About Milkaaru
Pure A2 milk and bilona ghee, delivered fresh across Surat
Milkaaru is a Surat-based dairy farm built around one simple idea: give families in our city the same kind of milk and ghee that our grandparents grew up on — pure A2 milk from indigenous Gir cows, traditional bilona ghee, and honest, daily doorstep delivery.
Our farm story: indigenous Gir cows, raised in Gujarat
Milkaaru began with a small herd of pure indigenous Gir cows on our farm in Gothan, just outside Surat. The Gir breed is named after the Gir forest in Gujarat and has been bred in this climate for thousands of years. The cows are gentle, heat-tolerant, and naturally produce only A2 beta-casein protein milk — a single biological difference that makes their milk closer to the traditional milk Indian households have always cooked and cared with.
We chose Gir cows even though they yield far less milk per day than commercial crossbreeds. A smaller, slower herd means we can know every animal by name, feed them a natural diet, and milk them under calm, hygienic conditions. The result is milk that tastes the way milk used to taste — full-bodied, slightly sweet, with a cream line that rises naturally because we do not homogenise.
What we sell: A2 milk, buffalo milk, A2 cow ghee, buffalo ghee
We keep the product line small on purpose. Four products, all made and delivered in Surat, with no powders, no concentrates, and no imports.
- A2 Gir Cow Milk — fresh, raw A2 milk from our indigenous Gir herd. Naturally digestible A2 beta-casein protein, bottled in food-grade glass, delivered the same morning it is milked. See product.
- Premium Buffalo Milk — creamy, full-fat buffalo milk from carefully raised buffaloes. Ideal for tea, coffee, traditional sweets, curd, and paneer. See product.
- A2 Cow Ghee — bilona- method ghee made from our A2 Gir cow milk. Golden colour, grainy texture, traditional aroma. Strained through muslin into glass jars. See product.
- Buffalo Ghee — bilona- method ghee from premium buffalo milk. Thicker, richer, and made for traditional cooking and sweets. See product.
How our daily delivery works
The chain from cow to doorstep is short on purpose. Cows are milked in the early morning under hygienic conditions. The milk is immediately chilled to preserve freshness, glass-bottled, and sorted into delivery routes covering Surat city. Most customers receive their milk before breakfast — usually within a few hours of milking.
Subscriptions are the easiest way to order. You pick the products, the quantities, and the days you want delivery. You can pause, resume, reschedule, or cancel anytime from your Milkaaru account — useful for travel weeks, guests, or just adjusting your weekly household needs.
The bilona method, the way our grandmothers made ghee
Most ghee on supermarket shelves is made by spinning cream out of milk and boiling it down. It is fast, scalable, and produces a mild, light-coloured ghee. Bilona ghee is different. The milk is first set into curd overnight using a small starter culture. The curd is then hand-churned in cold water to separate butter from buttermilk. That butter is slow-cooked in small batches over a low flame, where the milk solids brown gently and release the aroma that the bilona method is known for.
The whole process takes the better part of a day for a single batch. It cannot be rushed. The result is a deeper-coloured, grainy-textured ghee with a richer aroma — and because every batch is traceable to a single herd and a single day's milk, you can trust where it came from.
Why families in Surat choose Milkaaru
- Traceable to a single farm. Every bottle and jar comes from our farm in Gothan. We do not blend supply from anonymous third parties.
- No adulteration, no homogenisation. Pure milk and ghee — no powders, no preservatives, no chemicals, no shortcuts.
- Same-day freshness. From milking to doorstep, usually within a few hours. The difference is something you taste, not something we need to argue you into.
- Flexible subscriptions. Daily morning delivery you can pause, reschedule, or cancel from your account.
- Honest, fixed pricing. The price per litre and per kilogram is published on every product page. No hidden delivery charges for our regular Surat routes.
Frequently asked questions
What makes Milkaaru's A2 Gir cow milk different from regular milk?
Milkaaru's A2 milk comes exclusively from pure indigenous Gir cows that produce only A2 beta-casein protein — the same protein structure found in traditional Indian milk. There is no A1 protein, no homogenisation, no preservatives, and the milk is delivered fresh to your doorstep in Surat the same morning it is collected.
How fresh is the milk that Milkaaru delivers in Surat?
Cows are milked early each morning. The milk is immediately chilled, bottled in food-grade glass, and dispatched on our delivery routes across Surat the same day. Most customers receive their milk within a few hours of milking.
What is bilona ghee and why is Milkaaru's ghee made this way?
Bilona ghee is the traditional Indian method: whole milk is set into curd, the curd is hand-churned to extract butter, and the butter is slow-cooked in small batches into ghee. This is the original Indian process, and it produces a deeper aroma, grainy texture, and richer flavour than cream-method ghee. Milkaaru uses the bilona method for both our A2 Cow Ghee and Buffalo Ghee.
Which areas of Surat does Milkaaru deliver to?
Milkaaru delivers across Surat city, with daily morning routes covering most major neighbourhoods within roughly a 25 km radius of our farm in Gothan. If you are unsure whether we deliver to your address, drop us a message on our contact page and we will confirm same-day.
Can I subscribe to daily milk delivery?
Yes. Subscriptions are the most popular way to order. You pick the product, the quantity, and the delivery days; you can pause, resume, or reschedule from your account at any time — useful when you are travelling or have a guest week.
Is Milkaaru milk pasteurized or raw?
Milkaaru delivers fresh raw milk — chilled but unpasteurized — so the natural structure, taste, and nutrients are preserved. We recommend boiling the milk before drinking, which is the traditional way to handle fresh dairy in Indian homes.
