Different Types of Ghee Making Process

India produces over 4 million tonnes of ghee annually, making it one of the largest producers in the world. With a rich culinary heritage, India also ranks among the top consumers of ghee worldwide. From the household kitchens to the Indian temples, ghee is not just a cooking fat but a cultural cornerstone, used in food, rituals, Ayurveda, and even skincare. Its rich aroma and golden hue have made it a symbol of purity and nourishment for centuries. But while ghee is celebrated across the country, the process of making ghee varies widely. Some families still rely on age-old techniques passed down through generations, while the modern ghee-making process in factories involves high-end machines to meet soaring demand.

Each process, whether rooted in tradition or optimized for efficiency, affects the taste, texture, and nutritional value of the final product. These are not vague claims; several peer-reviewed studies have examined how different methods, from the indigenous Bilona to direct-cream and continuous processing, influence factors such as fatty-acid composition, volatile flavor compounds, and shelf life.

To provide a balanced perspective, we have evaluated peer-reviewed studies and scientific research that examine these methods from nutritional, cultural, and industrial standpoints. In this blog, we’ll explore five major ghee-making processes, comparing their steps, benefits, and relevance in today’s context.

Bilona Method of Making Ghee

Bilona Method is the ancient Indian technique of ghee preparation and is regarded as the most authentic way of making A2 desi ghee. Compared to quick, contemporary techniques of cream separation and direct heating, the bilona ghee-making process is a gradual, step-by-step method. Each phase, boiling milk, curd fermentation, churning, butter clarification, and final filtration, preserves the nutritional richness, medicinal qualities, and cultural essence of pure organic ghee. The end product is a golden-yellow ghee with the original aroma, depth of flavor, and essential fatty acids that support immunity and digestion.

Step 1: Selection and Boiling of Milk

The process begins with careful sourcing of milk, preferably from indigenous A2 cow The quality of this milk directly impacts yield, taste, and storage life. Factors such as fat content, freshness, and freedom from contaminants make it ideal for producing nutrient-rich organic ghee.

The raw milk is boiled at 90–95 °C for 5–10 minutes, which destroys microbial impurities and extends shelf life. This pasteurization-level treatment not only ensures safety but also partially denatures proteins, improving flavor development during clarification. Since the fat-soluble vitamins A, D, E, and K are heat-stable, this step preserves the ghee’s nutritional benefits, making bilona A2 ghee a source of natural immunity-boosting compounds. The milk is then cooled to 40–45 °C,the ideal range for inoculation with starter cultures. Proper thermal conditioning ensures fermentation success, making the final ghee lighter, easier to digest, and stable for long-term storage.

Step 2: Inoculation and Curd Formation

The boiled milk is inoculated with starter culture, typically a spoon of curd from the previous batch, and incubated at 30–35 °C for 8–10 hours. During fermentation, lactose is converted into lactic acid, lowering the pH to ~4.6. This acidification destabilizes casein micelles, forming firm curds.

Apart from structural changes, fermentation produces probiotic metabolites and volatile flavor compounds like acetaldehyde and diacetyl. These enhance both the aroma and health benefits of the final product. As a result, traditional bilona ghee is not only rich in taste but also improves gut health and digestibility. This step transforms ordinary milk into a nutrient-enhancing base, ensuring that pure desi ghee retains medicinal qualities valued in Ayurveda.

Step 3: Churning and Fat Separation

The curd is churned using a wooden bilona churner, moved alternately clockwise and anticlockwise with ropes. This rhythmic motion breaks down fat globules, causing them to aggregate and form butter while releasing buttermilk. Scientifically, this is known as phase inversion,shifting from an oil-in-water system (curd) to a water-in-oil system (butter).

Churning for 30–60 minutes yields butter (80–82% fat) and probiotic-rich buttermilk. The slow, traditional churning technique ensures superior texture, improved digestibility, and authentic flavor. Unlike industrial shortcuts, this process creates A2 bilona ghee that is light on the stomach, naturally aromatic, and nutritionally superior to other ghee-making methods.

