What Is the Bilona Method? A Complete Guide to Traditional Ghee
Manish Kumar
Bilona method ghee is made by setting milk into curd, churning the curd to separate butter, and heating that butter to make ghee. The defining difference is the curd-and-churning stage, rather than simply separating cream from milk. The process can involve more time and manual work, but the Bilona label alone does not prove purity, nutritional superiority or a particular health benefit.
Quick answer: Bilona method ghee is made by culturing milk into curd, churning the curd to separate butter, and clarifying that butter into ghee. GHRAAM states that its process takes approximately 36–48 hours from setting the curd through the final ghee-making stages. Bilona describes the preparation method; it does not by itself establish that the ghee is A2, pure or healthier.
Key takeaway: To evaluate a Bilona claim, check whether the brand explains the curd-setting, churning and butter-clarification stages. Bilona and A2 are separate claims, and neither word alone proves purity or a health advantage. GHRAAM describes its cow and buffalo ghee as being made using the traditional Bilona process.
Who this guide is for: Anyone comparing Bilona ghee with other ghee and wanting to understand the traditional process, what to look for on a product page, and why the method can require more time and manual work.
Explore Our Traditional Ghee Collection
Discover cow and buffalo ghee varieties from GHRAAM.
For broader A2 terminology, sourcing and buying information, see the A2 Ghee Guide.
What Is the Bilona Method?
The Bilona method is a traditional way of making ghee from fermented curd rather than directly from cream. Milk is first set into curd (dahi), the curd is churned—traditionally with a bilona churner—to separate butter (makhan) from buttermilk (chaas), and the butter is then heated to clarify it into ghee. The word “Bilona” refers to the churning tool and process.
The important distinction is the starting point: the traditional Bilona process begins with curd, rather than simply separating cream from fresh milk and heating that cream.
What Is Bilona Cow Ghee?
Bilona cow ghee is cow-milk ghee prepared through the traditional curd-churning process. Cow milk is first cultured into curd; the curd is then churned to separate makkhan (butter), which is slowly heated and clarified into ghee. When comparing Bilona cow ghee, look for a clear explanation of these steps and transparent information about the milk source. The Bilona method describes how the ghee is made; it does not by itself establish that the milk is A2, that the product is organically certified, or that the ghee is purer or healthier.
GHRAAM
A2 Sahiwal Cow Ghee
Made using the traditional Bilona method. Available in 500ml and 1L.
₹999 ₹1,349
Buy A2 Sahiwal Cow GheeBilona Ghee: Key Facts & Standards
Bilona is best understood as a production method, not a breed or a separate nutritional category of ghee. The traditional process described on this page starts with curd, uses churning to obtain butter, and then clarifies the butter into ghee.
FSSAI's standard for milk-fat products includes ghee and defines ghee as a milk-derived fat produced through processes that substantially remove water and milk solids-not-fat. The standard also sets composition and quality requirements, including minimum milk fat and maximum moisture.
| Term | What it identifies |
|---|---|
| Bilona | A traditional preparation approach involving curd, churning to obtain butter, and clarification into ghee. |
| A2 | A beta-casein variant associated with source milk; it is separate from the ghee-making method. |
| Ghee | A milk-derived fat covered by FSSAI's milk-fat product standards. |
| Laboratory report | Evidence about the specific parameters tested in a particular product or batch; interpret results against the applicable standard. |
Source note: FSSAI provides the regulatory and composition framework for ghee. The 36–48 hour production duration stated elsewhere on this page is a GHRAAM process claim, not an FSSAI requirement.
How Is Bilona Ghee Made?
The traditional process can be described in four main stages:
- Milk is set into curd: Milk is cultured and left to ferment into dahi.
- Curd is hand-churned: The fermented curd is churned using a bilona-style churner until butter separates from buttermilk.
- Butter is slow-cooked: The separated butter is heated so that water evaporates and milk solids separate from the clarified butter.
- Ghee is strained and cooled: The finished ghee is filtered and allowed to cool before packaging.
At GHRAAM, the stated process takes approximately 36–48 hours from setting the curd through the final ghee-making stages. The exact duration can vary with batch conditions and the production process.
Bilona Ghee vs Cream-Separated Ghee
One of the clearest ways to understand Bilona is to compare the starting point and production steps with ghee made from cream separated directly from milk.
| Factor | Bilona method | Cream-separated method |
|---|---|---|
| Starting point | Fermented curd | Cream separated from milk |
| Butter stage | Curd is churned to obtain butter | Butter/cream is processed without the traditional curd-churning stage |
| Production approach | Traditional, labour-intensive process | Generally suited to larger-scale production |
| Typical process time | GHRAAM states approximately 36–48 hours | Can be considerably shorter depending on the production system |
| Finished character | Can have a distinctive aroma, flavour and texture | Can have a milder or different sensory profile |
The table describes process differences, not a universal quality ranking. Flavour, texture, composition and production time can vary by producer and batch; the method name alone does not establish that one ghee is purer or nutritionally superior.
