Regular commercial ghee is often “cream-based,” made by skimming cream from milk and heating it at high temperatures In contrast, A2 Bilona Ghee is “curd-based”; it is made by culturing milk into curd, which is then hand-churned using a wooden bilona to extract butter before slow-cooking. Additionally, A2 ghee comes exclusively from indigenous cow breeds which produce milk containing only A2 beta-casein protein, making it easier to digest than the A1 protein found in crossbred cows