A2 Ghee has been an integral part of the Indian diet for centuries and is considered a superfood. While there are many ways to make ghee, the traditional Bilona method is the best and purest approach. Here, you will learn about this time-honoured method.
Why Is Bilona Method The Best Way To Make Ghee?
Bilona is the traditional hand-churning process for making ghee. In this age-old process, milk is curdled and churned to extract butter, then heated to form butter. This method retains all the nutritional value of A2 milk and gives it a distinct flavour and taste that sets this ghee apart from the rest.
Bilona ghee is hailed for its health benefits. It contains fat-soluble vitamins like A, E, D, and K, which are needed for numerous bodily functions. It also contains butyrate in high concentration, which reduces inflammation and improves gut health. Due to the clarification process, it removes casein and lactose, making it ideal for those with lactose intolerance. Bilona A2 Ghee reduces chronic diseases as it has anti-oxidants, and the omega-3 fatty acids support memory and cognitive functions.
The Traditional Bilona Process Of Making Ghee
Ever wondered why the process is called Bilona? It gets the name because of the use the wooden beater used in ancient times to churn the butter from curd. Here is a step-by-step process of making ghee.
Milk Procurement
To make A2 ghee, milk should be procured from indigenous cows, such as the Gir cows. Ensure that they are fed natural fodder to get their nutritional benefits.
Boiling
Once A2 cow milk is procured, the first step is to boil it. Typically, A2 ghee manufacturers use firewood to boil milk. This process of boiling is a long process but highly beneficial. Firstly, the milk is pasteurised completely and becomes safe for consumption. Because it is cooked over a low flame for a long time, the milk is thicker.
Milk Curdling
The boiled milk is transferred to an earthen pot and left to cool naturally. Once cooled, a spoonful of curd (Jamavan) is mixed into the milk. It is left overnight, and by morning, it becomes curd.
Churning
The set curd is then churned using the Bilona (wooden churner) to get fermented butter (Makkhan). This churning process is the most critical step in making A2 ghee. Churning is a long process that needs a lot of effort as the curd needs to be separated into buttermilk and butter.
Separation
After the Bilona churning method, the butter starts floating on the buttermilk. This butter is now used to make pure A2 ghee.
Heating
This is the final step of making A2 ghee. The butter obtained from the Bilona method is melted on firewood at medium temperature in a container. A solid layer becomes visible. Allow it to simmer for some time, and a nutty aroma wafts from it. The mixture becomes yellow-golden. Finally, this liquid is filtered using a strainer and stored in jars.
The Bilona method of making ghee is the best way to make A2 ghee. Using this ghee adds all the nutritional benefits to your diet.