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We run the plant, and we know the farms

Dhananjay Milk Products is a family dairy business. D’Milko is the label we put on the ghee we would happily serve at our own table.

How it started

From a collection centre to our own plant

We began the way most dairy families do — collecting milk from neighbours at dawn and sending it on. Over the years the question we kept hearing was the same one we were asking ourselves: where do you get ghee you can actually trust?

So we built the answer. Our own processing plant at Jainabad, and a small circle of farmers whose animals and feed we know personally. Nothing is bought in and rebottled.

If we would not cook with it at home, it does not get a D’Milko label.

The D'Milko range — 15 kg tin, 1 litre and 500 ml jars of A2 Gir cow and buffalo ghee

The process

Why bilona takes longer

The modern way separates cream from milk by machine and cooks it straight to ghee. It is faster and yields more. It is also not the same product.

01

Milk, same morning

Milked at dawn, chilled within the hour and at the plant before the day heats up.

02

Cultured overnight

Whole milk is set into curd with our own culture and left to develop through the night.

03

Churned by hand

The curd is churned back and forth until butter separates and buttermilk drains away.

04

Cooked slow

Butter simmers gently until the water leaves, the residue browns and the aroma tells us to stop.

Quality

What we check, on every batch

Purity & adulteration

Baudouin test for vanaspati, plus checks for any foreign fat. A fail means the batch never leaves.

Moisture & FFA

Moisture and free fatty acid values are logged for every batch — they decide shelf life.

Traceable batches

Every jar carries a batch number. Quote it to us and we will tell you the day it was cooked.

Straight answers

The questions behind the label

Our cow ghee is made only from Gir cow milk — an indigenous Indian breed that gives A2 beta-casein milk. We do not blend it with crossbred or buffalo milk. The buffalo ghee is a separate product line, made in separate batches on separate days.
Because bilona ghee needs roughly 30 litres of milk for one litre of ghee, and the method takes a full day per batch. Cream-separated ghee needs far less milk and a fraction of the time. Both are legally ghee. They are not the same thing in your kitchen.
Yes — the 15 kg tin is made for exactly that. We supply sweet shops, restaurants, caterers and institutional kitchens on contract pricing with scheduled monthly dispatch.
We host small groups on weekday mornings when a batch is being churned. Write to us a week ahead and we will fix a slot.

Taste the difference yourself

Start with a 500 ml jar. If it is not the best ghee in your kitchen, tell us within seven days and we will refund you in full.

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