Making Bilona ghee at home is an age-old tradition that offers a rich taste and impressive health benefits. Unlike the ghee commonly available in stores, Bilona ghee is made through a slow and traditional method that allows it to retain a higher nutritional value, enhance flavor, and achieve a deep golden hue. Chef Amit Khanna, who specializes in traditional Indian cuisine, walks us through the meticulous process of creating Bilona ghee, explaining that it requires patience and quality ingredients to bring out its full flavor and health benefits.
To start with Bilona ghee, one needs pure A2 milk from desi cows, as this milk yields the best flavor and nutrients. Chef Khanna emphasizes that sourcing quality milk is essential because the ghee’s richness and taste stem directly from the purity of the milk itself. First, the milk is boiled and then left to cool slightly before adding a bit of natural yogurt. This combination is left overnight to set into curd. This fermentation process adds beneficial bacteria that aid digestion and give the ghee its gut-friendly properties.
After setting, the curd is churned, following the Bilona process that involves hand-churning it to separate butter from the buttermilk. Chef Khanna points out that traditional wooden churners can be used for an authentic touch, but any churner will work if done with the correct rhythm and patience. The churning process not only separates the butter but also activates enzymes that help bring out the characteristic flavor of the ghee. This method ensures the butter has a rich, creamy texture, which adds depth to the final product. The butter is then carefully skimmed off and set aside.
The next step involves cooking the butter over low heat to create clarified ghee. Chef Khanna recommends a heavy-bottomed pot to ensure that the butter melts evenly without burning. The butter is gently simmered, allowing the water content to evaporate slowly. As it heats, you’ll notice a transformation: the butter releases a sweet aroma and turns golden, with milk solids gradually settling at the bottom. This process is where Bilona ghee differs from regular ghee—cooking it at a low temperature allows the milk solids to caramelize slowly, infusing the ghee with a nutty, earthy flavor.
Patience is key here; rushing this stage can lead to burnt milk solids and a bitter aftertaste. Chef Khanna advises stirring occasionally to ensure the milk solids don’t stick to the pot, but to let them toast slightly to achieve that deep, rich flavor. Once the ghee has turned a golden hue, it’s ready for the final step: straining. The ghee is poured through a fine muslin cloth or metal sieve to separate out the milk solids, leaving behind a pure, clear, golden liquid. The result is Bilona ghee, which is richer, more aromatic, and smoother than commercial ghee.
Chef Khanna explains that traditional Bilona ghee isn’t just about flavor—it’s packed with health benefits. Because it’s made from A2 milk and retains beneficial fats and butyrate, it supports digestion and promotes gut health. The butyrate in ghee is known for its anti-inflammatory properties, and the slow-cooking process preserves vitamins A, D, E, and K, making Bilona ghee nutrient-dense. These vitamins play essential roles in immunity, skin health, and eye health. Bilona ghee, with its high smoke point, is also versatile for cooking, making it a valuable addition to various dishes.
To store Bilona ghee, Chef Khanna suggests keeping it in an airtight container at room temperature. It can last for months without refrigeration due to its low moisture content, which inhibits bacterial growth. Over time, Bilona ghee may deepen in color and flavor, a sign that it’s developing even more character. Chef Khanna believes that the traditional methods used in making Bilona ghee make it an exceptional ingredient worth the time and effort. He adds that once people experience the depth of flavor and health benefits, they often find it challenging to go back to mass-produced alternatives.
Making Bilona ghee at home allows people to control the ingredients, avoid additives, and create a wholesome, nourishing product that reflects the essence of Indian culinary heritage. According to Chef Khanna, it’s a labor of love that reconnects us with the wisdom of our ancestors and brings unmatched flavor to everyday cooking. Whether drizzled over hot rice or added to curries, Bilona ghee enhances every dish with its distinct aroma and richness.
Chef Khanna explains that Bilona ghee’s appeal goes beyond its culinary uses. Many Ayurveda practitioners regard it as a powerful healing agent, often prescribed for skin health, digestion, and energy restoration. Because it’s free from hydrogenated fats and artificial preservatives, Bilona ghee works well as a skin moisturizer. Its natural compounds can aid in reducing skin inflammation and dryness, making it an excellent option for those with sensitive or dry skin. Many people also use it as a natural hair treatment, applying it to the scalp and ends of hair to promote growth and shine. Khanna points out that these uses reflect how deeply integrated Bilona ghee is in Indian wellness practices, with benefits extending beyond the kitchen.
In cooking, Bilona ghee’s versatility shines. Its high smoke point—higher than most oils—allows it to withstand the heat of frying, sautéing, and tempering without breaking down and releasing harmful compounds. Many chefs and home cooks use it as the base for spices, which unlocks flavors and aromas that wouldn’t emerge with regular oils. Chef Khanna describes it as “a flavor enhancer” and encourages adding it to simple dishes like lentils or rice, where its rich, nutty aroma can be appreciated fully. He also shares that a dollop of Bilona ghee in morning coffee or tea, a practice rooted in keto diets, can help people start their day with a boost of healthy fats for lasting energy.
Beyond its practical uses, Chef Khanna emphasizes that making Bilona ghee at home allows people to preserve a traditional art form. The Bilona process, with its emphasis on care and patience, respects the resources and skills passed down through generations. This respect for the process, he notes, is becoming rare in the fast-paced modern world. Many families have stories of grandparents hand-churning butter and cooking ghee over a wood fire, a ritual that created both a household staple and a sense of connection. Reintroducing these traditions into modern kitchens not only yields a high-quality product but also brings the joy of slowing down and appreciating each step.
Chef Khanna encourages everyone to try making Bilona ghee at least once, suggesting that the experience itself is transformative. The slow cooking, the rich aromas, and the satisfaction of producing something so wholesome create a unique bond between the cook and the ingredients. He believes that such experiences foster a deeper appreciation of food and health, shifting perspectives from convenience to quality and mindfulness. For those looking to explore more aspects of traditional Indian cooking, he recommends experimenting with other heirloom recipes that focus on slow, thoughtful preparation.
As more people become conscious of their dietary choices, the demand for pure, artisanal ingredients like Bilona ghee continues to grow. Chef Khanna notes that homemade Bilona ghee has been gaining popularity as part of an overall movement toward cleaner, more natural foods. Unlike commercial ghee, which is often processed to last longer and appeal to a mass market, homemade Bilona ghee offers a personalized experience. This shift toward homemade ghee, he suggests, is not just about nostalgia—it reflects a broader trend toward health, sustainability, and a renewed interest in authentic culinary traditions.
Chef Khanna wraps up by saying that Bilona ghee is more than just a cooking ingredient; it’s a symbol of wellness, heritage, and simplicity. The process teaches patience and rewards with a final product that elevates any dish and brings a rich, nourishing quality that is hard to match. Whether you make it as a weekly ritual or reserve it for special occasions, Bilona ghee embodies the essence of traditional cooking. And once you experience its unparalleled flavor and texture, it might just become a cherished staple in your kitchen.