What is the Bilona Method? – Shajighee
The traditional Bilona method is a time-honored practice used for making ghee for generations in India. In the Bilona method, fresh curd made from cows’ milk is churned to extract pure butter, which is then heated over a low flame until it turns into ghee.
Unlike modern methods that involve machines and chemicals, the traditional Bilona method is entirely natural and retains the nutritional benefits of the milk.
Below, we will discuss the Bilona method and will see why it\’s worth considering:
What is the Bilona method?
The Bilona method is an ancient technique of making ghee from fresh cow\’s milk. The process involves churning the curd through bilona to separate the butter and then heating it to remove the water content, leaving behind pure ghee. The term \’Bilona\’ refers to the traditional wooden churning apparatus called the wooden churner used in the process.
The traditional Bilona method of making ghee is a laborious process, as it involves manually churning the milk for hours to extract the butter. It is believed that this method produces the best quality ghee, with a rich aroma, taste, and texture.
The ghee made from the Bilona method is free from impurities and any harmful chemicals. The milk used in this process is typically sourced from the Indian cows that graze freely in the open field. These cows are not given any artificial hormones or antibiotics.
How to make ghee using the Bilona method?
As far as we know that the ghee made from the Bilona method is more beneficial than commercially manufactured ghee. If you want to make ghee using the Bilona method, follow these steps:
Step 1: Obtain fresh cow\’s milk
The first step in making ghee using the Bilona method is to obtain fresh cow\’s milk. It is important to use high-quality milk from free-ranging cows that are not given any artificial hormones or antibiotics. You can either purchase the milk from a local farmer or source it from a reputable supplier.
Step 2: Slowly Heating the Milk
Slow heating of milk helps to evaporate the water content in the milk, which allows the ghee to have a longer shelf life. By heating the milk slowly, the water content is removed gradually, which prevents the ghee from becoming too dry or brittle.
Slow heating is an important step in the Bilona method of making ghee because it helps to ensure that the ghee is of high quality and has a good flavor and texture.
Step 3: Ferment the milk to curd
Allow the fresh cow\’s milk to ferment for 8-10 hours to form curd. The curd should be thick and have a slightly sour taste. You can use a starter culture or simply leave the milk to ferment at room temperature.
Step 4: Churn the curd using a Bilona
Place the curd in a wooden churner known as a Bilona. Churn the curd manually for several hours until the butter separates from the curd. This process involves a lot of physical labor and patience, as it can take several hours to churn the curd properly.
Step 5: Heat the butter
Collect the butter that has separated from the curd and transfer it to a heavy-bottomed pan. It is very important to use a heavy-bottomed pan so that the butter does not burn during the heating process.
Heat the butter over a low flame until it melts and starts to boil. Stir the butter continuously to prevent it from sticking to the bottom of the pan. As the butter heats, it will release water and milk solids. These impurities will settle at the bottom of the pan.
Step 6: Continue heating until ghee forms
Continue to heat the butter over a low flame until it turns golden brown and releases a rich aroma. This process can take anywhere from 30 minutes to an hour, depending on the quantity of butter being used. As the ghee forms, the milk solids will separate and settle down at the bottom of the pan, and the water content will evaporate.
Step 7: Filter the ghee
Remove the pan from the flame and allow it to cool for half an hour. Filter the ghee using a muslin cloth or cheesecloth to remove any impurities. This will ensure that the ghee is pure and free from any milk solids or water content.
Benefits Of Making Ghee Through Bilona Method
One of the key benefits of the Bilona method is that the nutritional value of the milk is preserved. The churning and heating of the milk results in ghee that is high in vitamins, minerals, and healthy fats. The Bilona method ghee is also said to have a higher smoke point than commercially produced ghee, making it a healthier option for cooking.
Moreover, the Bilona method is an eco-friendly option, as it does not require any machines or chemicals. So it does not contribute any pollutants to the atmosphere and helps to keep the environment clean. This process also supports local farmers and encourages them to keep freely grazed cows, which is a sustainable practice.
