Rulife A2 Desi Cow Ghee is made from the milk of indigenous desi cows.
We use the traditional bi-directional bilona method, where the curd is churned with a wooden churner. This process gives our A2 cow ghee its grainy texture, rich consistency, delightful aroma, and superior flavor, making it a healthier choice.

A simple way to check the purity is the pan test. Heat a teaspoon of ghee in a pan. If it melts instantly and turns dark brown, it’s pure. If it takes longer to melt and remains yellow, it’s likely adulterated.

Unlike others, our ghee is made by churning curd instead of cream (malai), which boosts its nutritional content. This process results in a more flavorful and aromatic ghee, preserving all the natural richness and essence.

No, at Rulife, we are committed to sustainable packaging. Our ghee comes in environmentally friendly glass jars.

A2 ghee is made from the milk of cows that produce only the A2 beta-casein protein, typically from indigenous breeds like Gir, Sahiwal and other desi breeds. It is considered easier to digest and is often promoted for its potential health benefits, especially for individuals sensitive to A1 protein. Regular ghee, on the other hand, is made from the milk of cows that produce both A1 and A2 proteins, commonly from non-native breeds like Holstein or Jersey. While A1 ghee still provides essential fatty acids, vitamins, and antioxidants, some people find it harder to digest due to the A1 protein. A2 ghee typically has a milder, sweeter taste, whereas A1 ghee may have a stronger, sharper flavor. A2 ghee is generally more expensive due to the specific cows used, while A1 ghee is more affordable.