Bilona Ghee Process: How Traditional A2 Ghee Is Made
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Discover the traditional method of making Bilona ghee, from fresh A2 milk to pure, aromatic ghee.
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The process begins with fresh milk from indigenous Indian cows. High-quality milk is the foundation of authentic Bilona ghee.
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The fresh milk is gently boiled to ensure safety and then allowed to cool to the right temperature before culturing.
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A natural starter culture is added to the cooled milk. It is left to ferment for several hours until it becomes thick, fresh curd.
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The curd is churned using a traditional wooden
Bilona (churner)
. This separates fresh white butter (makkhan) from buttermilk.
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he butter is carefully collected while the remaining buttermilk is set aside for other culinary uses.
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The fresh butter is heated slowly over a low flame. As the water evaporates, the butter gradually transforms into fragrant golden ghee.
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Once ready, the ghee is filtered to remove milk solids, resulting in clear, golden, aromatic Bilona ghee.
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