STEP
01
SOURCE TO FINISH
Ahinsak Hand Milking
The calf feeds first before the remaining Gir cow A2 milk is collected gently.
ANCIENT ELIXIR
The story behind Hand-Churned Gir Cow A2 Ghee
Kinaya ghee follows the ancient curd-based Bilona method using milk from the farm’s Gir cows. Whole milk becomes curd, the curd is hand-churned into white butter, and the butter is slow-cooked for hours to create aromatic golden ghee.
OUR PROCESS
How Hand-Churned Gir Cow A2 Ghee is made
Around thirty litres of milk go into a litre of ghee through a deliberate, curd-based craft.
Around thirty litres of milk go into a litre of ghee through a deliberate, curd-based craft.
STEP
02
Made from Curd, Not Cream
Whole milk is boiled, cooled and naturally cultured into enzyme-rich curd.
STEP
03
Traditional Bilona Churning
The curd is hand-churned with a wooden Bilona to separate white butter.
STEP
04
Slow Cooking
The butter is simmered for hours over a low traditional flame until clear and aromatic.
STEP
05
Glass Jar Packaging
Finished ghee is filled in glass to protect purity and flavour.
WHY IT IS SPECIAL
Thirty litres of milk. One litre of ghee.
The yield is small because the traditional process keeps every essential stage intact.
Calf-first milking
Animal care begins before the first drop is collected.
Whole-milk curd
Natural culturing creates the base for authentic Bilona ghee.
Wooden churning
Slow hand churning separates butter without industrial cream processing.
Low-flame finishing
Hours of careful cooking create the signature golden aroma.
PRODUCT BENEFITS
ANCIENT ELIXIR
Hand-Churned Gir Cow A2 Ghee
Gir Cow A2 milk
Sourced from Kinaya’s own indigenous Gir cow herd.
Curd-based method
Made from cultured whole milk rather than separated cream.
Hand-churned Bilona
Traditional wooden churning produces the white butter.
Slow-cooked
Patient cooking develops aroma, clarity and a granular texture.
Naturally rich
Ghee naturally carries fat-soluble vitamins and satisfying flavour.
No additives
No preservatives, colours or artificial flavouring.
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From our soil to your table, filled with stories
