Bilona Method Ghee is a traditional Indian way of making ghee that’s been around for centuries. It involves a labor-intensive process where milk is first converted into curd, then hand-churned using a wooden bilona to extract butter, and finally slow-cooked on low heat to produce ghee.

Here’s how it stacks up against modern machine-made ghee:

Traditional Bilona Method:

• Uses A2 milk from indigenous cows like Gir or Sahiwal
• Hand-churned with a wooden bilona
• Slow-cooked on low heat
• Preserves nutrients and flavor
• Rich in butyric acid, vitamins A, D, E, and K

Modern Machine-Made Ghee:

• Uses mixed commercial milk
• Mechanically separated and processed
• High-heat processing
• May contain additives or preservatives
• Lower nutritional value

The Bilona method retains more nutrients and produces a richer, more aromatic flavor. It’s also easier to digest, especially for those with lactose intolerance