How Bilona Ghee is Made

The Bilona method is one of the oldest and most respected ways of making ghee in India, passed down through generations of home kitchens.

It begins with fresh curd, set overnight from A2 milk. Instead of separating cream mechanically, the curd is hand-churned using a wooden bilona (churner) in a slow, circular motion until white butter rises to the top.

This makhan (butter) is collected and slow-cooked over a gentle flame, allowing the milk solids to caramelise naturally and the water content to evaporate — a process that can take hours, not minutes.

The result is a deeply aromatic, golden ghee with a granular texture, distinct from the smoother, faster ghee produced through modern cream-separator methods.

At Swamini Foods, we've kept this process unchanged — because some things are simply better done slowly.