If you grew up in an Indian household, chances are ghee was (and still is) a part of your daily meals. Whether on a steaming bowl of dal, spread over hot rotis, or drizzled on rice, ghee has always been considered a symbol of nourishment and vitality.

But today, with supermarkets lined up with different kinds of ghee—some claiming to be “pure,” some “desi,” and some simply “ghee”—it’s easy to get confused. The biggest debate in recent years has been A2 Ghee vs Commercial Ghee. So, what really sets them apart, and why does Ayurveda and modern nutrition both recommend A2 Ghee as the superior choice? Let’s dive in.

What is A2 Ghee?

A2 Ghee is made from the milk of indigenous Indian cow breeds such as Gir, Sahiwal, or Rathi. These cows produce milk rich in the A2 beta-casein protein, which is easier to digest and considered more sattvic (pure and wholesome) in Ayurveda.

Traditionally, A2 Ghee is prepared using the Bilona method, where curd is churned to extract makkhan (butter), which is then slowly simmered to obtain ghee. This process preserves vital nutrients, enhances aroma, and ensures maximum bioavailability of fat-soluble vitamins.

What is the Bilona Method?

The Bilona method is the traditional Ayurvedic way of preparing ghee, followed for centuries in Indian households:

1.         Curdling the Milk – Fresh milk from indigenous cows is first set into curd.

2.         Churning the Curd – Using a wooden bilona (hand churner), the curd is churned to separate makkhan (butter) from buttermilk.

3.         Simmering the Makkhan – The makkhan is then slowly simmered over a low flame until golden, aromatic ghee emerges.

Unlike industrial methods that directly process cream, the Bilona method preserves the nutritional integrity, aroma, and digestive benefits of ghee. This is why A2 Bilona Ghee is considered not just food, but medicine in Ayurveda.

 Try Dharitri’s Authentic A2 Bilona Ghee and taste the difference tradition makes.

What is Commercial Ghee?

On the other hand, most ghee you find in supermarkets is commercially processed ghee. It’s usually made from the milk of cross-bred or foreign breeds like Jersey or Holstein Friesian, which contain the A1 beta-casein protein.

Commercial ghee is often mass-produced using industrial methods where cream is separated from milk and directly processed into ghee. While it looks similar to A2 ghee, the nutritional profile and digestive benefits differ significantly.

Key Differences Between A2 Ghee and Commercial Ghee

Health Benefits of A2 Ghee According to Ayurveda

Ayurveda has always considered ghee as amritam (nectar). But the type of ghee matters. A2 Ghee, being sattvic, is believed to:

•            Improve Digestion – Enhances agni (digestive fire) without aggravating acidity.

•            Boost Immunity – Rich in butyric acid and antioxidants that support gut health and immunity.

•            Support Brain & Memory – A nourishing fat for growing children, students, and professionals.

•            Balance Doshas – Especially pacifies vata and pitta when consumed in moderation.

•            Promote Healthy Skin & Eyes – Works as an internal moisturizer, leaving skin glowing and eyes brighter.

Why Commercial Ghee Falls Short