WHY A2 DESI COW BILONA METHOD GHEE IS SO EXPENSIVE AND PUREST FORM?

It takes 30-35 liters of milk to produce just 1 liter of Ghee. In summer, it’s even harder to
extract ghee, pushing milk usage to 35 liters. With village cow milk costing 60 Rs per liter on
average, the milk alone costs 1800 Rs for 30 liters. Then Cost in labor, utensils, cow dung
cakes, wood, breakage, transportation, and packing is extra. This Authentic bilona method
ensures purity, unlike cheaper alternatives with possible adulteration.”

BILONA GHEE-MAKING PROCESS

1. Allowing the calf to drink its mother’s milk first, followed by washing the cow’s nipples
(Thann). Milk is then hand-milked from grass-fed cows.

2. The milk is stored in earthen pots (Ghada / Matka) over a slow fire fueled by cow dung
cakes for 7-8 hours. Thick cream forms on top, giving the milk a yellowish hue.

3. Once the milk temperature cones down to 38-40 degrees Celsius, it is transferred to
another pots (Ghada / Matka) to culture into curd overnight using a starter culture (Khatti
Chaach or Dahi).

4. The next morning, thick curd with cream is churned by hand using a wooden bilona
stick for 30-45 minutes, adding water during the process. The butter (Makkhan) that forms is
collected in an other earthen pot, leaving behind 20-25 liters of buttermilk (lassi).

5. The butter is heated slowly to produce 1000-1100 ml of the purest A2 Desi Cow Bilona
Ghee from Cow breeds like Gir, Kankrej, Sahiwal, and Red Sindhi Cows. This entire process
takes 2-3 days and is prepared fresh we don’t stock.