Ghee
What Is Bilona Ghee?
4 min read · Published 1 Jun 2026
Bilona ghee is made the slow, traditional way — from cultured curd, hand-churned into butter, then simmered into ghee.
The bilona method, step by step
First, milk is cultured into curd. The curd is churned (the "bilona" is the churning staff) into butter. That butter is then slow-cooked over a controlled flame until it becomes golden ghee.
Why not just separate cream?
Most commercial ghee skips curd entirely: cream is machine-separated from milk and cooked. Bilona starts from curd, which changes the aroma, texture and flavour.
How to recognise real bilona ghee
Look for a grainy texture, a strong nutty aroma, and — most importantly — a batch-specific lab report you can verify.
You should never have to take "pure" on trust. Scan the QR on the jar and read the report for your exact batch.
Frequently asked questions
Bilona ghee is made from cultured curd and hand-churned, which many prefer for flavour and tradition. Nutritionally, quality depends on sourcing and testing regardless of method.
No. Bilona refers to the method; A2 refers to the cow breed's milk protein. Vara's bilona ghee is made from A2 Gir cow milk.