Step 4: Recovery and Washing of Butter

Once separated, butter granules are skimmed off and washed with cold water (5–10 °C). This step eliminates traces of buttermilk, lactose, and lactic acid that could otherwise cause spoilage. Repeated washing purifies the butter, enhances shelf stability, and ensures the clarified ghee develops a clean, nutty taste instead of sour undertones.

By removing unwanted residues naturally, this step allows the production of organic ghee without preservatives, supporting both traditional purity and modern food safety. The result is ghee with a longer shelf life, suitable for home kitchens, Ayurveda therapies, and ritual use.

Step 5: Clarification of Butter into Ghee

The washed butter is placed in heavy-bottomed iron or stainless-steel vessels and heated gradually from ambient temperature to 110–120 °C. At ~100 °C, water evaporates vigorously, creating bubbles. Between 110–115 °C, most water is lost, and bubbling reduces. Finally, at 120–125 °C, residual milk solids sink to the bottom and undergo controlled browning.

These Maillard reactions release volatile compounds such as diacetyl, furans, and lactones, which give bilona A2 ghee its signature nutty fragrance and pale golden hue. Gentle stirring ensures even heating, preventing scorching and protecting the vitamins and antioxidants present. The slow clarification not only enriches the taste but also maximizes nutrition benefits, making it a valuable dietary fat for health-conscious consumers.

Step 6: Filtration and Packaging

Once clarification is complete, the ghee is filtered warm through stainless-steel sieves or muslin cloth to remove browned curd particles. The result is a smooth, clear liquid that is cooled to 30–35 °C before being transferred into sterilized glass jars or steel containers.

The final composition is >99% milk fat, <0.3% moisture, and trace solids (<0.2%). Due to its low water activity, properly stored bilona desi ghee is shelf-stable for 6–12 months without refrigeration. Its combination of purity, authentic flavor, and long-lasting stability makes it the gold standard in traditional ghee making.

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Direct Cream Method

The Direct Cream Method is a modern and convenient ghee-making process widely used in households and small dairies. Unlike the bilona method, it skips fermentation and churning, relying directly on the cream (malai) collected from milk. This makes it a quick ghee-making process, saving both time and labor while still producing pure homemade ghee with a pleasant nutty flavor and golden appearance. It is particularly popular in urban kitchens and small-scale setups where efficiency is valued.

Step 1: Collection of Cream

This method begins with the collection of cream (malai) directly from milk. Fresh milk is sterilized at ~90–95 °C to destroy microbes and extend storage quality. When cooled to ~4–5 °C, fat globules naturally rise and form a thick cream layer. In households, this cream is skimmed daily and stored under refrigeration until a sufficient amount is collected. In dairies, mechanical cream separators apply centrifugal force to separate cream with ~35–40% fat.

By bypassing the fermentation and churning stages, this step makes the process simple and household-friendly, requiring minimal equipment or expertise.

Step 2: Melting and Heating of Cream

The collected cream is placed in a heavy-bottomed vessel and gently heated from room temperature to ~110 °C. During this stage, the fat melts, and about 55–60% water evaporates in the form of steam. The bubbling and foaming seen on the surface are signs of moisture escaping. Moderate heating prevents scorching, ensuring that the cream converts smoothly into butterfat.

This stage demonstrates the time-saving nature of the method, as it allows ghee to be prepared within a few hours once cream has been collected.

Step 3: Separation of Milk Solids

As heating continues, non-fat milk solids (lactose and casein residues) coagulate and settle at the bottom. At ~120–125 °C, these undergo browning reactions, which release nutty, caramel-like flavors into the ghee. Stirring gently ensures even heat transfer and prevents burning of solids, which could otherwise lead to bitterness.

The outcome is homemade ghee with a mild yet pleasant aroma and a golden-yellow appearance, ideal for everyday cooking.

