1. Bilona Ghee (Most Likely)
”B2″ is frequently a typo for Bilona.
What it is: Traditional hand-churned ghee made using an ancient Vedic process.
How it’s made: Milk is boiled, converted into curd (yogurt), hand-churned using a wooden stirrer (bilona) to get cultured butter, and then slowly heated into pure ghee.
Texture & Appearance: As seen in your image, pure, traditional ghee has a characteristic golden color with a two-layer granular or cloudy texture when settled at room temperature.
2. A2 Ghee (Protein Type)
People often confuse “B2” with “A2”.
What it is: Ghee made from the milk of indigenous Indian cow breeds (like Gir, Sahiwal, or Red Sindhi).
Why it matters: The milk of these cows naturally contains the A2 beta-casein protein, which is widel…
