What is Desi cow bilona ghee ?

Desi cow bilona ghee is made from the Indian breed desi Gir cow’s 30-35 ltr milk. Heat milk and butter in clay pots using cow dung. Bilona (churn) is done by hand using a wooden made ravaiya in an earthen pot. this way making pure bilona ghee.

Let’s know it in details:-
Bilona Ghee is prepared by the traditional bilona churned method. Where you first obtain milk from Indian breed desi Gir cow’s, Feed milk first to the calf, then other milk obtain for us. Then you boil milk in earthen pots and keep the milk overnight in clay pots to make curd of it. Once you have curd, you need to make butter out of the curd. Use the Traditional ‘bilona’ process to make ghee from curd. In which the bilona (churn) is done by hand using a wooden made ravaiya in an earthen pot. after that heat butter in clay pots using cow dung. This is the way to get “Pure Bilona Ghee”.
In this process around 30 to 35 Ltr of milk is used to make just 1 KG of ghee! It has all the properties described in Vedas and Ayurvedic Shastras.
Why is Desi cow Bilona Ghee Costly?
Bilona Ghee ( pure desi cow ghee), prepared by the bilona churning method, is more costly than the ghee prepared with the commercial method where companies use machines and chemicals to prepare ghee. In bilona churning method ghee making procedure we make ghee by hand churn method and 30 to 35 Ltr is used to make just 1 KG of ghee. Which makes the Ghee price a little more expensive than the other ghee available on the market.
Have u ever wondered why these days people are afraid of consuming ghee? It’s due to: 

– Bad quality

– Too much adulteration

– Mixing

– Not pure Traditional method

And many more reasons of making this our superfood lose its value.

Our new generation doesn’t know how important it is to consume this superfood and how important it is for their well-being.
Made by 5000 Years Old Vedic Curd Bilona Method where whole milk is cultured to make curd and churned by a wooden churner; clock and anti clockwise to obtain makkhan ( butter ) and then slow cook it on cow dung cakes and wooden fire which is the finest way of making Traditional Bilona Vedic Ghee.
Why is the pure A2 Ghee costlier than the regular ghee.
Let us understand the importance of A2 ghee before we understand why it is priced high.
Several researchers have concluded the health hazards associated with HF cows A1 milk consumption because of A1 beta-casein present in the milk, the report continues to prove that A1 milk and its products lead to diseases like Type 1 diabetes, cancer etc.
On the other hand, indigenous cows’ milk contains A2 beta-casein, which is good for health in numerous ways (no wonder why our ancestors called milk Amruth)
Milk is milk and why is there a difference in pricing? Don’t worry- We will de-code everything in a minute.
A2 milk comes from Indian/African indigenous cows, which give 2 to 6 litres of milk per day based on the bread type.
Now, since indigenous cow gives less milk and considering their rich nutritive value,  one litre of milk is sold between 80-100 rupees in the Indian market. Secondly, the reason for its high pricing is also the reason that these cows produce less milk.
Now Coming to the point, let us understand the cost to prepare one KG of pure ghee in bilona method.
Technically it takes about 30 litres of milk to prepare 1 KG of pure A2 cow ghee. So, if you see it costs a manufacturer approximately 3000 rupees to prepare one KG of ghee.
The majority of brands sell ghee at 600 rupees per  KG by labelling it pure ghee and these are the brands that spend crores of rupees on marketing it with a ‘PURE GHEE’ tag.
Anyways keeping the marketing costs aside, even if it is milked from a buffalo or an HF cow- the cost of preparing ghee comes up to 1200 rupees considering 25 litres of milk, heating cost, rent, labour, transportation and miscellaneous expenses.
Now, if you are still wondering how?  the answer is – It is just not ghee. Instead, it is Vanaspati or dalda ghee made from vegetable oil which contains very low nutrients and obviously comes with tons of unhealthy ingredients that are used to make it smell and taste like ghee.
These unethical practices in the market are costing people’s health with an increased rate of heart attacks and obesity.
By the way, mysteriously the pure A2 ghee melts inside the human body at 37 degrees celsius against the normal body temperature of 37.2 degrees. It is interesting to see how nature has fine-tuned ghee for human consumption with no chance of cholesterol build-up when compared to the adulterated ghee does not melt easily and continues to store up in your body as bad fat.
Research claims that A2 ghee  benefits are immense:

In maintaining Mental & Physical Health

Healthy Hair and Skin

Healthy Vision

Anti-ageing properties

Maintaining Bone Health

Overcome Weakness & Fatigue

Strengthening Immunity

Some of you who are lucky enough must have come across your mother or grandmother preparing ghee by storing butter on a daily basis.. Double lucky you are if you still have access to indigenous cow milk to enjoy the delicious ghee and its granules.

