Complete Ghee Making Process using Ayurvedic Bilona Method

Sahiwal Cow

  • The Sahiwal Cow comes from Punjab and is known for being strong and giving lots of milk.
  • Farmers all over the world like this cow because it's tough and makes a lot of milk.
  • At Nani's Bilona Ghee, we make sure our Sahiwal cows stay healthy by feeding them good food from our farms.
  • This makes their milk really good, which is why our ghee tastes so nice.

A2 Harmone Free Milk

  • At Nani's Bilona Ghee, we exclusively use A2 hormone-free milk sourced from Sahiwal cows in crafting our premium ghee.
  • Our dedication to quality ensures that only the purest milk goes into making our ghee, maintaining its richness and authenticity.
  • By selecting A2 milk from Sahiwal cows, we prioritize natural and wholesome ingredients, guaranteeing a healthier and more nutritious ghee.
  • Experience the difference with Nani's Bilona Ghee, where tradition meets purity, thanks to our commitment to using A2 hormone-free milk from Sahiwal cows.

Curd

  • Begin by adding a small amount of previously prepared yogurt (dahi) or cultured buttermilk (lassi) to warm milk in a clean container.
  • Stir the mixture gently, ensuring the culture is evenly distributed throughout the milk.
  • Cover the container securely and place it in a warm, draft-free area overnight, allowing the beneficial bacteria to ferment the milk and turn it into dahi.
  • Utilize the freshly prepared dahi to churn butter using the traditional bilona method, resulting in rich and creamy homemade makhan (butter) of exceptional quality and flavor.

Aryuvedic Bilona Method

  • The Aryurvedic Bilona Method, practiced at Nani's Bilona Ghee, involves churning curd made from A2 cow milk in a traditional wooden churner called bilona.
  • This ancient technique preserves the natural qualities of the milk, including its A2 protein content, by avoiding high-speed mechanical processes.
  • The slow churning process allows for the separation of butter (makhan) from the buttermilk (lassi), ensuring the retention of essential nutrients and flavors.
  • The butter obtained through the Bilona Method is then gently heated and clarified to produce pure, golden A2 cow ghee of superior quality and nutritional value.

Makhan (Butter)

  • Once churned using the Bilona Method, the curd transforms into creamy butter, known as makhan.
  • This freshly churned butter is rich in flavor and nutrients, reflecting the purity of A2 cow milk.
  • The makhan is carefully collected and prepared for the final step in crafting Nani's Bilona Ghee.
  • Through meticulous heating and clarification, the makhan is transformed into pure, golden A2 cow ghee, ready to be savored and enjoyed.

A2 Cow Ghee

  • The collected makhan undergoes a gentle boiling process to extract its pure essence and eliminate any remaining moisture.
  • Through careful heating, the makhan gradually transforms into rich, aromatic A2 cow ghee, preserving its natural flavors and nutritional benefits.
  • This traditional boiling method ensures the production of premium-quality ghee, ready to enhance the taste of your favorite dishes and promote overall well-being