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The process starts by boiling fresh cow’s milk and allowing it to cool naturally. A small amount of natural curd (yogurt culture) is then added to the milk, which is left overnight to ferment into thick curd. This fermentation step is important because it develops beneficial bacteria and enhances digestibility.

The next step is the traditional “Bilona” churning method. The fermented curd is placed in a clay or wooden pot and churned using a wooden hand churner known as a “Bilona.” This slow churning process separates the butter (called makhan) from the buttermilk. Unlike mechanical churning, this method ensures that the butter retains important nutrients and natural aroma.

Once the butter is collected, it is gently heated in a thick-bottomed vessel over a low flame. As the butter melts and simmers, the water content evaporates and the milk solids settle at the bottom. The liquid gradually turns golden and releases a rich, nutty fragrance. This final product is pure Bilona ghee.

The result is a nutrient-rich ghee known for its high content of healthy fats, vitamins A, D, E, and K, and beneficial fatty acids like butyric acid. Because of its traditional preparation method, Bilona ghee is widely valued in Ayurveda for supporting digestion, immunity, and overall wellness.

Today, Bilona ghee remains a symbol of purity and traditional Indian dairy craftsmanship.