Share
Indian culinary arts is one of the most scientific and efficient ways of making food that can’t be compared to any other form of cooking. For thousands of years, Indians have been known for utilising the most scientific and down-to-earth ways of making food. For using the natural resources provided by Mother Earth in the most conventional way possible, ancient Indian culinary practices were inspired to nurture humanity and make the best out of every resource.
Ghee 
is one of the masterpieces ever created in Ancient Indian Kitchen, and it can't be replaced. For hundreds of centuries, ghee has played a huge role in giving a new dimension to Indian dishes. From using it for making curries to applying it on roti, ghee has multiple usages and is irreplaceable by oil and butter.
Since Indian cuisine became global, several global chefs and renowned food enthusiasts have started employing Ghee in their cooking and replaced butter and refined oil. Along with the potential health benefits, Ghee is also renowned for its earthy flavour that adds a unique depth to every dish and enhances the existing flavours. But what can be even better than ghee? Well, it's quite shocking to hear something more beneficial and tastier than our beloved ghee.
What Is Bilona Ghee?
Bilona Ghee 
can be proclaimed as the boss of all kinds of butter existing today. Made with the extensive process of churning out the milk by hand in a traditional bilona pot, bilona ghee is an exceptional quality of ghee that might seem overpriced at first, but the making processes and potential health benefits will justify the cost.
Bilona ghee, unlike any other butter, is made with only A2 cow milk, which is considered the best quality of milk. The ghee is made by hand through an extensive milk-churning process that involves a traditional bilona pot. The ghee is named after this ancient method, and this recipe has been in use for ages.
The making process begins with choosing the right pot in which milk will be churned. After choosing the right pot, the milk is heated inside the pots overnight at a constant temperature, and then it's left for cooling the next day. To begin the milk separation process, sour curd is then added to cooled-down milk at a temperature of 45 Celsius, and then it is left to culture. This method of fermentation allows the curd to generate exclusive flavours which are not commonly found in other forms of butter.
Using a traditional mathni made out of Sheesham wood, the cultured curd is then constantly churned until the curd is turned into maakhan. The maakhan is then heated for 2 hours until the oils start separating from it, and the resulting ghee is then stored in the containers, which can last up to 9 months.
Why Is Bilona Ghee So Costly?
Unlike any other form of butter, Bilona ghee can take several hours and is done totally by hand. Not only that, making 1 litre of bilona ghee can take up to 20 litres of high-quality A2 cow milk, which is known for its high protein content. A2 refers to a type of protein which is mainly found in desi cows and is an essential building block in growing strong bones. This quality cannot be found outside of India, and thus, ghee 
from desi cows deserves special attention.
Even though the global food market is shifting to more conventional methods, traditional methods continue to play a major part in defining the real meaning of cooking. Due to the lack of essential nutrients in processed food, this Indian clarified butter continues to grow in popularity for adding value to daily meals.
