Bilona method of making A2 cow ghee

A. Selection of Raw Material:

High-quality Milk from Indigenous Cows: The process begins with using high-quality milk, preferably obtained from indigenous cow breeds. The milk from these cows is believed to have superior taste and nutritional properties.

Preferably from Grass-fed Cows: Milk from cows that graze on natural grass is preferred as it contributes to the quality and flavor of the ghee.

B. Preparation of Curd:

Allowing Milk to Naturally Ferment: The milk is allowed to naturally ferment by keeping it at room temperature. This process leads to the formation of curd.

Use of Traditional Cultures: Traditional cultures or starter cultures are added to the milk to facilitate the fermentation process. These cultures are typically derived from previously prepared curd or buttermilk.

C. Churning the Curd:

Using a Handheld Wooden Churner (Madaani): The curd is churned using a handheld wooden churner known as a “Madaani.” It consists of a long handle attached to a broad wooden disc or spatula.

Slow and Gentle Churning Process: The curd is churned slowly and gently, creating a continuous motion. This process separates the butterfat from the curd, resulting in butter formation.

D. Separation of Butter:

Continuous Churning Until Butter Forms: Churning is continued until the butterfat particles gather and separate from the buttermilk.

Collecting Butter in a Container: The separated butter is collected in a container. This butter will be used to make ghee.

E. Clarifying the Butter:

Heating Butter in a Heavy-Bottomed Pan: The collected butter is heated in a heavy-bottomed pan over a low flame. The pan’s heavy bottom prevents burning and ensures even heat distribution.

Skimming Off the Impurities (Malai): As the butter melts, impurities in the form of foam or solid particles (referred to as “malai”) rise to the surface. They are skimmed off using a ladle or spoon.

Straining the Clarified Butter (Ghee): The clarified butter, now free from impurities, is carefully strained using a fine sieve or muslin cloth to separate any remaining solids or impurities. The strained liquid is pure ghee.

F. Storing and Aging:

Transferring Ghee to a Glass or Ceramic Container: The strained ghee is transferred to a clean and dry glass or ceramic container. These materials are preferred for storing ghee to prevent any interaction with metal or plastic.

Allowing Ghee to Cool and Solidify: The ghee is left undisturbed to cool and solidify at room temperature.

Storing in a Cool and Dry Place: Once solidified, the container is sealed and stored in a cool and dry place away from direct sunlight or heat.

Aging Ghee for Enhanced Flavor: Some people choose to age their ghee for a few weeks or months to allow it to develop a richer flavor. Aging ghee involves keeping it in a cool and dark place, allowing it to mature over time.