Step 4: Clarification and Filtration

Once the bubbling subsides and the ghee turns transparent, heating is stopped. The hot ghee is filtered through fine cloth or mesh to remove browned solids. This step ensures a clean, smooth liquid ghee with consistent texture and flavor, making it suitable for both household use and small commercial sales.

Step 5: Cooling and Storage

The filtered ghee is cooled to ~30–35 °C before being stored in sterilized jars or steel containers. Airtight packaging protects it from moisture and air, extending its shelf life for several months at room temperature. The final composition typically contains >99% milk fat, <0.3% moisture, and only trace solids.

Because the Direct Cream Method requires less milk and fewer steps, it is far more cost-effective compared to traditional bilona ghee. While it lacks the probiotic benefits of fermentation, its simplicity, speed, and affordability make it the most popular homemade ghee method in urban households.

Creamery Butter Method

The Creamery Butter Method is the most widely adopted process in large-scale ghee factories. It was designed to process milk in bulk, ensuring cost-efficiency, standardization, and extended shelf life. Unlike the bilona or direct cream methods, this approach introduces butter as an intermediate product, giving manufacturers greater control over fat content and uniformity. The result is consistent, high-quality ghee suited for commercial demand.

Step 1: Cream Separation

Raw whole milk is first standardized for fat percentage and then passed through centrifugal cream separators. These machines spin at high speeds, separating cream (with ~35–40% milk fat) from skim milk. Standardizing the fat at this stage ensures that the final ghee will have uniform quality and sensory properties. The skim milk is directed to other dairy applications, such as cheese and skimmed milk powder, making the process economically viable and resource-efficient.

Step 2: Cream Ripening and Churning

The separated cream is chilled quickly to ~8–10 °C and ripened for 8–12 hours, which allows partial crystallization of milk fat and improves churning efficiency. The ripened cream is then fed into mechanical churners. Agitation breaks the fat-in-water emulsion of cream, leading to phase inversion, where fat globules aggregate to form butter granules, while the liquid phase separates as buttermilk. The butter obtained has ~80–82% fat and ~16–17% moisture.

This stage ensures standardized fat content and provides an opportunity for by-product utilization,the buttermilk produced can be repurposed in beverages or bakery products, adding economic value.

Step 3: Melting of Butter

The butter is washed to remove traces of buttermilk and then melted in ghee kettles or steam-jacketed kettles. Heating is carefully controlled, gradually raising the temperature to ~110–120 °C. This allows water to evaporate slowly without overheating localized areas.

The use of steam-jacketed kettles and controlled heating ensures high efficiency, enabling factories to process large batches quickly while retaining the smooth liquid fat phase required for consistent ghee production.

Step 4: Clarification and Browning of Solids

During clarification, casein and lactose residues precipitate to the bottom of the vessel. As the temperature reaches ~120–125 °C, these undergo Maillard reactions and caramelization, producing volatile compounds like diacetyl and lactones that give ghee its nutty, caramel flavor.

Controlled heating and gentle stirring ensure that the ghee develops a uniform flavor and quality across every batch. Industrial monitoring prevents over-browning, ensuring that bitterness and color inconsistencies are avoided.

Step 5: Filtration and Collection

When the bubbling subsides and the ghee turns transparent golden-yellow, heating is stopped. The ghee is filtered through fine sieves or muslin cloth. Large factories often use stainless steel filters or centrifuges, which provide better throughput and cleanliness. This step ensures that the ghee has a clean appearance and smooth texture, meeting the demands of commercial-scale ghee production.

Step 6: Cooling and Packaging

The clarified ghee is cooled slowly to ~30–35 °C before being packed into sterilized tins, glass jars, or multilayer pouches. Slow cooling minimizes oxidative rancidity and maintains a smooth, appealing texture. The final product, with >99% milk fat, <0.3% moisture, and trace solids, has a shelf life of 6–9 months, making it highly suitable for retail distribution and export.

