A complete guide to the oldest, most authentic way of making ghee — the traditional hand-churning process described in Ayurved.
When people talk about real ghee, they're unknowingly talking about the Bilona method — the oldest, most authentic way to make ghee as described in Ayurved. Long before machinery, factories, and shortcuts existed, this was the gentle, sacred process used in Indian homes and Gaushalas. And even today, it remains the gold standard for purity, nutrition, and medicinal value. In this blog, let's understand what the Bilona method is, why it's special, and why A2 Gir Cow Bilona Ghee is considered one of the most powerful foods you can add to your daily life. What Is the Bilona Method? The Bilona method is a traditional hand-churning process where ghee is prepared using: A2 Gir cow's milk, melvan (curd) made from that milk, makhan (butter) churned using a wooden bilona, and slowly cooking the butter on a low flame. This method ensures that the ghee stays pure, sattvic, highly nutritious, and medicinal — exactly the way Ayurved prescribes. Modern ghee is produced using machines, separators, and shortcuts. Bilona ghee is the opposite. It is slow-made, small-batch, human-crafted, and full of life. Step-by-Step: How Bilona Ghee Is Made 1. Fresh A2 Milk from Gir Cows The process begins with pure A2 milk obtained from indigenous Gir cows. These cows naturally produce A2 beta-casein protein, which is gentler on the stomach and closer to human breast milk. 2. Slow Heating & Curd Formation The milk is gently heated on a desi chulha to preserve its nutrients. Once cooled, a natural starter is added to prepare curd (dahi) — not overnight, but slowly and naturally. This step alone takes hours, ensuring the fermentation is perfect. 3. Bilona Churning to Extract Makhan The curd is churned using a wooden bilona (mathani). This slow clockwise–anti-clockwise movement creates makhan (butter) and mattha (buttermilk). This separation is crucial — modern ghee is made directly from cream, not curd. But Bilona ghee requires curd, making it far more nutritious. 4. Slow-Cooking the Makhan The extracted makhan is then heated on a low flame in a mitti (clay) vessel. Clay adds natural minerals, low flame preserves nutrition, and slow cooking brings out aroma and granular texture. This is where the golden color, nutty aroma, and medicinal benefits form. 5. Final Filtration The ghee is strained gently — nothing extra is added. No chemicals, no preservatives, no machine shortcuts. Just pure, fragrant, golden A2 Bilona Ghee. Why Bilona Ghee Is Considered Medicinal Ayurved considers Bilona ghee a form of Oushadhi (medicine). It retains all fat-soluble vitamins (A, D, E, K), is rich in conjugated linoleic acid (CLA), works as a natural enhancer for herbs, improves gut lining and digestion, strengthens brain development in kids, balances hormones, and boosts immunity and metabolism. This is something machine-made ghee cannot deliver. Bilona Ghee vs Factory Ghee Made from curd: Bilona Yes, Factory No. Hand-churned: Bilona Yes, Factory No. Small batch: Bilona Yes, Factory No. Medicinal value: Bilona Very High, Factory Low. Ayurvedic approved: Bilona Yes, Factory No. Nutrient retention: Bilona Strong, Factory Weak. Price: Bilona Higher (worth it), Factory Lower. Why Bilona Must Only Use A2 Milk The Bilona process amplifies the natural qualities of A2 milk — softer on the digestive system, free from A1 inflammatory protein, suitable for kids, elders, and pregnant women, and higher in healthy omega fats. This is why Gir Cow Bilona Ghee has an unmatched reputation. Want to Try Real Bilona Ghee? Countryman prepares small-batch, handcrafted A2 Gir Cow Bilona Ghee using naturally reared Gir cows, a slow-churning process, mitti vessels, and zero shortcuts. A spoon a day can truly transform your health.