Traditional Bilona Ghee Making Process
Our A2 Desi Cow Ghee is crafted using the traditional Bilona method, which is renowned for preserving rich flavour and high nutritional value. This ancient method, rooted in Indian tradition, is a meticulous process that ensures the purity and quality of our ghee. Here’s how we make our A2 Desi Cow Ghee:
- Modern Milking: The journey begins with milking our indigenous Gir and Sahiwal cows. We use modern milking machines to ensure hygiene and efficiency while being gentle with our cows. This milk is then boiled to eliminate any impurities and prepare it for the next step.
- Curd Formation: After boiling, the milk is left to cool naturally and ferment overnight to form curd. This step is crucial as it sets the foundation for the rich and creamy texture of the ghee.
- Churning: The curd is then churned using a traditional wooden churner, known as a bilona. This process separates the butter from the buttermilk. The butter is carefully collected, ensuring that none of its nutritional goodness is lost.
- Clarification: The collected butter is then boiled over a low flame until all the water content evaporates, leaving behind pure, golden ghee. This slow-cooking process enhances the flavour and aroma of the ghee, making it rich and delicious.
The traditional Bilona method is not just a process; it’s an art that has been passed down through generations. It ensures that our A2 Desi Cow Ghee is pure, nutritious, and free from any additives or preservatives. At Mr Milk, we are proud to continue this tradition, bringing you ghee that is as close to nature as possible.
Traditional Bilona Ghee Making Process
Our A2 Desi Cow Ghee is crafted using the traditional Bilona method, which is renowned for preserving rich flavour and high nutritional value. This ancient method, rooted in Indian tradition, is a meticulous process that ensures the purity and quality of our ghee. Here’s how we make our A2 Desi Cow Ghee:
The journey begins with milking our indigenous Gir and Sahiwal cows. We use modern milking machines to ensure hygiene and efficiency while being gentle with our cows. This milk is then boiled to eliminate any impurities and prepare it for the next step.
Curd Formation: After boiling, the milk is left to cool naturally and ferment overnight to form curd. This step is crucial as it sets the foundation for the rich and creamy texture of the ghee.
The journey begins with milking our indigenous Gir and Sahiwal cows. We use modern milking machines to ensure hygiene and efficiency while being gentle with our cows. This milk is then boiled to eliminate any impurities and prepare it for the next step.