Is Bilona Ghee the Same as Cultured Ghee?
The terms overlap, but they should not automatically be treated as identical labels for every product. “Cultured ghee” generally describes ghee made from cultured or fermented dairy, while “Bilona” specifically refers to the traditional curd-churning approach. When buying, check the brand's actual process description rather than relying on terminology alone.
How to Check a Bilona Claim
- Curd fermentation: Does the brand explain that milk is first converted into curd?
- Churning: Does it explain how butter is separated from the curd?
- Ghee-making: Does it explain how the separated butter is clarified into ghee?
- Testing information: Are laboratory reports or meaningful testing details available?
- Clear product information: Can you identify the milk source, process and ingredients rather than relying only on a “Bilona” badge?
Home appearance or texture can provide clues, but they cannot establish the production method or purity on their own. For a detailed purity guide, see How to Identify Pure Ghee: Home Tests vs Lab Reports.
Why Can Bilona Ghee Cost More?
The traditional method can require more milk, time and manual work than a streamlined industrial process. Fermentation, churning, butter handling and slow cooking add production steps, which can contribute to a higher cost per unit.
The price of a particular ghee also depends on factors such as milk source, breed, sourcing, packaging, testing, scale and distribution, so the Bilona label alone does not determine price.
Why We Use the Bilona Method at GHRAAM
GHRAAM describes its A2 cow and buffalo ghee as being made using the traditional Bilona method, starting with fermented curd, hand-churning and slow cooking. GHRAAM also provides laboratory-testing information for its products.
The same traditional method is used for GHRAAM's buffalo ghee. If you prefer buffalo ghee for its rich aroma and creamy texture, explore GHRAAM A2 Buffalo Ghee, available in 500 ml and 1 L packs.
For the available purity and testing documentation, visit the GHRAAM Lab Reports page.
Ghee sold in India is subject to food-safety and composition requirements. You can review the relevant FSSAI Food Products Standards and Food Additives Regulations for the applicable standards.
Is Bilona Ghee Worth Considering?
If the traditional production method matters to you, Bilona ghee gives you a clearly defined process to evaluate: fermented curd, churning to separate butter, and clarification of that butter into ghee. Whether the additional time and production work are worth the price is a personal buying decision.
For breed-specific comparisons, explore Gir vs Sahiwal vs Rathi Cow Ghee.
Frequently Asked Questions
What is Bilona ghee?
Bilona ghee is made by first setting milk into curd, hand-churning the curd to separate butter, and then slow-cooking the butter into ghee. GHRAAM states that its Bilona process takes approximately 36–48 hours.
Is Bilona ghee the same as cultured ghee?
The terms overlap, but they are not necessarily interchangeable for every product. Cultured ghee generally refers to ghee made from cultured or fermented dairy, while the Bilona method specifically describes the traditional curd-churning process. Check the brand's process description for the exact method used.
Is Bilona ghee healthier than regular ghee?
Bilona describes a preparation method, not a separate nutritional category. It can affect the production process and the finished ghee's sensory characteristics, but the method name alone does not prove that the product is healthier. Compare ingredient and source information and review relevant product-specific testing rather than relying on a broad health claim.
How long does it take to make Bilona method ghee?
GHRAAM states that its process takes approximately 36–48 hours from setting the curd through the final ghee-making stages. Timing can vary with batch and production conditions.
Is Bilona ghee always made from A2 milk?
No. Bilona describes the preparation method, while A2 refers to the beta-casein variant associated with the source milk. Ghee can be made using a Bilona-style process without being labelled A2. Check the specific product's sourcing information and supporting documentation.
Does the Bilona method guarantee pure ghee?
No. Bilona describes how ghee is prepared; it is not, by itself, proof of purity or compliance with food standards. Check the product label, ingredients and relevant batch-specific laboratory reports where available.
Why is Bilona ghee more expensive than regular ghee?
The traditional process can require additional fermentation time, manual churning, butter handling and slow cooking. Milk source, breed, testing, packaging, scale and distribution can also affect the final price.
What's the difference between Bilona ghee and cream ghee or malai ghee?
Bilona ghee starts with fermented curd that is churned to separate butter before clarification. Cream or malai ghee starts with cream separated from milk and does not use the same traditional curd-churning step. The two methods can produce different sensory characteristics.
