Скачать или смотреть The Truth About Ghee Nobody Told You | A2 Bilona vs Commercial Desi Ghee | Anveshan

Ever wondered why one jar of ghee costs ₹400 and another ₹1000? In this video Aayushi (Co-founder, Anveshan) and Dr. Poornima (food scientist) explain, step by step, what real A2 ghee is, how Bilona ghee differs from cream-based ghee, and how to spot pure desi ghee every time.

In this video we go beyond labels and marketing. You will learn why Anveshan uses only A2 desi cow milk, how lab testing confirms A2 beta-casein and rules out adulterants, and why the Bilona method creates a flavour and nutrient profile that many commercial processes cannot match.

We explain the real difference between Bilona ghee and cream-based ghee. Bilona cow ghee is made by fermenting milk into curd, churning it into butter and slow-heating the butter to make ghee. This slow, traditional process concentrates fat-soluble vitamins, CLA and the aroma that defines pure ghee. By contrast, cream-based commercial ghee skips ripening and often prioritises speed and yield over flavour and nutrient density.

You will also learn practical tips you can use right now: how to read a ghee pack, why two-toned or grainy texture is normal, when refrigeration helps shelf life but dulls aroma, and how many litres of milk it actually takes to make 1 kg of Bilona ghee. We discuss ghee price factors so you understand why authentic A2 gir cow ghee can cost more than generic cow ghee or buffalo ghee.