Murrah Buffalo A2 Ghee

If you've ever tasted halwa made at a wedding and wondered why it tasted so much better than what you make at home the answer is usually buffalo ghee. Richer, fuller, with a depth of flavour that cow ghee doesn't quite reach. It's not better or worse, it's just a different league of richness.

Satv Dairy's Murrah Buffalo Bilona Ghee is made from milk of grain-fed Murrah buffaloes raised on our own farm the breed that produces the richest, highest-fat milk among buffalo varieties in India. That milk is cultured into curd, hand-churned using a wooden bilona in earthen pots to extract white makhan, and the makhan is then slow-heated in stages into pure golden ghee.

No preservatives, no additives, no shortcuts. Naturally lactose-free, no trans fats, gluten-free. One ingredient: Vedic Bilona White Makhan from Murrah buffalo milk. Shelf life 12 months, no refrigeration needed.

Murrah buffalo grain-fed, own farm.
4 steps:
milk → curd → makhan → ghee
Bilona method-wooden churned
12mo shelf life, no refrigeration

1. Murrah buffalo milk richer by nature:

• Murrah is the highest fat-yielding buffalo breed in India. That natural richness carries directly into the ghee.

2. Curd-route Bilona:

• Milk → curd → hand-churned makhan → slow-heated ghee. The long way. Traditional wooden bilona in earthen pots most commercial ghee skips this entirely and goes straight from cream to heat. The taste difference is the result.

3. Naturally lactose-free:

• Multi-stage slow heating removes all milk solids. Pure clarified fat remains no lactose, no casein.

4. Supports digestion and gut health:

• Buffalo ghee has been a part of traditional Indian diets for gut lubrication, intestinal wall support, and nutrient absorption for generations.

5. Nourishes brain and nervous system:

• The naturally occurring good fats in buffalo ghee directly support brain function and nervous system health which is why ghee has always been a daily staple in Indian households, not an occasional indulgence.

6. Ethically produced no hormones:

• Grain-fed Murrah buffaloes on our own farm, no oxytocin, no hormones, cruelty-free practices throughout. Ethically made Murrah buffalo bilona ghee 

Four steps. Same process. No shortcuts taken at any stage.

1. Fresh buffalo milk:

• Grain-fed Murrah buffaloes, our own farm, milked same morning

2. Homemade method for milk to curd:

• Naturally set overnight with traditional starter culture.

3. Wooden bilona churning:

• Hand-churned in earthen pots white makhan rises naturally.

4. Slow-heated to ghee:

• Makhan heated in multiple stages golden ghee filtered and packed

1. The most common everyday uses a spoon in dal or khichdi, spread over a hot roti, or for tempering. But where buffalo ghee really shows its character is in sweets and festive cooking.
2. Gajar ka halwa, moong dal halwa, atte ka halwa any of these made with Murrah buffalo ghee tastes noticeably richer than the same recipe made with commercial ghee or even cow ghee.
   

• No refrigeration cool, dry place works fine.
• Always use a clean, dry spoon moisture spoils it.
• Keep lid tightly closed after every use.
• Shelf life: 12 months · Solid or grainy in winter = completely normal.
  

Vedic Bilona White Makhan from Murrah buffalo milk. One ingredient, nothing else.

What's in every jar:

• Murrah buffalo bilona makhan
• Grain-fed own farm only
• Hand-churned wooden bilona
• Naturally lactose-free
• No trans fats · Gluten-free

What's never in it:

• No preservatives
• No artificial flavour or colour
• No fillers or additives
• No outside farm milk
• No hormones or oxytocin

1. What's the difference between Murrah buffalo ghee and desi cow ghee?

• The main difference is richness andbody. Murrah buffalo milk has naturally higher fat content thandesi cow milk, so the ghee that comes from it is denser, deeper in flavour, andmore full-bodied.

2. Is it made using the traditional Bilona method — wooden churner in earthen pots?

• Yes. Murrah buffalo milk is cultured intocurd, the curd is hand-churned using a wooden bilona in traditional earthenpots, white makhan is collected, and that makhan is slow-heated in stages intoghee.

3. Is buffalo ghee heavier to digest than cow ghee?

• It's richer which some people interpret as "heavier." But pure bilona gheeof any kind is naturally lactose-free because all milk solids are removedduring preparation.

4. Is it lactose-free?

• Yes. The traditional slow-heating process removes all milk solids and lactose completely. What remains is pure clarified fat.

5. Does it contain preservatives or anything artificial?

• Nothing. One ingredient: Vedic Bilona White Makhan from Murrah buffalo milk. No preservatives, no colour, no artificial flavour, no fillers.

6. Storage and shelf life?

• No refrigeration needed. Keep in a cool dry place, always use a clean dry spoon, keep the lid closed. Shelf life is 12 months.