Description

Bilona Method of Making Cow Ghee:

Curd Preparation: Fresh cow’s milk is boiled and then cooled. A natural culture or starter is added to turn the milk into curd (yogurt).

Churning: The curd is churned using a wooden churner (called Bilona) to separate the butter from the buttermilk. The process is slow and ensures that the butter extracted is pure and retains the beneficial properties of the milk.

Heating the Butter : The butter obtained from churning is then heated slowly on a low flame to remove water content and turn it into ghee. The remaining solids settle at the bottom, and the clear golden ghee is separated.

Key Benefits of Bilona Cow Ghee:

High Nutritional Value: It is rich in vitamins A, D, E, and K, and essential fatty acids like Omega-3 and Omega-9.
Easy to Digest: Bilona ghee is known for being easily digestible and beneficial for gut health.
Ayurvedic Significance: In Ayurveda, it is considered a “superfood” with numerous medicinal uses, such as improving digestion, boosting immunity, and promoting mental clarity.
Natural and Pure: Since it is made from cultured curd rather than directly from cream or butter, Bilona ghee is considered purer and more beneficial.

Why It’s Special:

Grass-fed Cow Milk: Traditionally, the ghee is made from the milk of grass-fed, indigenous cows (such as the Gir or Sahiwal breeds), which is said to have higher nutritional value.
Traditional Process: The use of a wooden churner and natural slow-cooking methods help preserve the flavor and beneficial properties of the ghee.

Bilona cow ghee is sought after for its purity and health benefits and is used both in cooking and as a part of Ayurvedic practices.