Benefits Of Eating Bilona Ghee
- Nutritious: The Bilona method produces ghee that is rich in essential fatty acids, vitamins, and minerals.
- Digestive benefits: Ghee made from the Bilona method is easier to digest compared to other forms of ghee.
- Flavorful: Ghee made using the Bilona method has a unique and distinct flavor that is appreciated by many.
- Aromatic: The aroma of ghee made using the Bilona method is rich and pleasing.
- Long shelf life: Ghee made using the Bilona method has a longer shelf life compared to other forms of ghee.
- Free from harmful additives: Ghee made using the Bilona method is free from additives and chemicals, making it a healthier option.
- Sustainable: The Bilona method is a sustainable and eco-friendly way of making ghee, as it involves manual churning using a wooden churn.
- Preserves local traditions: The Bilona method is a part of the Indian cultural heritage, and its use helps preserve traditional methods of food preparation.
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Frequently Asked Questions – FAQs
What is the Bilona method?
The Bilona Method is a traditional Vedic process of preparing ghee. It involves curd-churning techniques that preserve the purity, nutrition, and rich taste of ghee. In this method:
- Fresh cow milk is first boiled and set into curd.
- The curd is churned using a wooden churner called Bilona to extract butter.
- The butter is then slowly heated over a low flame to produce golden, aromatic ghee.
The Bilona Method ensures that the ghee retains its essential nutrients, making it highly beneficial for health.
What are the benefits of using the Bilona method?
The Bilona Method offers numerous benefits:
- Nutritional Value: Ghee made using the Bilona Method retains essential nutrients like vitamins A, D, E, and K, along with antioxidants.
- Better Digestion: The traditional process enhances the bioavailability of nutrients, making it easy to digest.
- Pure and Chemical-Free: This method avoids chemicals or preservatives, ensuring purity.
- Rich Flavor and Aroma: Ghee prepared via the Bilona Method has a distinct golden color, aroma, and natural taste.
- Ayurvedic Benefits: It balances Vata, Pitta, and Kapha doshas and supports overall wellness.
Can I use any type of milk to make ghee using the Bilona method?
The Bilona Method is traditionally performed using A2 cow milk as it provides the purest form of ghee with the highest health benefits. While it is possible to use milk from other sources, ghee made from A2 cow milk has superior nutritional value, better digestion properties, and adheres to Ayurvedic principles.
How long does it take to make ghee using the Bilona method?
The Bilona Method is a time-intensive process. On average, it can take 8-12 hours to make ghee, depending on the quantity of milk. This includes boiling milk, setting curd, churning the curd to extract butter, and slow-cooking the butter to produce ghee. The slow and careful process ensures the final product is pure, aromatic, and nutrient-rich.
Can I use a machine instead of a Bilona to make ghee?
While machines can speed up the process, the essence of the Bilona Method lies in the traditional hand-churning process. Using a wooden churner (Bilona) in both clockwise and counterclockwise motions preserves the purity, natural texture, and nutritional quality of the ghee. Machines may alter the authenticity and health benefits of ghee.
Is ghee made using the Bilona method suitable for people with lactose intolerance?
Yes, ghee made using the Bilona Method is generally suitable for people with lactose intolerance. During the slow-cooking process, milk solids (casein and lactose) separate and are removed, leaving behind pure fat. However, it is recommended to consult a doctor before consuming if you have severe lactose intolerance.
How long can I store ghee made using the Bilona method?
Ghee made using the Bilona Method has a long shelf life due to its pure and preservative-free nature. If stored properly in an airtight container in a cool, dry place away from moisture and sunlight, it can last for 8-12 months without refrigeration. Over time, the flavor may even improve, as traditionally prepared ghee ages well.
Conclusion
The Bilona method of making ghee is a time-honored practice that has been used for generations in India. This traditional method is entirely natural and retains the nutritional benefits of the milk, making it a healthier option than commercially produced ghee.
The process is also eco-friendly and supports local farmers, making it a sustainable practice. If you\’re looking for a pure and natural option for ghee, consider trying the Bilona method.
 A2 Sahiwal Cow Ghee
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 A2 Gir Cow Ghee
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