The Bilona Method

Why Bilona?

In modern commercial ghee production, milk is often directly processed to extract cream, which is then heated to make ghee. While faster and cheaper, this bypasses the essential culturing step.

The Bilona method begins by converting whole milk into curd (yogurt). The culturing process introduces beneficial bacteria, breaking down complex proteins and giving the final ghee its distinct aroma, granular texture, and superior nutritional profile. The curd is then hand-churned in a wooden vessel (the Bilona) to separate the Makhan (butter), which is slowly heated over a wood fire.