What is the difference : Direct heating vs cultured (fermented) cream + bilona:
Method 1: (Collected Cream → Direct Heat → Ghee)
Process:
- Cream (malai) collected over days
- No starter culture (no dahi added)
- Cream is directly heated → gheeWhat happens inside:
- Fat is just separated and clarified
- No fermentation
- No microbial activity
Nutritional impact:
- ✅ Basic vitamins (A, D, E, K) present
- ❌ No probiotic or fermentation benefit
- ❌ Lower butyric acid formation
- ❌ Lower CLA (Conjugated Linoleic Acid)
- ❌ Slightly heavier to digestQuality reality:
- This is standard malai ghee
- Good, but not premium / not medicinal
Method 2: (Fresh Cream → Culture with Dahi → Fermented → Bilona → Makkhan → Ghee)
Process:
- Fresh cream separated from milk
- Small amount of dahi added as starter culture
- Kept 10–24 hours → fermentation starts in cream
- Then churned (bilona) → makkhan
- Then heated → ghee
What happens inside:
- Even though base is cream, fermentation still occurs
- Lactic acid bacteria from dahi:
- Break down fats
- Improve structure of fat molecules
- Create beneficial compoundsThis step is the game changer
Nutritional impact:
- ✅ Better digestibility
- ✅ Higher butyric acid (gut friendly)
- ✅ Higher CLA
- ✅ Improved nutrient absorption
- ✅ Lighter on stomach
Important clarity:
This is:
👉 Cultured cream ghee (semi-bilona type)
👉 Far Better & Nutritional than plain malai ghee
Method 2 is clearly better than Method 1
Because:
- Fermentation = better digestion + better nutrition
- Bilona churning = improves texture & quality
“We’ve made something already good… even better.”
As they say,
“Good things are never cheap… and cheap things are never truly good.”
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