Bilona Ghee
Cultured into curd, hand-churned to butter, then slowly clarified — the old bilona method rather than the industrial cream-separator shortcut. It takes far longer and it tastes like it.
Available now
navodita A2 Cow Milk
Whole A2 milk from our own indigenous herd. Pasteurised at 72°C, homogenised, chilled to 4°C and bottled in returnable glass — all inside our own dairy, all before breakfast.
- Source350+ desi cows, 95% Gir, our own goshala
- Fat4–4.5%, never standardised down
- ProteinA2 beta-casein
- ProcessFlash pasteurised & homogenised
- PackagingReturnable glass bottle
- Delivery5–9 AM, every morning, by subscription
The short ingredient list
Milk. That is the list.
Here is everything that is not in a navodita bottle.
- No added water
- No milk powder
- No preservative
- No thickener or starch
- No oxytocin or hormones
- No skimming of cream
Next off the line
Three things worth waiting for.
Each of these is easy to make badly and slow to make well. We would rather be late than ordinary.
A2 Curd
Set thick from the same morning's milk, with nothing in it but milk and culture. High-fat milk sets a firmer, sweeter curd — one more reason we leave the cream where it is.
Fresh Paneer
Soft-set and high in fat, pressed the day it is made and delivered the same way the milk is. No starch, no binder, no week-old block sweating in a fridge.
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