Vedic Bilona A2 Curd (Available in Delhi NCR Only)

There was a time when curd just happened at home, milk set overnight with a spoon of yesterday's dahi, covered with a cloth, left somewhere warm. You woke up to something thick enough to hold its shape when you tilted the bowl. No gums, no thickeners, no factory involvement. Just milk and time.

That's still how good curd works. And it's exactly how Satv Dairy's Vedic A2 Curd is made.

We start with fresh A2 milk from Murrah Buffalo raised on our own farm indigenous desi breeds that naturally produce A2 beta-casein milk, which most people find easier on their stomach than regular milk.

What you get is thick, naturally set A2 dahi clean in taste, proper in texture, made from one source. Delivered fresh across Delhi NCR in small batches so it's never sitting around longer than it should be.

If you've been looking for pure A2 desi buffalo curd without preservatives, made from actual farm milk and set the traditional way.

1. Made from A2 milk — actually:

• A lot of brands use "A2" as a label. Our curd is made from milk from Murrah Buffalo that we raise ourselves, the breeds that naturally carry the A2 protein. Not crossbred. Not HF. Not mixed with outside milk.

2. Naturally set — no thickeners:

• Commercial dahi often uses starch, gelatin, or gums to get that thick texture consistently at scale. Ours sets thick because the milk is good and the process is given enough time. Naturally set A2 dahi without stabilizers, the texture comes from the milk, not from additives.

3. One farm — consistent quality:

• Most dairy brands collect from multiple farms and blend everything. Every batch of our curd traces back to one source: our own farm. Same herd, same milk, same process which is why the taste and texture stay consistent across deliveries.

4. Genuinely versatile — not just a side dish:

• Good enough quality to eat plain, thick enough for proper raita, tangy enough for kadhi, creamy enough for lassi. A2 dahi for raita, lassi, kadhi, and marinades all from one product that actually holds up across all those uses.

5. Zero additives:

• No preservatives, no milk powder, no artificial flavour, no synthetic thickener. The ingredient list reads: A2 buffalo milk. If a curd's ingredient list is longer than that, it's worth asking why.

1. Gently heated to the right temperature. The milk is brought to the correct temperature. Not boiled aggressively, not rushed, done carefully to prepare the ideal base for the curd to set properly.
2. Slow, natural setting. The curd is left to set gradually under controlled conditions.
3. Checked and packed fresh. Each batch is checked for texture and freshness before packing. Delivered the same day across Delhi NCR in small batches no large-volume processing, no extended storage before it reaches you.

• Plain with rice and dal is the most common use and it works well because the curd is thick and mildly tangy without being sharp. It doesn't need anything added to be enjoyable on its own.
• For raita, it holds up properly not too runny, takes spices and vegetables well.
• For lassi, the natural tang from real dahi makes the difference between a good glass and a bland one.
• For kadhi, the fat content and acidity give it the right base consistency.
• For marinades — chicken tikka, paneer, vegetable dishes — this is the quality of dahi that actually tenderises and flavours, not just coats.

• Keep refrigerated at all times — below 4°C.
• Keep the container tightly closed after use.
• Always use a clean, dry spoon — no double-dipping.
• Best consumed within 6 days of delivery.
• Don't leave out at room temperature for extended periods.

• A2 buffalo milk. That's the full ingredient list.

What's in every container:

• A2 Buffalo Milk
• Own farm sourcing only
• Murrah Buffalo breeds
• Natural live cultures
• Small batch preparation
• Fresh same-day delivery

What's never in it:

• No preservatives
• No stabilizers or thickeners
• No artificial flavour
• No milk powder
• No synthetic additives
• No outside farm milk

1. What's the difference between A2 dahi and regular commercial curd?

• Regular commercial curd is typically made from standardizer toned milk often a blend from multiple farms. And frequently contains stabilizers, starch, or gums to achieve consistent thickness at scale. A2 dahi form Murrah Buffalo, uses only a natural milk to set, and gets its thickness from the quality of the milk not from thickeners. The A2 beta-casein protein in murrah Buffalo is also easier to digest for most people compared to A1 protein from crossbred buffalo. If you've ever had homemade curd that tasted noticeably better than anything from a shop

2. Does this curd actually have probiotics — or is that just marketing?

• It has naturally occurring live cultures because it's made from fresh milk with a natural starter and not heat-treated after setting. The live bacteria that form during the culturing process stay intact, which is what makes real dahi genuinely good for gut health. Commercial curd that's pasteurised after setting to extend shelf life kills those cultures which is why shelf life and probiotic quality are usually inversely related. Our curd is made in small batches, delivered fresh, and consumed within days  the live cultures are active throughout that window.

3. Why is my curd sometimes more sour on some days?

• Because it's real, without any pH buffers or stabilizers to keep it uniform. The sourness in naturally set dahi increases slightly as it ages a day-old batch will be milder than a 4-day-old one. Seasonal temperature changes also affect how it sets. This variation is completely normal and is actually a sign the product is genuinely live and active. If your curd never changes in sourness, it almost certainly has additives keeping it uniform.

4. Is the milk really from your own farm — not sourced from outside?

• Yes, only our farm. Murrah Buffalo that we raise ourselves on Satv Dairy's farm in Delhi NCR. No milk is collected from outside suppliers or blended from other farms. Every batch of curd traces back to our own herd that's the only way we can maintain consistent quality and actually know what's in it.

5. Can I use this to make lassi, raita, kadhi, and marinades?

• Yes and it holds up well in all of them. It's thick enough to make proper raita without going watery, tangy enough for good lassi and kadhi, and creamy enough to work as a marinade base for tikkas and kebabs. Because it's full-fat A2 curd without any dilution, you'll generally need slightly less compared to toned-milk curd to get the same result in a recipe.

6. Does it contain preservatives, milk powder, or thickeners?

• None of those. No preservatives, no milk powder, no starch, no gelatin, no artificial anything.

7. How long does it stay fresh and how should I store it?

• Refrigerate immediately and keep below 4°C. Best consumed within 6 days of delivery. Always use a clean spoon and keep the container closed exposure to air and moisture speeds up souring. Don't leave it out at room temperature longer than needed while serving.

8. Where is delivery available?

• Currently delivering fresh Vedic A2 dahi across Delhi NCR — including Delhi, Gurugram, Noida, Faridabad, and Ghaziabad. Delivered fresh in small batches.