Bilona ghee is a traditional form of clarified butter that has gained popularity for its rich flavour and numerous health benefits. This ancient method of ghee production is rooted in Indian culture and is known for its time-consuming process that ensures the highest quality and purity of the final product. Let’s understand what is bilona method ghee and what is the proper method of bilona ghee making.
What is Bilona Ghee?
Bilona ghee or A2 Desi Ghee is derived from the A2 milk of indigenous cow breeds, particularly those known for their nutritional richness. The term “Bilona” refers to the wooden churner used in the traditional method of churning curd to extract butter. Unlike commercially produced ghee, which often involves mechanical processes, Bilona ghee is made using time-honoured techniques that preserve the nutritional and medicinal properties of the ingredients.
The Bilona Method of Making Ghee
Bilona ghee undergoes through a variety of steps as opposed to regular ghee or vegetable oils
Step 1: Sourcing High-Quality A2 Milk
The journey of Bilona ghee begins with sourcing high-quality A2 milk from indigenous cows, such as the Gir or Sahiwal breeds. This milk is known for its superior nutritional profile, containing beneficial proteins and fatty acids that contribute to the health benefits of ghee.
Step 2: Curdling the Milk
Once the milk is collected, it is boiled to ensure safety and then cooled down. A small amount of pre-prepared curd is added to the milk, which is then left to ferment overnight. This process transforms the milk into curd, enhancing its flavour and aiding in the separation of butter from buttermilk.
Step 3: Churning the Curd
The next step involves churning the curd using a traditional wooden churner, or Bilona. This manual churning separates the butterfat from the buttermilk, resulting in a thick layer of butter known as makkhan. This method is labour-intensive but crucial for producing high-quality ghee.
Step 4: Separating the Butter
After churning, the buttermilk is drained off, leaving behind the fresh butter. This butter is then rinsed with cold water to remove any residual buttermilk, which helps enhance the purity and shelf life of the ghee.
Step 5: Slow Cooking the Butter
The collected butter is placed in a heavy-bottomed vessel and heated over a low flame. This slow cooking process allows the water content to evaporate gradually, transforming the butter into ghee. During this stage, the butterfat undergoes clarification, where impurities and milk solids settle at the bottom, leaving behind a clear, golden liquid.
Step 6: Skimming and Straining
As the ghee continues to cook, it develops a rich aroma and golden colour. Once the cooking process is complete, the ghee is skimmed to remove any remaining solids and then strained through a fine muslin cloth to ensure that only pure ghee remains.
Step 7: Storage
Finally, the Bilona ghee is stored in airtight containers to preserve its freshness and flavour. Proper storage is essential to maintain the ghee’s nutritional benefits and prevent spoilage.
Health Benefits of Bilona Ghee
Bilona ghee is not just a culinary delight; it is also celebrated for its health benefits. It is rich in antioxidants, vitamins A, D, E, and K, and essential fatty acids. Moderate consumption of Bilona ghee can aid digestion, promote heart health, and enhance immunity.
The Bilona ghee method is time-consuming preparation but this process not only preserves the essence of the ingredients but also honours the wisdom of ancient practices. So, whether used in cooking or as a health supplement, Bilona ghee is a result of the rich culinary heritage of India.
