Bilona ghee is a traditional Indian dairy product that is made using the traditional method of churning curd or yogurt. Here are the basic steps involved in making bilona ghee:
1. Collecting milk: The first step in making bilona ghee is to collect fresh milk from cows that are raised on organic farms and are free from antibiotics and hormones.
2. Making curd or yogurt: The collected milk is then boiled and cooled to a temperature of around 30-40 degrees Celsius. Once cooled, a small amount of curd or yogurt is added to the milk and it is kept aside to ferment for around 6-8 hours until it becomes thick.
3. Churning the curd: The thick curd is then churned using a wooden hand churner (called Bilona in Hindi) until the butter and buttermilk separate. This process of churning the curd until the butter separates is called “bilona” and gives the ghee its name.
4. Separating the butter: Once the butter separates, it is collected and placed in a heavy-bottomed pan. The pan is then heated on a low flame until the butter melts and turns into a golden-yellow liquid.
5. Removing impurities: While heating the butter, impurities such as foam and milk solids rise to the surface. These impurities are removed using a ladle, leaving behind only pure ghee.
6. Straining the ghee: The pure ghee is then strained through a muslin cloth to remove any remaining impurities and is allowed to cool down before being stored in an airtight container.
Bilona ghee is believed to be healthier than other types of ghee as it is made using traditional methods and contains no added preservatives or chemicals. It is also said to have a richer aroma and flavor compared to regular ghee.