The bilona method is a traditional, time-intensive process for making ghee that involves churning fermented whole milk (curd) to separate butter from buttermilk, and then slow-cooking the butter to produce pure ghee. This ancient Vedic technique is believed to retain more nutrients and provide a richer flavor compared to commercial methods that use high-heat, machine-based churning of cream directly.
The bilona method steps:
- Boil and cool the milk: The process begins with boiling fresh milk and allowing it to cool.
- Culture the curd: A spoonful of curd is added to the warm milk and left to ferment overnight.
- Churn the curd: In the morning, the fermented curd is churned using a traditional wooden churner called a bilona. This is done in both clockwise and anti-clockwise directions to separate the butter (makkhan) from the buttermilk.
- Heat the butter: The separated butter is then slow-cooked in a pot.
- Clarify into ghee: The butter is simmered until the water has evaporated, leaving behind the pure ghee and caramelized milk solids at the bottom.
- Strain and store: The ghee is finally strained and stored.
