The Traditional Bilona Method
A 5,000-year-old Vedic process, preserved in our Hanumangarh workshop. Eight slow steps that turn fresh A2 milk into golden laksham ghee.
1. Source A2 milk
Milk is collected from our network of Gir, Sahiwal and Rathi cows within 2 hours of milking. No hormones, no antibiotics, free-grazed on Rajasthan pastures.
2. Boil & cool
Milk is gently boiled in steel vessels and cooled to body temperature.
3. Set curd in earthen pots
A spoon of jaman (starter curd) is added and the pot rests overnight. The clay's porous walls produce a thicker, tangier curd.
4. Hand-churn at sunrise (laksham)
A wooden laksham (churner) is rotated back and forth by hand. Cold water is added to gently separate makkhan (white butter) from buttermilk.
5. Collect makkhan
The floating fresh butter is scooped, washed, and rested.
6. Slow-cook on wood fire
The makkhan is simmered on a low wood fire for hours. The aroma turns nutty; milk solids settle to the bottom as golden caramelised granules.
7. Filter & rest
The golden liquid is filtered through muslin cloth, cooled, and rested.
8. Glass-jar pack
Ghee is poured directly into food-grade glass jars, batch-coded, and lab-tested before dispatch.
FAQs about the bilona process
Why is the bilona method considered better?
Because it preserves enzymes, butyric acid and conjugated linoleic acid (CLA) that high-heat industrial processes destroy. The earthen pot, hand-churn and wood fire each add nutritional and sensory value.
How long does the bilona process take?
From milking to bottling, around 36 hours per batch. 1 kg of bilona ghee needs approximately 25–30 litres of A2 milk.
Is bilona ghee mentioned in Ayurveda?
Yes. Charaka Samhita and Sushruta Samhita repeatedly reference 'godugdha-ghrita' prepared by churning curd — exactly the bilona method.
