Ghee (Made Bilona method from the fresh milk of our Farm cows – A2 breed Umblachery and Kangeyam)
Bilona processing is a traditional method of making ghee that involves churning curd or yogurt to extract butter, which is then heated to produce ghee.
The bilona process starts by fermenting milk to create curd or yogurt, which is then churned using a stone grinder to separate the butterfat from the liquid. The butterfat is collected and heated slowly with turmeric leaves over low heat until the water content evaporates and the butterfat turns into ghee. This slow heating process helps to preserve the natural flavor and aroma of the ghee, while also removing any impurities or unwanted elements.
One of the key benefits of bilona processing is that it produces a higher quality and more nutritious ghee compared to other methods. The churning process helps to break down the milk fat into smaller particles, which makes it easier for the body to digest and absorb also making it rich in postbiotics.
In addition, the bilona process is believed to have several health benefits, according to Ayurvedic medicine. It is thought to promote digestive health, boost the immune system, and improve overall well-being. Some studies have also suggested that ghee produced using the bilona method may have higher levels of beneficial nutrients, such as omega-3 fatty acids and conjugated linoleic acid (CLA). While it may be more time-consuming and labor-intensive, but it is well worth the extra effort.
Sending you all the good health!