Bilona Ghee:
What Is It & How Is It Made?
Discover the traditional Bilona method, understand how it differs from other ghee-making processes, and learn what to look for when choosing quality ghee.
What exactly is Bilona Ghee?
Bilona ghee refers to ghee made using a traditional method in which milk is first converted into curd, the curd is churned to obtain butter, and the butter is then heated to make clarified ghee.
The word “Bilona” is associated with the traditional churning process used to separate butter from curd. This makes the method different from other commercial approaches to ghee production.
While exact practices can vary between producers, the traditional Bilona method is closely connected with India's long-standing dairy and food traditions.
From milk to golden ghee.
The traditional process involves several stages, with each step contributing to the final character of the ghee.
Milk
The process begins with milk. Sourcing, handling and quality of the milk are important factors in the finished product.
Curd
The milk is set into curd, creating the base for the traditional churning stage.
Churning
The curd is traditionally churned to separate butter from the buttermilk.
Butter
The separated butter is collected and prepared for the next stage of the process.
Heating
The butter is heated so that its water content evaporates while the milk solids separate.
Ghee
The clarified ghee is separated from the remaining milk solids and filtered according to the producer's process.
Bilona vs regular ghee
“Bilona” refers primarily to a traditional preparation method, while “regular ghee” is a broader term that can include ghee produced through different methods.
| Bilona Ghee | Regular Ghee |
|---|---|
| Traditionally starts with curd | Production method can vary |
| Curd is churned to obtain butter | May use different butter or cream-based processes |
| Butter is then heated to make ghee | Processing depends on the manufacturer |
| Associated with traditional dairy practices | A broad category of clarified dairy fat |
Why do people choose Bilona Ghee?
Many consumers choose Bilona ghee because they appreciate traditional food preparation methods and the rich flavour and aroma associated with traditionally prepared ghee. The overall quality of ghee can depend on factors such as milk source, processing, hygiene, handling and storage.
How can you use Bilona Ghee?
Cooking
Use ghee for sautéing vegetables, preparing dals, curries, rice and pulao.
Roti & Paratha
Add a little ghee to hot roti or paratha for richness and aroma.
Dal & Khichdi
Ghee pairs naturally with dal, rice and comforting khichdi.
Indian Sweets
Ghee is commonly used in traditional preparations such as halwa and ladoos.
Are Bilona Ghee and A2 Ghee the same?
No. Bilona and A2 refer to different things.
Bilona primarily refers to a traditional method of preparing ghee, while A2 refers to a particular type of beta-casein protein associated with milk.
The two terms should therefore not be treated as interchangeable. If a product uses both terms, check the brand's actual sourcing, processing and product information.
Your questions, simply answered.
What is Bilona ghee?
Bilona ghee is traditionally made by converting milk into curd, churning the curd to obtain butter, and then heating the butter to produce clarified ghee.
Is Bilona ghee different from regular ghee?
The main distinction is the production method. Bilona generally refers to the traditional curd-churning process used to obtain butter before making ghee.
Is Bilona ghee made from curd?
Traditionally, yes. The Bilona method involves setting milk into curd and churning that curd to obtain butter.
Can Bilona ghee be used for everyday cooking?
Yes. Ghee can be used for everyday cooking, dals, curries, rice dishes, roti, paratha and many traditional Indian recipes.
Is Bilona ghee the same as A2 ghee?
No. Bilona refers to a preparation method, whereas A2 refers to a type of beta-casein protein associated with milk.
How should ghee be stored?
Follow the storage instructions provided by the manufacturer. In general, ghee should be kept in a clean, dry container and protected from moisture and contamination.
Bring traditional ghee to your everyday kitchen.
From dal and khichdi to roti, paratha, pulao and homemade sweets, bring the rich aroma and traditional character of ghee to your everyday meals.
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