India is home to over 40 recognised indigenous cattle breeds, each adapted to specific regions and climates — including Gir, Sahiwal, Red Sindhi, Rathi, Tharparkar, Kankrej, Ongole, and Hariana, among others.

A2 ghee is clarified butter made exclusively from the milk of indigenous cow breeds (like Gir, Sahiwal, or Red Sindhi) that naturally produce A2 beta-casein protein, as opposed to ghee made from crossbred or foreign-breed cow milk.

Regular commercial ghee is often made from milk sourced from mixed or crossbred cattle and may be produced using cream-based industrial methods. A2 ghee is specifically made from pure A2 milk and is often prepared using traditional methods that preserve more of the milk's natural nutrients and aroma.

Bilona is a traditional, labor-intensive method of making ghee. Fresh A2 milk is first set into curd, which is then hand-churned in a wooden or clay churner (bilona) to separate white butter (makhan). This butter is then slow-cooked on a low flame until it transforms into ghee.

Industrial ghee is typically made by directly heating cream separated from milk using centrifugal machines. Bilona ghee, by contrast, goes through the intermediate step of curd formation and hand-churning, a slower process believed to better preserve nutrients, aroma, and natural texture.

Because of the traditional curd-and-churn process and the resulting yield, it typically takes roughly 25–30 litres of milk to produce just 1 litre of Bilona ghee — significantly more than industrial methods, which is one reason authentic Bilona ghee is priced higher.