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The process involved in A2 Gir cow ghee making using Bilona method
Step 1
Milk Collection & Curd Formation
Fresh A2 cow milk is boiled, cooled, and naturally fermented overnight. This is done to form thick, creamy, and wholesome curd.
Step 2
Churning (Bilona)
The curd is churned with a wooden churner (bilona) in clockwise–anticlockwise motion to separate butter (makhan) from buttermilk.
Step 3
Butter Collection
The creamy white butter (makhan) that rises to the top is carefully collected, while the buttermilk is kept aside for other uses.
Step 4
Slow Heating & Packaging
The butter is then heated on a low flame until it transforms into pure golden A2 ghee, packed with aroma, rich flavor, and nutrients.
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