Bilona Ghee: The Traditional Way, Explained

Ghee has been a cornerstone of Indian kitchens for centuries, but not all ghee is made the same way. Traditional bilona ghee follows a slower, time-honoured method that many families still prefer. Here’s what makes it different.

What Is Bilona Ghee?

The bilona method is a traditional, curd-based way of making ghee. Rather than processing cream directly, milk is first cultured into curd, churned to draw out butter, and that butter is then simmered gently into ghee. It’s a patient, multi-step process rooted in tradition.

The Traditional Steps

1. Culture the milk into curd.
2. Churn the curd to separate out the butter.
3. Simmer the butter slowly until it becomes golden ghee.
4. Strain and store — leaving a rich aroma and grainy texture.

Why Families Choose the Traditional Method

Bilona ghee is prized for its distinctive aroma, golden colour, and traditional grainy texture. Because it’s made slowly and in smaller quantities, it carries the character that many associate with ghee made at home, the old way.

Our Malnad Gidda A2 Bilona Ghee is made from forest-grazed desi cow milk in the traditional style and freshly packed — pure, wholesome, and rooted in tradition. Explore our ghee and pantry range to taste the difference tradition makes.

Available in Our Store

• Malnad Gidda A2 Bilona Ghee – Forest-Grazed Desi Cow Ghee (300ml)
• Jaggery Powder (Bella) – Unrefined Sweetener (1kg)
• Rajamudi Rice (Raw) – Heritage Mysore Red Rice (1kg)