Eighty-four Gir cows, milked at four in the morning, chilled within twenty minutes and poured into glass bottles that come back to us. No pooling from other farms, no powder, nothing added. You can come and see all of it on a Saturday.
Pick what you want and how much, choose the days, and the monthly figure works itself out as you go. No lock-in, no deposit beyond the bottles, and a pause button that actually works.
Gir cattle, bred on the farm, out to pasture from 8 to 11 and again at 4. Here are six of them. Come on a Saturday and you can feed the calves yourself.
The matriarch. Walks to the parlour on her own and refuses to be milked out of turn.
Highest fat in the herd at 5.1%. Her milk is what our ghee is made from in winter.
Born ten minutes apart. They will not walk into the shed unless the other one goes too.
Calved in March. Her calf Meera is on the farm and will join the herd in 2028.
Cow milk carries beta-casein protein in two forms, A1 and A2. Indigenous breeds like Gir produce almost entirely the A2 form; most crossbred herds produce a mix. People who find regular milk heavy often sit better with A2 — we are not going to promise you more than that.
Three hours from the cow to your kitchen. Here is exactly what happens in them, in the order it happens.
Udders washed and dried, first stream discarded, machine cups sanitised between every cow. Forty-two cows in the first shift.
Milk goes through a closed line into a bulk cooler and is down to 4°C within twenty minutes. Nothing sits in a can in the open.
Every batch, every morning, on the farm. The number you see on the app is that morning's, not last month's average.
Into sterilised glass, capped, crated, sealed with a date sticker. No plastic touches the milk at any point.
Six insulated routes covering Anand, Vallabh Vidyanagar, Karamsad and Vasad. Each carries a cooler box, not just crates.
Bottles in, yesterday's empties out, delivery marked on WhatsApp. If you are asleep, the cooler bag on the gate keeps it cold till nine.
Every bottle is ours on loan. You pay a ₹60 deposit per bottle once, put the empties out with the next order, and get the deposit back whenever you stop. In 2025 that kept about 41,000 plastic pouches out of Anand's bins.
Ninety minutes on the farm: the parlour, the calves, the fodder plots and breakfast with our own curd and jaggery. Two slots a weekend, twenty people each.
Honest answer: the research is mixed. What is well documented is that some people digest A2 beta-casein more comfortably than A1. If regular milk sits heavy on you, try three days on us and judge for yourself. We will not tell you it cures anything.
It is raw milk, chilled but not pasteurised, so yes, boil it once before use. It will not split if you bring it up slowly. If you would rather have pasteurised, say so and we will send that instead at the same price.
Message the WhatsApp line any time before 4 am for the same morning, or before 3 pm for the evening slot. Up to 10 paused days a month are free; beyond that we still pause it, we just ask why so we can fix whatever is wrong.
₹60 a bottle, refunded in full whenever you stop, minus any bottles that did not come back. Breakages are on us the first two times; after that we charge the deposit for that bottle.
Anand, Vallabh Vidyanagar, Karamsad, Vasad and Bakrol, plus parts of Nadiad on the evening route. Enter your pincode in the builder above and it will tell you straight away.
No. They are loose-housed with a shaded yard and go out to the fodder plots twice a day. Calves stay with their mothers for the first ten days and are weaned gradually, not on day one. Come and check.
Tell us your address and how much milk you take now. Three days go out free; if you like it, the subscription starts on the fourth.