Bilona Ghee is a traditional method of preparing ghee that involves churning curd made from whole milk to extract butter and then heating it to obtain ghee. This method is considered to be superior to the conventional method of ghee making, which involves direct cream separation, as it preserves the natural nutrients and medicinal properties of milk. Here are some benefits of Bilona Ghee over conventionally processed ghee:
1. Rich in Nutrients: Bilona Ghee is rich in fat-soluble vitamins, minerals, and antioxidants. The traditional method of preparation preserves these nutrients, which are otherwise lost during the conventional method of ghee making.
2. Aids Digestion: Bilona Ghee is easily digestible and helps in improving digestion. It contains butyric acid, which is known to improve gut health by promoting the growth of beneficial bacteria in the gut.
3. Boosts Immunity: Bilona Ghee is rich in antioxidants, which help in boosting immunity. It also contains conjugated linoleic acid (CLA), which has anti-cancer properties and helps in improving immunity.
4. Enhances Flavor: Bilona Ghee has a rich, nutty flavor and aroma, which enhances the taste of food.
5. Good for Skin and Hair: Bilona Ghee is known to improve skin and hair health. It contains essential fatty acids that help in moisturizing the skin and improving its texture. It also helps in reducing dandruff and promoting hair growth.
In conclusion, Bilona Ghee is a healthier and tastier option than conventionally processed ghee. It is packed with nutrients, aids digestion, boosts immunity, enhances flavor, and is good for skin and hair.
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.