The Ancient Art of Bilona: How Qala A2 Ghee is Made the Traditional Way

The Bilona method is a time-honored Vedic technique of making ghee that preserves its nutritional richness, purity, and medicinal properties. Unlike commercial ghee production, which often involves machine processing and direct cream extraction, the Bilona process follows a more natural, slow, and labor-intensive method to ensure the highest quality.

The journey begins with milk from free-grazing Gir cows, known for their A2 beta-casein protein, which is easier to digest and packed with health benefits. The milk is first boiled and naturally cooled, then fermented overnight to make fresh curd. This curd is then hand-churned using a wooden Bilona (churner) to separate makhan (butter) from buttermilk. The extracted butter is then slowly simmered on a low flame, allowing the water content to evaporate and leaving behind pure golden A2 ghee, rich in vitamins, omega-3s, and butyric acid.

This slow process not only enhances the taste and aroma of the ghee but also ensures that it retains all its nutritional and therapeutic properties. Ayurveda considers Bilona ghee a sattvic superfood, beneficial for digestion, immunity, brain function, and overall well-being. At Qala, we stay true to this traditional craft, delivering A2 Desi Gir Cow Ghee that is authentic, unadulterated, and packed with health benefits.