Not all ghee is equal. Most commercial ghee is made from A1 milk of crossbred cows, processed at high speed for volume. Rasarth's A2 Cow Ghee is made using the traditional Bilona method — hand-churning curd from A2 milk of indigenous Indian desi cows (Gir, Sahiwal), then slow-cooking it until the milk solids caramelise and settle. The result is a deep golden ghee, naturally grainy in texture, rich in butyric acid, CLA, and fat-soluble vitamins, with an aroma that reminds you exactly why your grandmother's food tasted different.