Bilona Method: The Traditional Art of Making Pure Desi Ghee

When we talk about purity and health in Indian kitchens, desi ghee holds a special place. But not all ghee is made the same way. If you’ve ever heard of the Bilona method, you might be wondering what makes it so special and why more people today are choosing Bilona A2 ghee over modern ghee made in factories.

In this blog, let’s take a closer look at what the Bilona method is, how it’s different from other ways of making ghee, and why it’s known as the gold standard in Ayurvedic nutrition.

What is the Bilona Method?

The Bilona method is an ancient Indian technique of making ghee, described in Ayurvedic texts. It’s a slow, traditional process that retains all the natural nutrients of cow's milk. The method involves making ghee from curd, not directly from cream, which is how most commercial ghees are made today.

This method is still used in many rural parts of India, especially by those who follow Ayurveda and natural living.

Step-by-Step Process of Bilona Ghee

Here’s how Bilona A2 ghee is made the traditional way:

1. Boiling Desi Cow Milk

It starts with fresh milk from desi Indian cows like Gir or Sahiwal. The milk is first boiled and allowed to cool.

2. Setting the Curd

Once cooled, a small amount of curd (starter) is added to the milk and kept overnight to ferment into thick, natural curd (dahi).

3. Hand-Churning the Curd (Bilona)

The curd is then churned by hand using a wooden churner, called a bilona. This separates the makhan (white butter) from buttermilk.

4. Heating the Makhan

The extracted butter is then slowly heated over a low flame. As it melts, it begins to clarify and turn into golden ghee.

5. Straining the Ghee

The final ghee is filtered to remove residues, leaving behind pure, aromatic, golden ghee with a grainy texture and rich flavor.

Why Bilona Ghee is Better Than Factory-Made Ghee

Most commercial ghee today is made using cream separation and industrial machines. While it’s faster and cheaper, it skips the fermentation process (curd stage), which means it lacks probiotics and many health benefits.

Here’s why Bilona ghee stands out:

• Made from curd, not cream – improves digestion
  

• Rich in fat-soluble vitamins (A, D, E, K)
  

• Helps boost immunity, strength, and vitality
  

• Supports Ayurvedic treatments and detox therapies
  

• Retains medicinal qualities due to low-heat preparation
  

Bilona Ghee in Ayurveda

In Ayurveda, ghee made using the Bilona method is considered “amrit” (nectar) for the body. It is:

• Sattvic – pure and calming for the mind
  

• Tridoshic – balances all three doshas: Vata, Pitta, and Kapha
  

• Used in Panchakarma, Nasya, and herbal ghees
  

• Improves ojas, the body’s essential energy
  

• Helps in rejuvenation (rasayana) therapies
  

Because it goes through natural fermentation (curd stage), Bilona ghee is easier to digest and helps in better absorption of nutrients.

How to Identify Real Bilona Ghee

With many brands using the word “Bilona” just for marketing, here are a few signs of authentic Bilona A2 ghee:

• Made from A2 desi cow milk
  

• Prepared using curd, not cream
  

• Has a grainy texture and rich aroma
  

• Comes in small batches, not mass-produced
  

• Usually made using wooden churners and slow heating
  

• Slightly more expensive due to time and effort involved
  

Final Thoughts

The Bilona method is a process as well as it’s a tradition, rooted in Ayurveda and passed down through generations. It takes time, effort, and care but the result is a ghee that’s rich in nutrients, high in flavor, and full of life energy.

If you're looking for genuine A2 Vedic ghee that supports your health, digestion, and Ayurvedic lifestyle, choose Bilona-made ghee from desi cows. It’s an investment in purity, tradition, and your well-being.

At our Kesariya Farm we offer pure, traditionally made A2 Vedic Ghee using the age-old Bilona method. If you're looking to add something truly healing and authentic to your Ayurvedic journey, this is it.