Our Bilona Ghee is made following the ancient Bilona method, which has been practiced for centuries in India. The A2 milk from our Sahiwal cows on the farm is collected, boiled in an iron kadai over a wood fire, and cooled to room temperature. It is then transferred to a container, where yogurt is added to set into curd overnight. The curd is churned in the early morning hours (3am-5am) to obtain fresh cultured butter (Makkhan). The Makkhan is heated over a wood fire to produce pure ghee.
