Nei Native makes A2 Bilona Ghee from indigenous Indian cattle — Bos indicus breeds whose milk carries the A2 beta-casein genotype, documented separately from the crossbred and European dairy cattle that supply most commercial ghee.

The Bilona process is not a style. It is a three-step chain: whole-milk curd fermented with a live culture starter, hand-churned using the traditional bidirectional bilona implement to isolate cultured butter, then clarified slowly over open heat until the Maillard reaction produces the aromatic compounds that distinguish this ghee from cream-separated alternatives. Each step is non-negotiable. Removing any one of them produces a different product.

The result is a ghee with a granular (danedar) texture at room temperature, a distinct aromatic profile, and a process traceable to documentation in the Charaka Samhita and Kautilya's Arthashastra.

We make it in small batches. We do not standardise the aroma across seasons — the cattle graze differently in summer than in winter, and the ghee reflects that. We consider this a feature, not a quality control problem.

Full process documentation: https://neinative.com/pages/bilona-system