How Bilona ghee is made, step by step

What is Bilona ghee?

Bilona ghee is ghee made the traditional way: milk is first set into curd (dahi), the curd is churned to separate butter (makkhan), and the makkhan is then slowly heated until it becomes ghee. The name comes from the bilona, the wooden churner used to churn the curd.

How we make it at Amrit Dairy

1. Fresh milk from our own desi cows (Gir, Sahiwal, Tharparkar, Rathi and Kankrej).
2. The milk is boiled and set into curd.
3. The curd is churned in a bilona until makkhan separates from the chaach.
4. The makkhan is heated slowly until the water evaporates and golden ghee remains.
5. The ghee is filtered and packed in glass jars.

How is it different from cream ghee?

Most commercial ghee is made by heating cream (malai) directly. The Bilona method adds two steps, setting curd and churning it, so it needs more milk, more time and more hands. Many families prefer its aroma and grainy (danedar) texture.