Bilona Cow Ghee

Regular commercial ghee is made quickly by spinning raw cream in high-speed industrial machines. Authentic Bilona ghee follows the ancient Vedic method: we boil raw A2 cow milk, set it into curd overnight, and then hand-churn that curd using a traditional bidirectional wooden churn (bilona) to separate the butter. This slow process preserves vital nutrients, creates a beautiful granular (danedar) texture, and gives it a deeply nostalgic, rich aroma that commercial methods simply cannot replicate.

No, you should not refrigerate pure Bilona ghee. Refrigeration introduces moisture, which can ruin the texture and cause spoilage. Because it is completely clarified and free of moisture and milk solids, it stays perfectly fresh at room temperature for up to 12 months. Just store it in a cool, dry place and always use a clean, dry spoon to scoop it out.

Yes! During the slow heating stage of the Bilona process, all milk solids (lactose and casein) naturally separate and are meticulously filtered out. What you get in the jar is 100% pure milk fat. Because it is virtually lactose-free and gluten-free, it is incredibly gentle on the stomach and highly recommended for people with dairy sensitivities, as well as those on Keto or Paleo diets.