What Are the Benefits of Bilona Ghee Process Compared to Commercial Ghee?

In today’s health-conscious era, traditional food processes are making a powerful comeback. Among them, the bilona ghee process is gaining popularity for producing high-quality ghee that goes beyond taste—delivering therapeutic benefits. So, what makes bilona ghee different from commercially produced ghee?

Let’s break down the process, compare the benefits, and understand why health enthusiasts and Ayurveda practitioners swear by it.

What Is the Bilona Ghee Process?

The bilona method is an ancient Indian technique used to extract ghee from curd, not cream. Here’s a quick overview:

1. A2 cow milk—preferably from desi breeds like Gir or Sahiwal—is boiled and then cooled.
2. A natural curd culture is added to this milk and allowed to ferment overnight.
3. The curd is churned using a wooden churner (bilona) to separate the butter from buttermilk.
4. The butter is then slowly simmered on low heat to yield pure organic ghee with a golden hue and a nutty aroma.

This slow and deliberate process is what separates bilona ghee from factory-processed ghee, where cream is directly heated and processed in bulk with high temperatures, often degrading nutrients.

Top Benefits of Bilona Ghee Over Commercial Ghee

• Rich in Nutrients and Healthy Fats: The bilona ghee process preserves essential fat-soluble vitamins like A, D, E, and K. It’s also rich in omega-3 and omega-9 fatty acids, which are essential for brain and heart health. Commercial ghee often loses these nutrients due to high-heat processing.

• Supports Digestion: A2 organic ghee produced via bilona method contains butyric acid, a short-chain fatty acid that supports gut health and helps reduce inflammation. It also stimulates stomach acid secretion, aiding digestion—a claim well-rooted in Ayurveda.

• Less Bloating and Acidity: Many people report experiencing less bloating and acidity when they switch from processed ghee to bilona ghee. Since it’s made from curd and not cream, this method ensures natural probiotic benefits in the early stages of production. When churned correctly, the ghee becomes lighter and easier to digest.

If you’re following an Ayurvedic diet, bilona ghee is often recommended as a base for herbal formulations due to its penetrative and healing properties, especially when made from desi Sahiwal or gir cow ghee.

• Better for Lactose-Intolerant People: Since bilona ghee is made from curd and undergoes fermentation and clarification, it contains minimal to zero lactose and casein, making it safer for lactose-intolerant individuals.

• Boosts Immunity and Metabolism: The high concentration of antioxidants and CLA (Conjugated Linoleic Acid) in desi cow ghee made using bilona method supports immunity and can boost metabolism. CLA is known for its role in fat burning and lean muscle development.

• Chemical-Free and Ethical: Pure organic ghee made from desi gir cow ghee via bilona process is usually free from hormones, preservatives, and synthetic additives. Moreover, the process respects the cow’s health and milk cycle, promoting sustainable dairy farming.

How to Identify Bilona Ghee in the Market

• Look for terms like “A2 Desi Ghee,” “Bilona Process,” or “Traditional Hand-Churned” on labels.
• Verify if the source milk is from A2 cows such as Gir or Sahiwal.
• Check for small-batch production claims; bilona ghee is rarely mass-produced.

While commercial ghee may be easier to find and cheaper, it often lacks the nutritional profile and authenticity of ghee made via the bilona ghee process. If you’re investing in your health, especially for long-term benefits, switching to A2 organic ghee from desi cow milk is a wise choice.

Bilona ghee fuels your body, heals your gut, and nourishes your soul—making it a truly functional and wholesome food. Not only does bilona ghee taste better, but it also works as a functional food—fueling your body, healing your gut, and nourishing your soul.