How to Make A2 Bilona Desi Ghee at Home: A Step-by-Step Guide

Making A2 Bilona Desi Ghee at home is a rewarding process that connects you with traditional Indian culinary heritage. This ghee is prized for its rich flavor, nutritional benefits, and purity. Unlike commercial ghee, homemade Bilona ghee is made using milk from A2 cows, which are known for their unique milk composition. This guide will walk you through each step to create authentic A2 Bilona Desi Ghee in your own kitchen.

Clay pot with creamy homemade Bilona Desi Ghee

Clay pot filled with freshly made creamy Bilona Desi Ghee

What Makes A2 Bilona Desi Ghee Special

A2 Bilona Desi Ghee stands apart because of the milk source and the traditional method used to make it. The milk comes from indigenous Indian cow breeds that produce A2 beta-casein protein, which is easier to digest and considered healthier than the A1 protein found in many commercial dairy products.

The Bilona method involves churning curd made from this milk to extract butter, which is then slowly cooked to produce ghee. This process preserves the natural nutrients and imparts a distinct aroma and taste that mass-produced ghee lacks.

Ingredients and Tools You Will Need

Before starting, gather the following:

• Fresh A2 cow milk (preferably raw and unpasteurized) – 4 liters

• Curd (yogurt) – 1 cup (to ferment the milk)

• A large earthenware or stainless steel vessel for fermenting milk

• Wooden churner or hand blender for churning curd into butter

• Heavy-bottomed pan for cooking butter into ghee

• Clean muslin cloth for straining

• Glass jars for storing the ghee

  
  

Using fresh A2 milk is crucial to get the authentic taste and health benefits of Bilona ghee.

Step 1: Preparing the Curd

Start by turning the fresh A2 milk into curd, which is the base for making butter.

1. Boil the milk and let it cool to a warm temperature (around 40°C or 104°F).

2. Add 1 cup of fresh curd to the warm milk and mix well.

3. Cover the vessel with a lid or cloth and keep it in a warm place for 12 to 24 hours to ferment. The milk will set into thick curd.

   
   

Fermentation time depends on the ambient temperature; warmer climates speed up the process.

Step 2: Churning the Curd to Extract Butter

Once the curd is ready, the next step is to churn it to separate butter from buttermilk.

1. Transfer the curd into a wooden or stainless steel churner.

2. Churn vigorously by hand or use a hand blender until the butter separates and floats on top. This may take 15 to 30 minutes.

3. Collect the butter and drain the buttermilk. The buttermilk can be saved for other uses like cooking or drinking.

   
   

The butter you get here is fresh and free from additives, perfect for making pure ghee.

Step 3: Cooking Butter to Make Ghee

Now, convert the butter into ghee by slow cooking.

1. Place the butter in a heavy-bottomed pan and melt it on low heat.

2. As the butter melts, it will start to foam and then clarify. Keep stirring gently.

3. After some time, the milk solids will settle at the bottom and the liquid will turn golden yellow.

4. When the ghee stops bubbling and you see clear golden liquid with browned milk solids at the bottom, turn off the heat. This usually takes 20 to 30 minutes.

   
   

Be careful not to burn the ghee; slow cooking is key to preserving flavor and nutrients.

Step 4: Straining and Storing the Ghee

To get clear ghee, strain it properly.

1. Let the ghee cool slightly but remain warm.

2. Pour it through a clean muslin cloth or fine sieve into a dry, airtight glass jar.

3. Store the ghee at room temperature away from direct sunlight.

   
   

Proper storage ensures the ghee stays fresh for months.

Tips for Perfect A2 Bilona Desi Ghee

• Use fresh, high-quality A2 milk for the best taste and health benefits.

• Maintain a warm environment for curd fermentation to get thick curd.

• Churn thoroughly to extract maximum butter.

• Cook the butter slowly on low heat to avoid burning.

• Use clean utensils and jars to prevent contamination.

  
  

Health Benefits of A2 Bilona Desi Ghee

Bilona ghee made from A2 milk is rich in healthy fats, vitamins A, D, E, and K, and antioxidants. It supports digestion, boosts immunity, and provides energy. Many people prefer it over commercial ghee because it is free from preservatives and artificial additives.

Common Mistakes to Avoid

• Using pasteurized or homogenized milk instead of fresh A2 milk can affect flavor and quality.

• Overheating the butter can cause burnt taste and loss of nutrients.

• Not fermenting the milk properly results in weak curd and less butter.

• Storing ghee in a wet or unclean container can spoil it quickly.

  
  

Final Thoughts on Making Your Own A2 Bilona Desi Ghee

Making A2 Bilona Desi Ghee at home takes time and patience but rewards you with a pure, flavorful product that enhances your cooking and health. By following these steps carefully, you can enjoy the authentic taste and benefits of traditional Indian ghee made the right way.

Try making your own batch and experience the difference fresh, homemade Bilona ghee brings to your meals. It’s a simple process that connects you to a rich culinary tradition and offers a wholesome ingredient for your kitchen.