Think again before purchasing ghee next time because we are what we eat.
If you want to understand the significance of the bilona ghee let us find out that the quality of ghee largely depends on what factors – 
Method of making

Substances used during cooking and storing

Quality of milk

Here I will emphasize why the process is so important in making genuine and high-quality milk.
Traditionally the method used in making ghee is milk-to-curd-to-butter (white)-to-ghee. And this is the method our ancestors have been following to make the authentic desi cow bilona ghee.
As a matter of fact, it is important for you to know that most companies make ghee out of milk cream. And that is not the right process to make that healthy ghee you want to include in your family’s diet.
So here let me discuss why exactly the curd-butter-ghee method is better and what difference the ‘bilona’ method of making ghee is so significant for our health and wellbeing.
So what is bilona ghee method?
Once we prepare the curd, it is churned in two directions (left movement and right movement and so forth). So that the curd’s water slowly separates out and the white butter is slowly finding its place on the surface.
A lot of machines follow only one direction, but the traditional way is the bi-directional movement of churning.
It is typically not very fast and helps the foamed butter to separate out, as it moves towards the surface.
We clean this white butter (called ‘makhan’), once again with water. And repeat the bi-directional churning.
By doing this we ensure that there is no trace of milk in the butter, and ghee is without any milk or water.
Ghee prepared in this process is extremely light on the stomach and the nutrient absorption is very high during the digestion.
Let us know the health benefits of bilona ghee made using curd (compared to the other methods)
The critical difference when ghee is made using bilona method is that it creates ‘phospholipids’. This is missing in the ghee made using milk cream. (Check this). Lipids are vital in the diet as sources of energy, fat-soluble vitamins and fatty acids.

Curd-butter-ghee which undergoes bilona method yields high-nutrition ghee. And is very light on the stomach, compared to the milk cream ghee.

Bilona ghee also mobilizes the fat in the body which helps in weight reduction.

Ghee is known to have omega-3 fatty acids and ghee made using bilona method contains more omega-3 fatty acids than the ghee made out of milk cream. This helps in improved heart function and reduced the risk of heart diseases.

Ghee made using the bilona method contains more Docosahexaenoic Acid (DHA) than the milk cream-made ghee. DHA helps lower cancer, heart and other diseases. It also helps in better memory, digestive fire and better lubrication in the joints.

Bilona ghee also contains a higher amount of butyrate acid. This fuels the gut lining harnesses antioxidant powers, stops gut inflammation, protects the brain and reduces the risk of cancer.

Bilona ghee has short-chain fatty acids which reduce the risk of type-2 diabetes, obesity and heart diseases.

Because this method cleans all the traces of milk from the ghee, it is highly suitable for lactose-intolerant people and the shelf life of ghee is very high as well.

Consuming the bilona ghee, the LDL (Low-Density Lipoprotein) Cholesterol is reduced in the body, whereas, the milk cream ghee increases the cholesterol in the body.

Overall, the bilona ghee carries health benefits like reducing the chances of inflammatory, degenerative and chronic diseases. With better memory power, skin, heart and digestion.

Once we prepare the bilona ghee, we can see many small granules which is the identification of authentic Vedic ghee.

Bilona ghee’s cost factor
When we make ghee using the curd-bilona method, the entire process involves manual efforts. And that’s a considerable cost factor.
Besides, the left-over in this method is curd/ buttermilk, whereas, the left-over in the milk-cream method is milk. And milk has more profitable value compared to curd. Again, this adds to the higher cost of ghee made using the bilona method.
Also, most genuine ghee makers prefer packing their ghee in good-quality glass jars, not plastic jars. Because glass jars help maintain the quality and the shelf life of ghee, not the plastic containers.
And again, this adds to the cost as well.
If our main objective is health, then, this curd-based ghee proves to be the more authentic and actual ghee for our health.
So if you are looking to buy ghee the next time, ensure that the brand follows bilona method of making ghee.
At AvyaAgro health we love the handmade manual work and most of the areas involve manual efforts, including milking of cows, as we do not believe in employing the machinery.
The love for the centuries-old tradition and remedies for healthy living makes us obsessed with ancient beliefs and culture here and it motivates us to stay authentic and make authentic products for our overall well-being, and the cow’s well-being too.
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