Process

The Bilona method is an ancient, time-honored process rooted in India’s Vedic tradition

It’s a way of making ghee that values patience, purity, and nourishment over speed or quantity. Unlike modern industrial methods that use cream directly, the Bilona process begins with whole curd (cultured yogurt) made from fresh, pure milk.

Step 1: Boiling and Cooling the Milk

Fresh milk from healthy, grass-fed cows is first boiled to ensure purity. Once cooled to a lukewarm temperature, it’s inoculated with a natural curd starter (previous day’s curd) and left to set overnight, creating cultured curd rich in probiotics.

Step 2: Churning the Curd (Bilona)

The set curd is then churned clockwise and anti-clockwise using a wooden churner, traditionally called a Bilona. This rhythmic, hand-driven process gently separates the makhan (butter) from the matha (buttermilk).

This step is crucial — it not only preserves the live cultures but also infuses the butter with positive energy through the slow, circular motion of churning.

Step 3: Simmering the Makhan

The freshly churned butter is collected and slowly simmered over a low flame in a clay pot or iron vessel until the water evaporates and pure, golden ghee separates. The process fills the air with a nutty aroma — a sign that the ghee has matured naturally.

Step 4: Filtering and Storing

The ghee is then gently filtered and allowed to cool. What remains is cultured Bilona ghee — rich in nutrients, probiotics, and authentic flavor — just as our ancestors made it centuries ago.