Katori Traditional Hand Churned Bilona A2 Probiotic Ghee | Glass Bottle


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Our handcrafted probiotic ghee is made from nutrient-dense raw goat’s milk. Goat milk is excellent for infants as it is easier to digest with smaller fat globules and lower lactose content. Just a teaspoon of this wonderful Ghee will provide a host of benefits. Goat milk is far more nutrient-dense than cow milk as a single cup provides nearly 40% of our daily calcium requirements, 20% of vitamin B intake, as well as significant amounts of potassium and phosphorus. This ghee also has anti-aging benefits.

Made from Raw Goat’s Milk

Our artisanal probiotic ghee is made with the milk of (native) goats of totapari and jakhrana breed. It is white in color and has a creamy texture with a pleasant aroma. It contains A2 beta-casein, a type of protein that not only aids digestion but also reduces the risk of conditions like diabetes.

Packed with Nutrition

It will add a bucket load of nutrition to your cooking and meals. Probiotic ghee is the richest source of selenium having proven benefits for quick recovery in dengue. It contains copper, zinc, phosphorus, calcium, sodium, potassium, and magnesium. Rich in vitamins B6, B12, and vitamin D, folic acid, and proteins that strengthen the immunity system. It will also safeguard the body from iron and magnesium deficiencies.

  • Use it for all your cooking, frying, and seasoning needs
  • Excellent to use as a topping for your paranthas or roti’s

Add this nutritious ghee to your diet

  • Anti-aging
  • Easier to digest
  • Low in calories
  • Plenty of calcium
  • Keeps bones strong
  • Boosts metabolism
  • Boosts immunity
  • Heart Friendly
  • High in digestible protein

Can help in quickly recovering from dengue

Production Process

Healthy Happy and Hormone-free Goats

Katori’s goal is to provide support to micro-farmers who otherwise rely on multiple middlemen to sell their meager produce. One such area has been the simple goat rearers who live in remote parts of the Chambal area. Each farmer owns a few handfuls of goats that are loved and cared for by them.

Goats are “browsers,” and can do well in areas that are useless for conventional agriculture and hence prove to be assets for our mico-farmers. We encourage our farmer partners to free-graze their goats on the natural flora and fauna available in these remote regions. They are seldom tied and ensures our goats are healthy and happy.

As a traditional practice, goats are not injected with hormones, so their milk maintains its natural properties.

Traditional Method

Around 40-45 liters of goat’s milk is required to make 1 liter of Ghee.

Curd formation: Raw milk is cultured into curd by adding a curd starter and left overnight to let the curd set.

Churning of curd: The curd is churned using a wooden churner called Bilona in two motions – clockwise and anti-clockwise – the best way to separate butter (makhan) and buttermilk. This makkhan is kept in a cool dry place for 4 days.

Making of ghee: The makkhan is put in a stainless steel pot and heated on a medium-high flame till the ghee is separated. Finally, this aromatic and delicious smelling golden liquid is strained through a strainer and stored in jars.

It is made in small batches and conforms to the highest quality processes with all certifications & compliances met.

Storage Instructions:

  1. If unopened, then store in a cool, dark place for upto 9 months. There is no need to refrigerate
  2. Once opened, use within 3 months. To extend shelf-life, refrigerate for upto a year
  3. Keep moisture out of the ghee jar, as the water will turn the ghee rancid very quickly
Every Purchase Matter

We are committed to providing women fair wages and a safe and dignified work environment. Your purchase empowers women artisans, helping them overcome socio-economic barriers. 70% to 80% of our proceeds go directly to women’s groups who are working hard to ensure that you get access to fresh produce of the highest quality.

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