Our Traditional
Process
We use the traditional bilona method the way ghee has been made in Indian homes for centuries. It takes longer than modern methods, but it's the only way to make ghee that tastes and digests the way it should.
The 6-Step Journey
Fresh Milking
Fresh milk is collected from desi cows early in the morning when it's at its richest.
Curd Setting
Milk is boiled, cooled, and left overnight with natural culture to set into curd.
Hand Churning
The curd is churned by hand using traditional wooden bilona. This separates butter from the buttermilk.
Slow Heating
Butter is slow-cooked at a precise temperature. It takes about 25-30 liters of milk to produce just one batch.
Quality Check
We check the color, texture, aroma, and granular consistency. A sample is sent to the lab for testing.
Fresh Packing
Once approved, the ghee is packed in glass jars and sent to you.
Why Bilona Makes a Difference
Most commercial ghee is made directly from cream using machines. It's faster and uses less milk.
Bilona is different because:
Temperature Control
Heating butter requires precision. Unlike machines, our artisans adjust the flame in real-time. This human touch ensures the perfect lightness and texture.
More Milk, Better Ghee
It takes 25-30 liters of milk to make one bilona batch. That sounds like a lot, but it's what's needed to get pure ghee that digests easily.
Time to Develop Flavor
Because we make it from curd (not cream), fermentation happens naturally. That's what gives it authentic aroma and makes it easier on the stomach.