The Bilona Process of Making Ghee

Fresh Cow’s Milk Collection 🐄
The process begins with pure, fresh milk from indigenous A2 cows. These cows are naturally grass-fed, and their milk is rich in A2 beta-casein protein, making the ghee highly nutritious and easy to digest.
Curd Formation (Dahi) 🥛➡️🍶
The collected milk is boiled and then allowed to cool. A natural starter culture (curd from the previous batch) is added, and the milk is kept overnight to set into thick, creamy curd.
Churning the Curd (Bilona Method) 🌀
The curd is churned traditionally using a wooden churner (called bilona). This hand-churning process separates the curd into two parts — makkhan (butter) and buttermilk. The buttermilk is removed, and the fresh makkhan is collected.
Heating the Makkhan 🔥
The extracted makkhan is then slowly heated on a low flame in a thick, heavy-bottomed vessel. This gentle heating releases the golden liquid ghee while preserving its natural aroma, flavor, and nutrients.
Pure Bilona Ghee ✨
Finally, the ghee is carefully filtered and stored. What we get is rich, aromatic, and healthy ghee — made in the authentic Vedic way, full of medicinal properties, easy to digest, and beneficial for overall wellness.