Traditional Bilona Ghee: The Ancient Method Everyone Should Know
Ghee has always been an essential part of Indian culture—whether in daily cooking, festivals, or Ayurveda. Among all types of ghee, Bilona Ghee (also called Balona Ghee) is considered the purest and most authentic. Unlike cream-based ghee, Bilona ghee is made using a two-step curd-churning process, which enhances both taste and nutrition.
What Is the Bilona (Balona) Method?
The Bilona method is a traditional Vedic way of making ghee from cultured white butter, not cream.
The process involves:
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Boiling fresh cow milk
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Setting it into curd
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Churning curd with a wooden bilona
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Heating the obtained makkhan (white butter) to make ghee
This slow, careful process preserves nutrients, increases digestibility, and gives a rich, earthy aroma.
Benefits of Bilona Ghee
🧈 1. Higher Nutrient Value
Because it comes from fermented curd, Bilona ghee contains more vitamins, CLA, butyrate, and healthy fats.
🌿 2. Gentle on Digestion
Ayurveda recommends Bilona ghee for gut health, detoxification, and balancing doshas.
❤️ 3. Better Aroma & Taste
It has a deep, nutty flavor that enhances sweets, dals, rotis, and Ayurvedic remedies.
🐄 4. Made Without Chemicals
No machines, no shortcuts—only natural fermentation and hand-churning.