How Bilona Ghee Is Made from Gir Cow Milk
Boiling the milk
Fresh Gir cow milk is boiled and then allowed to cool to a lukewarm temperature, not hot, not cold. This step is standard across nearly every traditional account of the process and sets up the milk for culturing.
Culturing into curd
A small amount of starter curd, sometimes called jamavan, is mixed into the cooled milk. The mixture is left undisturbed in a warm place for roughly 8 to 12 hours, until it sets into a thick, well-formed curd. This fermentation step is what separates Bilona ghee from cream-based ghee entirely, there's no equivalent stage in the faster method.
Churning with the wooden bilona.
The set curd is churned using a wooden churner, the bilona itself, moved in a rhythmic clockwise and anticlockwise motion, sometimes with a little water added to help the separation. This typically takes 30 to 60 minutes of active churning. Traditional accounts consistently avoid high-speed electric churners here, since the friction and heat they generate can affect the texture of the butter.
Separating the butter
As churning continues, white butter, makkhan, collects on the surface and around the churner while a thin, pale liquid, the buttermilk (chaas), separates below. The butter is collected and typically rinsed before the next stage.
Slow-cooking into ghee
The collected butter is cooked on a low flame for roughly 1 to 2 hours. Water evaporates first, and the milk solids left behind lightly brown, which is what gives Bilona ghee its characteristic nutty aroma and golden colour. Once the liquid runs clear and bubbles settle, the ghee is strained through muslin cloth into storage jars.
Bilona vs Cream-Separator Ghee
Bilona method | Cream-separator method
- Starting point : Whole milk, fermented into curd – Cream, mechanically separated from milk
- Fermentation stage : Yes, 8–12 hours – No
- Churning : Hand-churned with a wooden bilona – Often machine-separated, no true churning stage
- Time required : Several hours across multiple stages – Significantly faster
- Byproduct : Probiotic-rich buttermilk (chaas) – Skimmed milk, not fermented buttermilk
- Typical result : Denser, more granular texture, pronounced nutty aroma – Smoother, milder ghee
Why the Curd Stage Isn't Optional
Where Grace of Cows Fits
A2 Gir Cow Ghee – 1 Litre
Original price was: ₹2,800.00.₹1,999.00Current price is: ₹1,999.00.- Made from the milk of Gir cows
- Crafted using the traditional Bilona process
- A2 ghee, known for its superior quality and health benefits
- Rich in essential vitamins, minerals, and antioxidants
- Smooth and creamy texture, perfect for cooking and baking
