Bilona ghee, or A2 Gir Cow Ghee, is a traditional Indian ghee (or clarified butter) made from A2 Gir cow’s milk. Bilona ghee derives its name from the wooden churner used to churn the makkhan, or butter, which is called bilona.
There is no machine involvement anywhere in the entire process of making Bilona ghee. Apart from the rich and nutty taste bilona ghee has, there are several health benefits to using it too. It promotes digestion, improves immunity and aids in weight loss. Additionally, it is rich in antioxidants, vitamins and minerals.
The interest people are showing towards bilona ghee has consistently been increasing all over the world. It is a perfect example of the trend supporting Indian traditional foods, and its popularity is only expected to grow in the coming years. In this article, we will see the procedure for making bilona ghee using the wooden churner called bilona.
Making Bilona Ghee from A2 Gir Cow’s Milk
The primary requirement for making bilona ghee is A2 Gir cow’s milk, so, the first step is to collect fresh A2 Gir cow’s milk in a clean container. It is ensured that the cows are grass-fed and free from any hormones or antibiotics, to keep the quality of the ghee obtained at a high grade.
After collecting the milk, it is patiently heated on a low flame until the cream separates from the milk. This separation ideally happens at a temperature of 40-45°C. Once the cream has separated, the milk is allowed to cool down to room temperature, after which the cream obtained is skimmed off from the milk using a ladle or a strainer. The cream is then transferred to a clean and wide-mouthed vessel for churning. This process is essential for obtaining the rich and nutty flavour of the ghee.
The cream is churned continuously using a wooden churner called bilona. No machines are used as using a wooden churner gives the ghee an authentic taste. The churning continues until the cream turns into makkhan, or butter. Depending on the quantity of cream, this process takes around 15-30 minutes.
The butter is then separated and strained from the buttermilk through a cheesecloth or a fine-mesh strainer. The buttermilk does not go to waste and can be used for making baked goods. The makkhan is then transferred to a kadhai (a heavy-bottomed pan) and heated on a low flame. To prevent it from sticking to the base and burning, it is stirred occasionally. As it heats up, it foams and bubbles.
After some time, the foam abates and the butter turns golden brown and fragrant. The ghee is almost ready for use at this stage. It is allowed to cool off for a few minutes after turning off the heat before being strained through a cheese cloth to filter out any impurities or solids. And just like that, by following this simple procedure, Bilona A2 Cow Ghee is ready from A2 Gir cow’s milk. The ghee must be left to cool completely before storage. It has a long shelf life and can be stored for months on end without any refrigeration.
Traditional Bilona Procedure
Bilona ghee is a traditional Indian ghee, or clarified butter made from A2 Gir cow’s milk. To sum the procedure up, first, raw, unadulterated milk from a well-fed, healthy cow is boiled and converted into curd.
The curd is then churned to make thick butter, also known as makkhan. Surprisingly, the churning is done by hand, using a traditional wooden manual churner called Bilona. Once the butter or makkhan is ready, it is cooked further, resulting in pure and wholesome Bilona ghee.
As previously stated, this procedure is known as the ‘Traditional Bilona procedure,’ and its use dates back to ancient times. One litre of bilona ghee requires roughly 25-30 litres of A2 Gir cow’s milk. This traditional method of making bilona ghee by hand is a tedious and time-consuming one but is also vital to preserving Indian culinary heritage and promoting healthy eating habits.
In this article, we discussed the procedure for making Bilona Ghee from A2 Gir cow’s milk and its health benefits. We hope you found this article interesting and informative. Thanks for reading, and keep following us for more such richly informative articles!
