Here is exactly where the money goes.

It starts from curd, not cream

Industrial ghee is made by separating cream from milk, converting it to butter, and clarifying it. Bilona ghee sets the whole milk into curd first, then churns that curd to butter. The extra step changes both the aroma and the grain.

Thirty litres in, one litre out

That ratio is the honest answer. Roughly 30 litres of A2 milk yield a single litre of bilona ghee. At what we pay our farmers for A2 milk, the raw material alone accounts for most of the shelf price.

Slow heat

The butter is cooked over a low flame and watched. Rush it and you get a flat, slightly burnt result instead of the grainy danedar texture. There is no way to speed this up without losing what you are paying for.