Vedic Bilona A2 White Makhan (Available in Delhi NCR Only)

Cow makhan has a following. But anyone who's eaten makhan made from Murrah buffalo milk will tell you it hits differently richer, creamier, with a weight to it that cow makhan doesn't quite match. Think of the difference between regular chai and one made with full-fat buffalo milk. Same idea.

Satv Dairy's Vedic Bilona White Makhan is made from fresh Murrah buffalo milk from our own farm not purchased from outside, not mixed from multiple sources. The milk is turned into curd, then slowly churned the traditional Bilona way until white butter rises naturally. No cream shortcuts, no industrial processing, no salt, no preservatives.

What comes out is pure unsalted buffalo safed makhan soft, dense, and with that unmistakably rich flavour that makes a plain paratha worth waking up for. Also the best starting point if you want to make homemade buffalo bilona ghee at home. Delivered fresh across Delhi NCR, small batches only.

1. Murrah milk — richer fat, richer taste:

• Murrah buffalo milk naturally has higher fat content than cow milk sometimes 7–8%. That fat is what makes the buffalo bilona makhan noticeably creamier and more satisfying than its cow counterpart. Not better or worse just different, and a lot richer.

2. Curd-churned — not cream-separated:

• Regular commercial butter starts from separated cream. Bilona makhan from Murrah buffalo curd is churned the old way the butter rises naturally during churning. Longer process, different character in the final product.

3. Completely unsalted:

• No added salt means you taste the actual dairy, not the seasoning.

4. Own farm only — Murrah buffaloes:

• Our Murrah buffaloes raised on Satv Dairy's own farm in Delhi NCR .

5. Zero additives:

• Ingredient list: Murrah buffalo milk. That's it. No preservatives, no
  artificial flavour, no whiteners..

6. Makes excellent ghee:

• Buffalo bilona makhan clarifies into rich, golden ghee with a deeper flavour profile than cow ghee.

• Bilona white butter from Murrah buffalo milk. One ingredient.Made from milk of.
• Murrah buffaloes raised on Satv Dairy's own farm in Delhi NCR. We handle everything feeding, milking, churning, packing, delivery. No outside milk enters the process atany stage. Farm-direct buffalo bilona makhan with no middleman that's what makes the consistency possible.

• Refrigerate immediately keep below 4°C.
• After opening, store in an airtight container.
• Always use a clean, dry spoon moisture spoils it faster.
• Don't leave at room temperature longer than needed.
• Best consumed fresh the sooner after delivery, the better.

1. Fresh Murrah buffalo milk, From our own farm no outside sourcing. Murrah buffaloes are known for producing the richest, highest-fat milk among buffalo breeds in India.
2. The whole milk is naturally used to prepare fresh curd. This is the step that separates Bilona makhan from everything you'll find in a supermarket, the process begins from whole-milk curd, not from cream.
3. Slow Bilona churning. Curd is churned slowly using the traditional Bilona method. The butter takes its time to rise which is exactly why most commercial producers skip this and go straight to cream-processing instead.
4. Butter collected, packed fresh. The white buffalo makhan that rises is carefully lifted, packed without any further processing, and dispatched for same-day delivery across Delhi NCR.

• The most satisfying use is the simplest a generous spoon on a hot paratha straight off the tawa, with a small piece of jaggery on the side. The richness of buffalo makhan makes even a plain roti feel like breakfast was worth making.
• For cooking, it adds depth to dal tadka and sabzi finishes in a way that salted yellow butter doesn't — because it's unsalted, the flavour of whatever you're cooking comes through. For making ghee at home: heat gently on low flame, let it foam, skim the top, wait for the milk solids to turn golden at the bottom, then strain. Buffalo bilona ghee from this makhan has a noticeably deeper, nuttier aroma than most store-bought versions.
• Also works with toast, fresh bread, traditional sweets, and baking where unsalted fat is needed.

1. What's the difference between buffalo bilona makhan and cow bilona makhan?

• The main difference is fat content and richness. Murrah buffalo milk has naturally higher fat — typically 7–8% compared to 4–5% in desi cow milk so the makhan that comes from it is noticeably denser and creamier. Cow makhan is lighter and has a slightly more delicate flavour. Buffalo makhanis bolder and richer the kind that makes a plain paratha taste like something special. Neither is better; it depends on what you're looking for. If you want maximum richness, go buffalo.

2. Can I make ghee from this buffalo bilona makhan?

• Yes and it makes excellent ghee. Heat gently on the lowest flame, wait for the foam to appear, skim it, and let the milk solids settle tothe bottom and turn golden. Strain through muslin cloth. Homemade ghee from buffalo bilona makhan has a deeper, nuttier aroma than most commercial ghee anda slightly higher smoke point too. It's worth making at least once if you cook Indian food regularly.

3. Is this the same as regular white butter from a shop?

• No. Shop-bought white butter is almost always made from separated cream using industrial churning quick, efficient, consistent. Bilona white makhan from buffalo curd is made by slowly churning whole-milk curd until butter rises naturally.
• Different process, different texture, different taste. The Bilona method takes longer, which is why it costs more and why most producers don't do it.

4. Is it really unsalted completely?                                 

• Completely. No salt at all. If you want salt, add it yourself. The unsalted version is also what you need if you're using it to make ghee, since salted butter burns differently during clarification.

5. Is this milk from your own Murrah buffaloes or sourced from outside?

• Our own farm only. Murrah buffaloes that we raise ourselves in Delhi NCR. No outside milk, no collection centres, no blending from other farms.

6. How should I store it and how long does it last?

• Keep refrigerated below 4°C at all times. After opening, move it to an airtight container and always use a clean, dry spoon even a tiny bit of moisture shortens the shelf life noticeably. Best enjoyed as soon as possible after delivery since there are no preservatives. Don't leave it sitting at room temperature during meals take what you need and put it back.

7. Where is delivery available?

• Delivering fresh Murrah buffalo bilona makhan across Delhi NCR — Delhi, Gurugram, Noida.