Stories
Bilona Ghee: What it is, how it's made at home, and how it differs from regular milk cream ghee.
- •Bilona Ghee is made through a traditional, lengthy process where milk is first converted into curd, then churned to extract butter, which is finally heated to produce ghee.
- •Unlike regular ghee made directly from milk cream, Bilona Ghee involves an intermediate step of making and churning curd, leading to distinct differences in taste and aroma.
- •The name 'Bilona' originates from the traditional wooden churner (mathani) used to churn curd, a process often called Bilona in many regions.
- •To make Bilona Ghee at home, milk is heated, cooled, set into curd with a starter, the curd is churned to separate butter, and this butter is then slowly cooked into ghee.
- •While Bilona Ghee is valued for its traditional preparation, it is primarily a fat-based food, and its health benefits compared to regular ghee should be considered in the context of individual dietary needs and medical advice.
Key Questions Answered
Regular ghee is typically made by collecting and heating milk cream directly over time. In contrast, Bilona Ghee involves first boiling milk, setting it into curd, churning the curd to extract butter, and then heating that butter on a low flame to produce the ghee.
To make Bilona Ghee, milk is heated, cooled, and mixed with a starter culture to set into curd. The curd is then churned using a traditional wooden churner with cold water to separate the butter, which is subsequently heated on low heat, strained, and stored in a dry container.
Although Bilona Ghee is prepared using a traditional process, it is not correct to consider it significantly healthier than regular ghee for everyone solely based on that method. Because ghee is primarily a fat-based food, individuals with heart or cholesterol issues should consult a doctor regarding its consumption.
