A2 Butter

Real butter smells like something when you open it. It tastes like something when you put it on warm roti. The pale, odourless blocks sold in most supermarkets have very little of either quality left after the processing they go through.

Our A2 Butter is made from the milk of Gir cows, an indigenous Indian breed raised on natural fodder without hormones or antibiotics. The milk is set into curd, hand-churned to separate the butter, and packed fresh. No artificial colour. No preservatives. No flavour additives. Nothing added at all.

The colour is a natural pale to creamy yellow. The aroma is warm and slightly tangy in the way that properly cultured butter always is. It melts immediately on warm food and the flavour it leaves is the reason butter became a staple in kitchens across the world.

This is what is known as cultured butter, made from curd, not cream. The curdling step adds a depth of flavour that cream-based butter does not have. It also means the butter carries the slight fermentation character that traditional Indian makhan has always had.

Delivered fresh in Chennai. Because it has no preservatives, it has a shorter shelf life than commercial butter. Order when you need it.

Commercial butter is made from cream. The cream is mechanically separated from milk, pasteurised at high temperatures, and churned quickly. The result is consistent, long-lasting, and largely flavourless compared to the real thing.

Our A2 butter is made from curd. The milk is first set into curd overnight, and the curd is churned to separate butter the old way. This process takes more time and more milk, but it produces a butter with more character and more of what makes butter worth eating in the first place.

The A2 part matters because of the milk source. Gir cows are an indigenous Indian breed. They produce A2 milk, which many people find gentler on the stomach than the A1 milk that most commercial dairy breeds produce. The butter made from it reflects the quality of the milk it came from.

No artificial colour. Commercial butter is sometimes coloured yellow to look more appealing. Ours is the colour it naturally is, which varies slightly with season and feed, as it always has.

Tamil families have given makhan to children since before there was a commercial butter market. A small amount of this butter on roti, or as it was given traditionally or eaten directly carries the same logic it always did. Real fat from a real source, in a form the body has been eating for thousands of years.

Easily Digestible – Made from A2 milk, it contains only A2 beta-casein protein, which is gentler on the stomach.

Boosts Immunity – Rich in fat-soluble vitamins like A, D, and E that support immune health.

Supports Brain Development – Contains healthy saturated fats crucial for children's brain growth.

Improves Bone Health – A natural source of vitamin K2, aiding calcium absorption and bone strength.

Nourishes Skin & Hair – Traditional use in Tamil homes for skin massage and scalp hydration.

Best before: As printed on the pack. Typically 7 to 10 days from packing.

Keep refrigerated at all times. A2 butter with no preservatives will spoil faster than commercial butter if left at room temperature for extended periods, especially in Chennai's climate.

Take out only what you need and return the rest to the refrigerator immediately. Use a clean, dry knife each time; avoid introducing crumbs or moisture into the pack.

For longer storage, A2 butter can be frozen. Divide into small portions, wrap each in baking paper or cling film, and freeze for up to 2 months. Thaw in the refrigerator overnight before use.

Do not leave at room temperature for more than 1 to 2 hours.

On roti or paratha Apply while still hot off the tawa. The butter melts in seconds and softens the bread in a way that commercial butter does not because the flavour is present rather than neutral.

For making ghee at home Our A2 butter is the starting point for making A2 bilona-style ghee at home. Slow-cook in a heavy-bottomed pan on the lowest flame until the milk solids separate and settle golden at the bottom, and the clear golden ghee floats on top. Strain through a cloth. The homemade ghee from A2 butter has a depth of flavour that even our bottled ghee cannot fully replicate because it is made minutes before you use it.

For baking and cooking Substitute wherever a recipe calls for butter. The slight cultured tang of A2 butter makes it particularly good in buttery biscuits, bread, and anything where the butter flavour is meant to come through.

Bread and butter. Who can forget the classic combination of bread and butter? From being a typical snack to becoming a dish to consume at parties, our A2 butter enriches the taste of bread with its flavor and originality.

Ingredient: 100% A2 Cow Milk (Cultured, Hand-Churned)

Milk source: Gir cows raised on natural fodder. No hormones, no antibiotics, no commercial feed concentrate.

Process: Fresh A2 milk set into curd overnight, hand-churned to separate butter, packed fresh.

Contains: Dairy (milk fat, trace milk solids, natural lactic acid cultures from fermentation). 

Free from: Artificial colour, artificial flavour, preservatives, stabilisers, additives of any kind. 

Colour: Natural pale to creamy yellow. Varies slightly by season. Not a defect. 

Texture: Soft and spreadable when at room temperature. Firms in the refrigerator. 

Not suitable for: Diagnosed dairy allergy. 

Best before: As printed on pack. Typically 7 to 10 days. 

Packed by: myHarvest Farms, No-22A, First Floor, Subashree Nagar, Extension III, Mugalivakkam, Chennai – 600 116 

Support: 7200606516 | community@myharvestfarms.com

What is A2 butter and why is it different from commercial butter? Commercial butter is made from cream separated mechanically from A1 milk. Our A2 butter is made from the curd of Gir cow A2 milk, hand-churned the traditional way. The process, the milk source, and the result are all different. Ours has a naturally tangy cultured flavour, no artificial colour, and no preservatives. Commercial butter is designed for shelf life and uniformity. Ours is designed for taste and honesty.

Why is the butter slightly tangy? Because it is made from curd, not cream. The curdling step involves natural fermentation, which gives the butter a slight sourness - the same quality you find in European cultured butters and traditional Indian stores. This is the correct flavour of hand-churned butter. It is not spoilage.

How long does it last? 7 to 10 days refrigerated. Keep cold at all times and use a dry utensil each time you scoop from it. Can be frozen for up to 2 months if divided into portions.

Can I make ghee from this butter? Yes, and the result is genuinely good. Slow-cook in a heavy-bottomed pan on the lowest possible flame. Stir occasionally. When the milk solids turn golden and settle at the bottom and the liquid above becomes clear and fragrant, strain through a clean cloth into a glass jar. This is homemade A2 ghee.

Is it suitable for babies? Small amounts have been given to babies from 6 months in Tamil households for generations. Consult your paediatrician before introducing it.

Do you deliver outside Chennai? Currently A2 butter delivery is within Chennai only due to the short shelf life and the need to maintain cold chain. Check myharvestfarms.com for updates.