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Ghee consumption has innumerable health benefits, according to Ayurveda. Strengthening immunity, losing weight, and improving digestion are just a few. However, all of these advantages are due to the use of ‘Pure Desi Cow Ghee,’ which is produced using the ancient Ayurvedic method (Bilona). Various improvisations have occurred during the process of manufacturing Ghee. Every household has created its own way of manufacturing ghee, with certain Ayurvedic adjustments. Earthomaya is completely dedicated to bringing you the best, purest Desi Ghee prepared according to the ancient Ayurvedic process.
Ayurveda has prescribed 5 sanskars (steps) to be performed on the Milk to make Ghee. With these 5 sanskars, we get the purest and the healthiest form of desi ghee. Read the entire article and expand your knowledge on the process of making A2 Ghee.
How To Make Curd Churned Bilona Ghee
The Bilona process is divided into five steps that are all linked together. These steps go from obtaining the raw material (Milk) to producing the final product; Ghee or clarified butter. These five steps are known as Sanskars in the traditional ayurvedic technique. The secret to making the best quality Ghee is to follow these 5 Sanskars mentioned below.
People believe that making Ghee is best & auspicious during a Full Moon. Because this is when the moon’s qualities, Soma, infuses into the Ghee. Click here to know more about the Earthomaya A2 Ghee prepared using this traditional Ayurvedic method.
Sanskar 1 – Boiling
The first Sanskar in the bilona process of making Ghee is to boil the Milk. This boiling procedure is beneficial in two ways. The boiling process completely disinfects the milk making it safe to consume. On the other hand, cow milk becomes more concentrated when boiled.
The quality of Ghee is determined by the quality of the Milk and the quality of the grass consumed by the cow. Other elements that affect milk quality includes; the weather, the health of the cow, and living conditions. 1 litre of Ghee requires approximately 25-30 litres of cow milk. In Ayurveda, only grass-fed cow’s Milk is used.
Sanskar 2 – Curdling
In the next step, the curd is made from boiled Milk. After boiling the milk, a tablespoon of existing curd or any other natural sour ingredient, such as a few drops of lemon juice or tamarind, is added, and the mixture rests in a warm area overnight. Before beginning the churning process, the curd is stored in a cool place once set.
Sanskar 3 – Churning
This is the most important Sanskar in the production of A2 Ghee. The curd is churned using a wooden churner known as a bilona to produce fermented butter (makkhan). Bilona churns curd in two ways, one clockwise and the other anticlockwise. Churning is a lengthy process. Once the curd is divided into butter and buttermilk, we get the loni/makkhan. (Adding cooled water while churning is helpful.)
Sanskar 4 – Separating
When we churn buttermilk for some more time, the makkhan separates from the buttermilk, leaving fermented butter (makkhan) floating on top. This makkhan is then extracted and used to make Ghee in a separate vessel.
Wait! We Do Not Throw Away The Buttermilk! You may make a great refreshing drink out of it by adding some salt or cumin powder. People also add Green chillies, ginger, coriander leaves, and cumin to consume the buttermilk. People also use this buttermilk to make Kadhi, a traditional Indian meal.
Sanskar 5 – Heating
The Makkhan/Loni is then placed in a stainless steel pot and heated over medium-high heat. After the butter has reached a gentle boil, it is left to continue to cook on a low flame. During this process, all of the water is boiled away. When the butter starts to become clear, there shows a visible layer of solids at the bottom of the pot. And this is it! The Ghee is almost done! The butter will become yellow-golden, and you will be able to smell the nutty aroma of authentic cow ghee at this point. The golden liquid ghee is then filtered through a strainer and kept in glass jars for sale. It is essential to store the Ghee in a dry jar because water will spoil it.
Video on How To Prepare A2 Desi Cow Ghee Using Bilona Method
Earthomaya A2 Desi Cow Ghee | How to prepare | Ghee from curd| Bilona Method | Full process
We are preparing A2 Desi cow ghee with Bilona Curd Churning method. A2 Ghee has many health benefits and medicinal properties.
Why Is Bilona Process The Right Way To Prepare Ghee?
Let us know some of the reasons why it is the right way to prepare Ghee;
- When Ghee is made via the bilona method, it produces ‘phospholipids’, which is our body requirement. And, this isn’t present in Ghee prepared with milk cream. As sources of energy, fat-soluble vitamins, and fatty acids, lipids are essential in the diet.
- The bilona technique produces high-nutrition Ghee. It is quite light on the stomach in comparison to milk cream ghee. Bilona ghee also helps to mobilise fat in the body, which aids in weight loss.
- Ghee contains omega-3 fatty acids, and bilona ghee contains more omega-3 fatty acids than Ghee prepared from milk cream. This contributes to better cardiac function and a lower risk of heart disease.
- Ghee made with the bilona technique has a higher concentration of Docosahexaenoic Acid (DHA) than Ghee made with milk cream. DHA aids in the prevention of cancer, heart disease, and other disorders. It also aids in the improvement of memory, digestive fire, and joint lubrication.
- Butyrate acid is also more abundant in Bilona ghee. This nourishes the gut lining, increases antioxidant activity, reduces gut inflammation, protects the brain, and lowers cancer risk.
- Short-chain fatty acids in Bilona ghee lower the risk of type 2 diabetes, obesity, and heart disease.
- The Bilona procedure removes all traces of Milk from the Ghee which leads to extended shelf life, and moreover, it is ideal for lactose intolerant individuals.
- The LDL (Low-Density Lipoprotein) Cholesterol in the body is lowered when bilona Ghee is consumed, whereas the milk cream ghee increases the cholesterol in the body.
Our bilona ghee offers all of the above benefits and is made exclusively from A2 Milk using traditional methods, making it a healthier option while also adding natural taste to cuisine.
This was the Bilona process which is used to prepare A2 Ghee. A2 Ghee has many health benefits and medicinal properties.
Always remember that even if a product claims that it comes straight from the farms, we must validate its authenticity. And, this is where the Earthomaya Guarantee comes in handy. All products on earthomaya.com are made using the ayurvedic processes and give you purity.
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