Our process
Most commercial ghee separates cream from milk and boils it. The Bilona method goes the long way round — through curd — and it is the curd stage that gives ghee its aroma and grain.
STEP 01
Milk from native Gir cows is collected each morning and taken straight to the dairy — no storage, no transfers.
STEP 02
The milk is gently warmed and set with a live culture, then left to turn slowly into thick curd overnight.
STEP 03
The cultured curd is hand-churned in a wooden bilona until the butter separates and rises on its own.
STEP 04
The butter is simmered slowly until it clarifies into golden ghee, then hand-filtered and packed.
Ghee made this way smells different the moment you open the jar, and sets grainy as it cools. Both are signs of the method, not of anything added.
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