Bilona Ghee Making Process
Careful Straining of Fresh Milk
The freshly collected milk is strained gently to remove any impurities while ensuring no nutrients are lost. This step maintains purity and prepares the milk for natural culturing.
Hand-Churning in Earthen Pots
(The Bilona Method)
The milk is first turned into curd using a natural starter.
This curd is then hand-churned in traditional earthen pots using a wooden churner (bilona).
The earthen pots help maintain ideal temperature, enhance flavor, and retain the curd’s probiotic benefits.
This step is completely manual, slow, and rooted in ancient Ayurvedic practice.
Slow Simmering of Makkhan on a Wood-Fired Chulha
The freshly separated makkhan is melted slowly in earthen pots over a wood-fired chulha.
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This low-heat, gradual simmering caramelizes the milk solids and releases the golden ghee.
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The flame intensity is carefully controlled to preserve nutrients and achieve a rich aroma.
This “slow fire” technique is what gives authentic Bilona ghee its unmistakable grainy texture and deep flavor.
Milking the Free Grazing desi cows -
The A2 Bilona Ghee making begins with healthy, stress-free cows that roam freely on natural grazing land. They are fed native grasses, herbs, and organic fodder — no hormones, no synthetic boosters, no chemical feed. This ensures that the milk collected is naturally pure, nutrient-rich, and chemical-free.
Filtering and Filling Glass Jars
Once the makkhan has completely transformed into ghee, the liquid is filtered to remove residue.
The glowing, aromatic ghee is then poured into glass jars, which preserve purity, flavor, and shelf life without reacting with the ghee.
Collection From Partnered Goshalas Across India
The ghee-filled jars are carefully collected from various partnered Goshalas and Gopalaks.
Each jar is inspected, stored hygienically, and shipped from our facility — ensuring that this handcrafted, small-batch ghee reaches your home in its purest form.