How A2 Ghee is Made: The Traditional Bilona Method Explained
A2 Ghee is a highly valued dairy product in Indian households, known for its rich aroma, high nutritional value, and numerous health benefits. Made from the milk of indigenous desi cows, A2 Ghee is prepared using the traditional Bilona method, ensuring purity and authenticity. Unlike commercially processed ghee, this ancient technique preserves essential nutrients, making it a true elixir for health.
Scientific References on A2 Ghee
Rich in Omega-3 & Omega-6 Fatty Acids
A2 Ghee contains essential fatty acids that support heart health and reduce inflammation.
High in Butyric Acid
Studies show that butyric acid in ghee improves gut health, aids digestion, and strengthens immunity.
Natural Antioxidants
A2 Ghee is packed with vitamins A, D, E, and K, essential for brain function, skin health, and overall well-being.
Lactose & Casein-Free
The slow Bilona process removes harmful residues, making it easier to digest even for lactose-intolerant individuals.
- Ayurvedic References on A2 Ghee
- “Ghritam Jeeryati Jeevanti” – Ayurveda describes ghee as a rejuvenating elixir that enhances vitality and longevity.
- Balances Doshas: A2 Ghee balances Vata and Pitta doshas, improving digestion, mental clarity, and joint lubrication.
- Boosts Ojas (Vital Energy): According to Charaka Samhita, consuming A2 Ghee nourishes the body, strengthens immunity, and enhances cognitive function.
- Ideal for Detoxification (Panchakarma): A2 Ghee is used in Ayurvedic cleansing therapies to remove toxins from deep tissues.
The Traditional Bilona Method – Step by Step
1. Sourcing Pure A2 Milk
The process begins with sourcing A2 milk, which comes from desi cow breeds such as Gir, Sahiwal, Red Sindhi, and Tharparkar. These cows naturally produce A2 beta-casein protein, which is easier to digest and offers superior health benefits compared to A1 milk from hybrid breeds.
2. Curd Formation
The fresh, unprocessed A2 milk is boiled to eliminate impurities and then cooled to a warm temperature. A small portion of curd is added as a starter culture, and the milk is left overnight to ferment into curd.
3. Churning with the Bilona Method
The set curd is churned using a wooden bilona (churner) in a two-way motion—clockwise and counterclockwise. This slow, traditional method helps separate butter (makkhan) from the buttermilk (chaas), preserving its nutrients and ensuring a high-quality yield.
4. Butter Extraction
Once the makkhan (butter) rises to the top, it is carefully collected and washed multiple times with cold water to remove any residual buttermilk, preventing sourness and improving shelf life.
5. Slow Heating for Ghee Formation
The butter is then heated on a low flame in an earthen or brass vessel, allowing moisture to evaporate gradually. This process enhances the flavor, aroma, and golden color of the ghee while preserving vital nutrients and medicinal properties.
6. Filtration and Storage
Once the butter completely transforms into golden, aromatic ghee, it is filtered to remove any solid residues. The final product is stored in glass, clay, or steel containers to maintain purity and potency.
Why Choose A2 Bilona Ghee?
- 100% Natural & Chemical-Free
- Made from Desi Cow’s A2 Milk
- Slow-Churned for Maximum Nutrition
- Traditional Ayurvedic Preparation
- Supports Overall Health & Wellness
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