Understanding Ghee: Which One Is Actually Good for Your Health?

Walk into any Indian household and you’ll find one question that keeps coming back:

“Which ghee should we buy?”

A2 ghee, bilona ghee, cow ghee, buffalo ghee, organic ghee, cultured ghee, infused ghee… the list is endless.

To choose the best ghee online, you first need to understand two things:
Source of the milk (Cow? Buffalo? Desi breed? A2 or mixed?) Process used to make the ghee (Bilona? Cream-based? Curd-based? Infused?) Once you understand these two foundations, picking the right ghee becomes simple.

Let’s break it down.

1. Types of Ghee Classified by Source

a) Cow Ghee

This is the most common type, but its quality depends massively on the breed of cow.

A2 Cow Ghee

• Made from desi cow breeds like Gir, Rathi, Sahiwal, Tharparkar
• Contains the A2 beta-casein protein, known to be easier to digest
  
• Naturally yellowish due to beta-carotene
  
• Ideal for daily consumption
  
• Gentler on digestion, better suited for kids & elderly
  

Regular Cow Ghee

• Made from crossbred or HF/Jersey cows
  
• More commercial and mass-produced
  
• Often cheaper, but may cause bloating for some people
  
• Not wrong, but not the purest or most beneficial variety
  

b) Buffalo Ghee

• Thicker, denser, higher in fat
  
• White in colour
  
• Works well for heavy cooking
  
• Not ideal for people with weak digestion, acidity or toddlers
  
• Traditionally used in regions like UP & Punjab
  

c) Other Animal-Based Ghee

Not very common today but still exist:

• Camel ghee (used in Rajasthan deserts)
  
• Goat ghee (niche medicinal use)
  

These aren’t everyday ghee for most families.

2. Types of Ghee Classified by Process

The process matters more than the animal source. The way ghee is made determines:

✔ Aroma
✔ Digestibility
✔ Nutrition
✔ Authenticity
✔ Price

Here are the main types:

a) Bilona Ghee (Curd-Churned) — The Gold Standard

This is the method used in ancient Ayurvedic homes.

Process:
Milk → Set into curd → Hand-churned → Butter → Slow-cooked into ghee

Why it matters:

• Most nutrients are preserved
  
• Easier to digest
  
• Rich aroma and granular texture
  
• Made in small batches

b) Cream-Based Ghee — Most Commercial Brands Use This

Process:
Milk → Malai/Cream → Directly churned → Heated → Ghee

Why it's inferior:

• Faster, cheaper method
  
• Uses less milk
  
• Not as nutrient-rich
  
• Harder to digest for many people
  
• Lacks aroma and flavour depth
  

This is the ghee found in most supermarkets.

c) Infused Ghee

Examples:

• Garlic ghee
  
• Turmeric ghee
  
• Herb-infused ghee
  

These are good for flavour but should not replace pure ghee.

3. How to Identify Authentic Ghee (Simple Checks You Can Do at Home)

Check 1: Breed Matters

Look for:

• Desi cow breeds
  
• A2 milk
  
• Traceability

Check 2: Process Matters

Look for keywords:

• Curd-churned
  
• Bilona method
  
• Wooden churner / handi process
  

Check 3: Observe colour & aroma

Pure cow ghee:

• Golden yellow
  
• Grainy texture
  
• Rich, nutty aroma
  

Buffalo ghee:

• White in colour
  

If you want ghee that truly supports your health, remember one simple truth: good ghee isn’t made quickly — it’s made correctly. The more transparent a brand is about its breed, milk source, and process, the easier it becomes to trust what’s going into your home. Avoid commercial shortcuts. Choose ghee made from desi breeds, cultured curd, and slow-churned methods. When a brand shows you exactly how their ghee is made, that’s when you know you're choosing right. Whether you're looking for the best desi ghee in India or  planning to buy desi ghee online, always prioritise purity, process, and honesty over price or packaging.
Because when ghee is made the way our homes always made it — slowly, ethically, and patiently — your body feels the difference.