Indian Cow Bilona Ghee – The Traditional Method

✨ What is Bilona Ghee?

Bilona ghee is made using a time-honored hand-churning method from A2 milk of indigenous Indian cows (like Gir, Sahiwal, or Rathi). It follows the Ayurvedic Bilona process, which involves several meticulous steps to preserve the essence and healing properties of the ghee.

🔁 Step-by-Step Bilona Method:

1. Milking Desi Cows (A2 Milk)

• Milk is obtained from grass-fed, ethically raised Indian desi cows.
• Only A2 milk (which is easier to digest and more nutritious than A1 milk) is used.

2. Curd Preparation

• The fresh milk is boiled and then cooled to room temperature.
• A small portion of curd (starter) is added, and the milk is fermented overnight to form curd.

3. Hand Churning (Bilona)

• The curd is churned using a wooden churner (called Bilona) in an earthen or wooden pot.
• Churning is done in clockwise and anti-clockwise motions to extract makhan (butter).
• This method ensures preservation of enzymes, nutrients, and traditional energy.

4. Butter Collection

• The makhan (white butter) floats on top and is collected.
• The remaining buttermilk (takra) is used separately or consumed as a probiotic drink.

5. Slow Cooking the Butter

• The makhan is slow-heated over a low flame in a thick-bottomed vessel until the water evaporates.
• The butter clarifies into pure golden ghee, and solids settle at the bottom.

6. Filtration and Storage

• The golden liquid is filtered and stored in glass or earthen containers to retain purity.
• No preservatives or additives are used.

🌿 Benefits of Bilona Ghee:

• Rich in omega-3 fatty acids, CLA, and fat-soluble vitamins (A, D, E, K)
• Supports digestion, immunity, and mental clarity
• Contains butyric acid, good for gut health
• Considered a sattvic food in Ayurveda—pure and life-enhancing

🧘‍♂️ Ayurvedic Wisdom

In Ayurveda, Bilona ghee is a ‘Rasayana’, a rejuvenator that balances vata and pitta doshas. It’s used in cooking, as a carrier in medicines (anupana), and even in rituals like Panchakarma.

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