Our Craft
The Sacred Bilona Method — How Pure Desi Ghee Is Made
Discover the difference of Shudh Desi Ghee made from cultured curd churning rather than raw cream. We follow the ancient five-step Bilona recipe to extract pure golden A2 Cow Ghee wellness.
Ethical Grass-Fed Sourcing
We procure fresh milk daily from organic, grass-fed Desi cows and pasture-raised buffaloes. The cows graze on chemical-free pastures, ensuring milk that is rich in fat-soluble vitamins, CLA, and micronutrients.
Slow Wood-Fire Boiling
The milk is boiled slowly in clay pots or copper vessels over controlled wood fires. Slow heating sanitizes the milk, concentrates its nutrients, and infuses it with a mild, traditional smoky undertone.
Yogurt Culturing (Fermentation)
The milk is cooled to room temperature and inoculated with a natural curd starter overnight. This overnight fermentation converts lactose into lactic acid and breaks down dairy casein proteins, making it safe for lactose-sensitive individuals.
Bilona Churning (Extracting Makkhan)
The whole curd is churned back and forth using a wooden Bilona paddle spinning clockwise and counter-clockwise. This traditional motion separates buttermilk from the thick, creamy cultured butter (Makkhan).
Clay Pot Clarification
The isolated makkhan butter fat is slow-simmered over a wood-fire flame. The moisture evaporates, and the milk solids caramelize and settle at the bottom, leaving behind clear, golden, granular ghee with a nutty aroma.
Bilona Method Ghee vs Cream Ghee
Bilona Curd Churned (Gheeify)
- Made by churning fermented whole milk curd.
- Fermentation consumes lactose and breaks down milk casein.
- Rich in butyrate fatty acids and light on the digestive tract.
- Beautiful granular, sand-like texture with deep nutty aroma.
Direct Cream Heating (Commercial)
- Made by heating raw separated cream.
- No culturing or yogurt fermentation stage.
- Lactose and dairy protein residues can persist.
- Greasy, oily texture with flat, butter-like scent.