What is the Vedic Bilona Method?

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The Bilona method is a classic way of making ghee in India that's been used for generations. To make ghee using this method, fresh curd from cow's milk is churned to get pure butter. This butter is then gently heated until it transforms into ghee. It's a traditional and time-tested process.

Unlike modern methods that use machines and chemicals, the traditional Bilona method is completely natural and keeps all the good stuff from the milk.

Now, let's dive into the Bilona method and explore why it's a great choice:

What is the Bilona method?

The Bilona method is an old way of making ghee from fresh cow's milk. It starts by using a special wooden churner called "bilona" to churn the curd and separate the butter. Then, the butter is gently heated to get rid of the water, and what's left is pure ghee. So, "Bilona" is the name of the tool used in this traditional process.

The old-fashioned Bilona method for making ghee is quite a lot of work. People have to churn the milk by hand for hours to get the butter out. But, it's said to create the finest ghee with a wonderful smell, flavor, and feel.

Ghee made through the Bilona method is super clean and doesn't have any nasty stuff or chemicals. They use milk from cows in India that roam freely in fields and aren't given any artificial hormones or antibiotics. It's pure and natural!

How to make ghee using the Bilona method?

As far as we know the ghee made from the Bilona method is more healthier than commercially manufactured ghee. If you want to make ghee using the Bilona method, follow the steps below:

Step 1: Obtain fresh cow's milk

amisaar-a2-cow-milk
To start making Bilona ghee, first, get yourself some fresh cow's milk. It's essential to use good-quality milk from cows that roam freely and aren't given any artificial stuff.

Step 2: Slowly Heating the Milk

heating-amisaar-milk
Gently warming the milk is a key step in making ghee the Bilona way. It helps to get rid of the water in the milk slowly, making the ghee last longer on your shelf without turning hard or crumbly. This slow heating is essential for keeping the ghee in top-notch condition.

In the Bilona method of making ghee, heating things up slowly is a big deal. It's crucial because it ensures that the ghee ends up being really good – it gets a nice flavor and texture that people love.

Step 3: Ferment the milk to curd

amisaar-curd-setting
Let the fresh cow's milk sit for 8-10 hours until it turns into curd. The curd should be thick and a little tangy. You can make it happen by adding a starter culture or just leaving the milk at room temperature.

Step 4: Churn the curd using a Bilona

vedic-bilona-method
Take the curd and put it in a special wooden churner called a Bilona. Now, you've got to use your muscles and patience. Churn the curd by hand for quite a while until you see the butter separate from it. This part can be hard work and take a few hours, but it's worth it.

Step 5: Heat the butter

heating-amisaar-butter
Get the butter that's separated from the curd and put it in a sturdy, thick-bottomed pan. It's crucial to use this type of pan to prevent the butter from burning when you heat it up.

Put the butter in the pan and heat it gently on a low flame until it melts and starts to bubble. Keep stirring the butter so it doesn't stick to the pan's bottom. As it heats up, you'll notice it releases water and milk solids. These things you don't want will sink to the bottom of the pan.

Step 6: Continue heating until ghee forms

Continue-heating-until-ghee-forms
Keep gently heating the butter on low until it changes to a nice golden color and fills the air with a delicious smell. This part can take anywhere from 30 minutes to an hour, depending on how much butter you're using. As the ghee forms, you'll see the milk bits drop to the bottom of the pan, and the water disappears.

Step 7: Filter the ghee

Filtering-the-bilona-ghee
Take the pan off the heat and let it cool for about half an hour. Then, strain the ghee using a muslin cloth or cheesecloth to get rid of any unwanted stuff. This step makes sure your ghee is clean and doesn't have any milk bits or water left in it.

Benefits Of Making Ghee Through Bilona Method

The Bilona method rocks because it keeps the good stuff in the milk. When you churn and heat it, you get ghee with loads of vitamins, minerals, and good fats. This ghee can also handle high cooking temperatures better than the store-bought kind, making it a healthier choice for your cooking.

The Bilona method is not just healthy but also kind to the environment. It doesn't use machines or chemicals, so it doesn't release any bad stuff into the air, keeping our surroundings clean. Plus, it gives a hand to local farmers, promoting the care of freely grazing cows, which is good for the planet in the long run.

Eating Bilona Ghee comes with some fantastic advantages:

1. Nutrient-Rich: Bilona method ghee is packed with essential fatty acids, vitamins, and minerals.
2. Gentle on Digestion: It's easier on your tummy compared to other ghee types.
3. Delicious Flavor: Bilona ghee has a unique and yummy taste that many people love.
4. Wonderful Aroma: The smell is rich and delightful.
5. Stays Fresh Longer: It doesn't go bad as quickly as some other ghee.
6. No Nasty Stuff: There are no harmful additives or chemicals in it, so it's a healthier choice.
7. Earth-Friendly: The Bilona method is good for the environment, using manual churning with a wooden churn.
8. Cultural Heritage: It's part of India's cultural history, keeping traditional food-making methods alive.

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