The Vedic Bilona Method
At ValonaVritti, we don't just make ghee; we preserve a heritage. Our 5-step Bilona method ensures that every jar is packed with nutrition, aroma, and the golden essence of health.
1. Hand-Milking
Our journey begins with our free-grazing Gir cows and Jaffrabadi buffaloes. We ensure ethical hand-milking at a specific time of day to ensure the highest quality A2 milk.
2. Boiling & Cooling
The fresh milk is slowly boiled in traditional earthen pots over cow dung cake fire. This slow heating preserves the nutrients. It is then naturally cooled.
3. Curdling (Jamavan)
A small amount of natural curd culture (Jamavan) is added to the milk. It is left undisturbed overnight to convert into rich, thick curd.
4. Bilona Churning
The most critical step: churning the curd using a wooden Bilona (churner). We churn it in both clockwise and anti-clockwise directions to separate the Makhan (butter) from the buttermilk.
5. Heating Butter
The extracted Makhan is washed and then slowly heated in heavy-bottomed vessels over a low flame. This slow process evaporates the water content, leaving behind pure, golden Ghee.
6. Filtering & Packaging
The ghee is filtered through a muslin cloth to remove any milk solids and manually packed in glass jars to preserve its aroma and freshness.
Experience the Difference
Taste the purity of traditional Bilona Ghee made with love and care in Jamkhambhaliya.
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