Vedic Ghee Manufacturing with Bilona Process

---

Vedic Ghee manufacturing with the Bilona process is a traditional method of producing ghee, which is a type of clarified butter commonly used in Indian cuisine and Ayurvedic medicine. The Bilona process involves churning curd made from whole milk to extract butter, which is then heated to remove any remaining moisture and impurities, resulting in ghee. It is recommended that the process is carried our in early morning Or in full moon light (Pornima) for additional benefits.

Here is a step-by-step guide to the Bilona process of making Vedic ghee:

1. Use fresh, whole cow milk from healthy cows to make curd. The curd should be set at a low temperature for a longer period to allow for proper fermentation. At DairyGold Farm we use earthern pots in almost entire process.

2. Once the curd is ready, it is churned in a traditional wooden churner called a bilona. This process separates the white butter (Makkhan) from the liquid whey.

3. The extracted Makkhan is placed in a heavy-bottomed pan and heated over a low flame until it melts. During this process, the impurities settle to the bottom of the pan and the moisture evaporates.

4. Once the ghee has a golden color and a nutty aroma, it is ready to be strained through a muslin cloth into a clean food grade glass bottle.

5. This ghee is then stored in a cool and dry place.

The Bilona process of making Vedic ghee is time-consuming and labor-intensive, but it is believed to yield a higher quality product with better flavor and nutritional value than ghee made using modern methods. This traditional method is also thought to be more environmentally sustainable and ethical, as it supports a small-scale dairy farmers like DairyGold Farm.