Bilona ghee is prepared by the traditional bilona churned method. You obtain desi ghee from the curd route. Milk is obtained from desi cows. Only 70% of milk is obtained and 30% is left for the calf. Then the milk is boiled in an earthen pot and keep the milk overnight to make curd out of it.
Once you have curd, you need to make butter out of curd and then this butter is boiled to evaporate water from ghee and the fat (clarified butter) is separated from the milk solids.
In this process, around 27 – 28 litres of milk are used to make just 1 KG of ghee! It has all the properties described in Vedas and Ayurvedic Shastras. It is the essence of milk, rather than heating the cream obtained directly from milk.
Bilona ghee is prepared by the traditional bilona churned method. You obtain desi ghee from the curd route. Milk is obtained from desi cows. Only 70% of milk is obtained and 30% is left for the calf. Then the milk is boiled in an earthen pot and keep the milk overnight to make curd out of it.
Once you have curd, you need to make butter out of curd and then this butter is boiled to evaporate water from ghee and the fat (clarified butter) is separated from the milk solids.
In this process, around 27 – 28 litres of milk are used to make just 1 KG of ghee! It has all the properties described in Vedas and Ayurvedic Shastras. It is the essence of milk, rather than heating the cream obtained directly from milk.
