Bilona Method - Traditional Technique Used To Make Ghee

The Bilona method, also known as the traditional Indian method or hand-churned method, is a traditional technique used to make ghee, a type of clarified butter commonly used in Indian cuisine. The process involves using curd or yogurt to make butter and then clarifying it to obtain ghee.

 

Here's a step-by-step explanation of the Bilona method:

 

1. Curd Preparation: Start by collecting fresh cow's milk and allowing it to ferment naturally by leaving it undisturbed for a few hours or overnight. The fermentation process converts the milk into curd or yogurt.

 

2. Churning: Take the curd and churn it vigorously using a wooden hand-held churner known as a madhani. This process separates the butterfat from the buttermilk. Churning is usually done in a large earthenware pot or a vessel called a matka.

 

3. Butter Separation: After continuous churning, you will notice a separation occurring between the solid mass (butter) and the liquid (buttermilk). The butter will start to form clumps and float on top.

 

4. Butter Collection: Once the butter is fully separated, carefully collect it from the top of the churned buttermilk and transfer it to another container. The collected butter is known as makkhan or white butter.

 

5. Clarification: Take the collected butter and heat it in a thick-bottomed pan over low heat. As the butter melts, it will start to bubble and release moisture. Continue heating until the moisture evaporates and the butter turns golden in color.

 

6. Skimming and Straining: During the clarification process, impurities and milk solids will settle at the bottom. Use a ladle or spoon to skim off the foam that forms on the surface. You can also use a fine-mesh strainer or cheesecloth to strain the ghee and remove any remaining impurities.

 

7. Ghee Formation: Once the ghee is free of impurities, it is ready to be collected and stored in a clean, dry container. As the ghee cools, it solidifies and acquires a rich golden color and a nutty aroma.

 

The Bilona method is considered to be the traditional and authentic way of making ghee, and it is believed to yield a higher quality product with a distinct flavor. It requires manual effort and time compared to modern methods that use machines for churning and separation.