A2 Desi Ghee - Traditional Desi Ghee made by Bilona Method

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What is A2 Desi Cow Ghee?

A2 Desi Cow Ghee is the purest form of ghee made entirely from the milk extracted from desi cows. It is prepared by following the traditional bilona or churning method.

Procured from the A2 Milk, Nei NativeA2 Cultured Cow Ghee is a healthy & nutrition enriched desi ghee that is unparalleled in terms of aroma, nutty flavor and granular texture. Packed in a glass jar, its quality and golden texture remains just brilliant.

So what is Bilona Method? Is it really that traditional?

Desi Ghee or Bilona Ghee is also called the golden medicine of Ayurveda. It is also called clarified butter. Ayurveda speaks of innumerable benefits of Ghee consumption. A few of those include strengthening immunity, weight loss, and improving digestion.

But all these said benefits are a result of the consumption of ‘Pure Desi Cow Ghee’ which is made using the Traditional Bilona Process. There have been various improvisations in the process of making Ghee. Every household has now developed their own technique of making ghee with some modifications/alterations in the Ayurvedic process.

There are 5 steps involved to make authentic A2 Desi Cow Ghee from Pure A2 Cow Milk:

Step 1: Boiling Raw A2 Milk
The quality of ghee is dependent on the quality of milk and the quality of grass intake by the cow. Other factors like weather, the health of the cow, and living conditions also have some impact on the quality of milk. Around 25-30 liters of Cow milk is required to make 1 liter of Ghee.

Step 2: Setting Up Curds
Curd or Yogurt is made out of this Milk. Curd can be made by mixing a spoonful of existing curd that you have in the milk. After the first step of boiling the milk, you can mix in a spoonful of existing curd or any other natural sour ingredient like a few drops of lemon juice or tamarind in this and then rest this mix in a warm place overnight. Once the Curd is set, it is advisable to keep it in a cool place before the churning process.

Step 3: Churning Of Curds
The Curd / Yogurt is then churned using a wooden churner called Bilona. Churning the milk in two motions - Clockwise and Anti-Clockwise - is the correct way of churning. This can be a lengthy process. Once the curd gets separated into Butter and Butter Milk, we get the Loni / Makkhan.

Step 4: Heating Makkhan (Fat)
The Makkhan/Loni is now put in a brass uruli and heated on a low-to-medium heat. This process is where all the water is boiled away. Once the butter starts becoming clear and there is a visible layer of solids at the bottom of the pot the ghee is almost ready. The Ghee will start emitting the peculiar aroma once it is ready. The time of boiling this liquid will eventually decide its flavour and aroma.