This is where it all begins.
A family farm in Kheda, Rajasthan — where three generations of honest farming meet your table.
Meet the Family
Our founders grew up watching their Dadi turn raw mangoes into aachar, hand-churn butter in the early morning, and slow-simmer ghee on the wood stove. The smells, the textures, the patience — they absorbed it all.
When it came time to formalise the family's farming legacy, the name chose itself: Gauri — inspired by the gentle, life-giving nature of the cow and the traditions our ancestors preserved.
Today, Gauri Farms is a small, proudly independent operation. Twelve Gir cows. A kitchen that still smells of roasted spices. And a mission to bring that same food to your table — without compromise.
Visit the Farm →
📍 Kheda farm — where every product starts
Our Journey
The Farm Begins
Gauri's roots start with Dadi's kitchen — stone-ground spices, clay pot pickles, and a Gir cow or two in the backyard of our Kheda home.
First Gir Cows
The family expands the herd with indigenous Gir cows — chosen for their A2 milk and gentle temperament. The Bilona process is passed down, unchanged.
Growing the Herd
Twelve Gir cows now graze on natural grass. Cold-pressed oil production begins. Friends and family start asking for regular orders.
Gauri Farms Launched
The family formalises the farm as Gauri Farms — bringing Dadi's recipes and farm-fresh goodness to families across Rajasthan and beyond.
The Bilona Ghee Process
Making Bilona Ghee takes 4 days and 30 litres of A2 milk for every kilogram. It can't be rushed. And we'd never want to.
A2 Milk Collected
Hand-milked each morning from our Gir cows, filtered through muslin cloth, no additives.
Curd Set Overnight
Fresh milk cultured with a natural starter, left overnight to form thick, tangy curd.
Hand-Churned
The curd is churned with a traditional wooden churner (bilona) — the same technique used for centuries.
Butter Separated
Pure cultured butter floats to the top. Collected by hand, washed, and prepared for simmering.
Slow-Simmered
4–5 hours on a gentle wood flame. Milk solids settle and are strained. The ghee clarifies.
Pure Bilona Ghee
Golden, aromatic ghee with a distinctive grainy texture. No refining, no bleaching. Just purity.
A2 Milk vs A1 Milk — What's the Difference?
A2 Milk (Gir Cow)
- Contains A2 beta-casein protein
- Easier to digest — closer to human milk
- May be tolerable for lactose-sensitive people
- Produced by indigenous Indian breeds (Gir, Sahiwal)
A1 Milk (Commercial)
- ✕Contains A1 beta-casein protein
- ✕May cause digestive discomfort in some people
- ✕Produced by HF and Jersey breeds (imported)
- ✕Dominant in commercial dairies across India
Our Mission
100% natural. No preservatives. Direct farm-to-home. That's not a marketing claim — it's a family commitment.
Indigenous Gir Cows Only
No HF or Jersey cows on our farm. Only Gir — the original A2 milk breed of India.
No Chemical Inputs
No synthetic fertilisers, pesticides, hormones, or antibiotics — in growing, raising, or processing.
Ancient Methods
We use Bilona, stone grinding, clay pots, and wooden churners because they produce better food.
Transparent Sourcing
Every product tells you exactly where it came from and how it was made. No vague "natural" claims.
"We believe the best food in the world was always made at home — we're just bringing it to yours."
— The Founders, Gauri Farms
Want to know more?
Come visit us, or send a message on WhatsApp. We're happy to answer any questions about our farm, our process, or our products.