Bilona A2 Cow Ghee: The Ancient Method That Makes All the Difference

The Bilona Method is an ancient Vedic technique of making A2 cow Ghee in the purest and most traditional way.
Instead of machines, chemicals, or high heat — the Bilona process uses hand-churning, earthen pots, and slow cooking, just like our ancestors did.

Step-by-Step — How Bilona A2 Ghee Is Made

1. Start with A2 Milk from Desi Cows

The process begins with A2 milk, which comes from Indian desi cow breeds (Gir, Sahiwal, Rathi, Kankrej, etc.).
This milk contains the A2 protein, known to be easier to digest and healthier.

2. Milk Is Boiled and Set into Curd (Dahi)

The milk is boiled, cooled, and made into curd using a natural culture.
✔ No chemicals
✔ No preservatives

This curd is left to set overnight.

3. Curd Is Hand-Churned (Bilona) to Make Makhan

This is the heart of the process.
The curd is put in a wooden vessel and churned using a wooden churner (called bilona).

Churning is done:
✔ Clockwise
✔ Anti-clockwise
✔ Slowly, for hours

This separates:

• Makhan (butter)

• Matha (buttermilk)

  4. Makhan Is Collected and Heated on Low Flame

  The makhan is taken out and melted on a low flame, usually in an earthen pot or steel vessel.

  Slow heating ensures:
  ✔ Nutrients stay intact
  ✔ No burning
  ✔ Pure golden ghee aroma

  5. The Pure A2 Ghee Is Filtered

  When the makhan releases its natural aroma and turns golden, it becomes A2 Bilona Ghee.
  It is then gently filtered and stored.