How Traditional Bilona Ghee Is Made
The Bilona method is what separates traditional ghee-making from the fast, industrial process used by most mass-market brands. Here's a step-by-step look at how it works.
How Traditional Bilona Ghee Is Made
The Bilona method is what separates traditional ghee-making from the fast, industrial process used by most mass-market brands. Here's a step-by-step look at how it works.
Last reviewed: 2026 | Reviewed by Haryana Brothers Editorial Team
Quick Answer
Bilona ghee is made by first turning milk into curd, churning that curd (not cream directly) into butter using a traditional wooden churner, and then slow-heating that butter over a low flame until it separates into golden ghee and milk solids.
The Bilona Process, Step by Step
- Step 1 — Culturing: Fresh milk is set into curd using a natural culture, typically overnight.
- Step 2 — Churning: The curd is churned by hand (or with a wooden bilona) rather than a centrifuge, separating butter from buttermilk.
- Step 3 — Slow heating: The extracted butter is heated slowly over a low flame, allowing water to evaporate and milk solids to separate gradually.
- Step 4 — Filtering: The golden liquid ghee is filtered to remove browned milk solids, then cooled and stored.
Why the Extra Steps Matter
Churning curd (rather than skimming cream directly) and heating slowly over a longer period is what gives Bilona ghee its distinct granular texture and pronounced aroma, compared to the faster, cream-based methods used in most industrial production.
Frequently Asked Questions
Why is Bilona ghee more expensive to produce?
The process takes significantly longer than industrial methods and traditionally relies on manual churning, making it more labour-intensive and lower-yield per batch.
Can Bilona ghee be made from buffalo milk too?
Yes, the Bilona method can be applied to either cow or buffalo milk — the process is the same regardless of the milk source.