Our Process – Village Desi Swad

Ahinsak Hand Milking

Our journey begins with care and compassion. Using the ancient Dohan method, our Gir cows are hand-milked gently, ensuring the calf is always nourished first. This ahinsak (non-violent) approach preserves the natural integrity of the milk

Bilona Churning

The fresh milk is slowly churned using the traditional Bilona method to extract pure Curd. This age-old technique locks in nutrients and gives the ghee its rich, authentic taste.

Slow Cooking in Matka (Earthen Pots)

The extracted cream is simmered slowly in matkas (earthen pots), a time-honored method that retains the natural aroma, golden color, and health-promoting properties of A2 ghee. Cooking in clay vessels ensures even heat distribution and preserves the richness of nutrients — no chemicals, no shortcuts.