Prestratification Method

The Prestratification Method is a modern ghee-making process designed for industrial dairies. Unlike traditional bilona or direct cream methods, this approach uses butter stratification under controlled melting to enhance fat recovery, conserve fuel, and minimize processing losses. It is especially valued in bulk ghee production because it delivers higher yield, energy savings, and fewer off-flavors compared to conventional batch systems.

Step 1: Butter Preparation

The process begins with cream separated from whole milk using centrifugal separators, standardized to ~35–40% fat. This cream is then churned to yield butter, containing ~80–82% fat, 16–17% water, and trace milk solids. The butter may be washed beforehand to eliminate buttermilk residues that could otherwise cause spoilage or sour flavors.

This step ensures that the raw material is clean and optimized for higher fat recovery, laying the foundation for improved ghee yield.

Step 2: Controlled Melting

The butter is transferred to large vats or ghee kettles and gradually heated to ~80–85 °C. At this temperature, natural stratification occurs, dividing the butter into three layers:

• Top Layer – Fat-rich phase containing most of the ghee.
  

• Middle Layer – Proteinaceous curd particles and coagulated casein.
  

• Bottom Layer – Water and dissolved non-fat solids.

This separation allows the process to remove water and curd early, reducing heating requirements later. By minimizing the duration of high-temperature treatment, this step not only saves 10–15% in fuel expenses but also lowers the risk of burnt flavors, making it a fuel-efficient ghee-making process.

Step 3: Layer Separation

After stratification, the middle curd layer and the bottom aqueous layer are carefully drained off, leaving behind the fat-rich phase. By eliminating a large portion of non-fat solids and water at this stage, the subsequent heating process becomes shorter and more efficient.

This controlled removal reduces burnt residues and ensures that the ghee develops a cleaner, purer flavor profile, suitable for large-scale production where consistency matters.

Step 4: Clarification of Fat Phase

The remaining fat-rich layer is reheated to ~110–120 °C under controlled conditions. This step evaporates residual moisture and allows mild browning of leftover solids. Volatile compounds such as lactones and aldehydes are released, imparting the distinct nutty aroma of ghee.

Because most curd and water were already removed, the heating time is reduced compared to conventional methods. This not only conserves energy but also decreases the likelihood of over-browning, ensuring fewer off-flavors and more uniform quality across batches.

Step 5: Filtration and Packaging

The clarified golden ghee is decanted and filtered through muslin cloth or industrial stainless-steel sieves to remove residual particles. It is then cooled to ~30–35 °C and packed into sterilized tins, jars, or multilayer pouches.

The shorter processing cycle and reduced fuel consumption make this method commercially feasible for medium and large dairies, while the improved yield ensures maximum utilization of raw milk.

Continuous Method

The Continuous Method is the most advanced and mechanized ghee production system, designed to overcome the limitations of batch processes such as the creamery butter or prestratification methods. By integrating cream separation, melting, evaporation, clarification, and filtration into one seamless flow, this process enables round-the-clock ghee production with high throughput and consistent quality. It is the preferred choice for large dairies and export-oriented factories, as it delivers uniform results on a global scale.

Step 1: Cream Separation and Standardization

The process begins with whole milk fed into centrifugal separators to obtain cream standardized to ~35–40% fat. This mechanized step provides homogeneous raw material, ensuring that the downstream production line consistently delivers ghee of the same quality. The skim milk separated in this stage is diverted to other dairy applications, maximizing economic efficiency.

By guaranteeing a steady, uniform input, this step establishes the foundation for consistent fat content, color, and flavor in the final ghee, essential for export-quality production.

Step 2: Feeding into Continuous Equipment

The standardized cream is pumped into a continuous ghee plant, which consists of interconnected chambers that handle melting, moisture evaporation, clarification, and separation of solids. Unlike batch systems, where each step is carried out sequentially with pauses, this process allows for constant flow, minimizing downtime and human intervention.

The streamlined design ensures uniform quality control across large volumes of production, a critical advantage for supplying both domestic and international markets.

Step 3: Heating and Evaporation of Moisture

Inside the processing chambers, cream is gradually heated to ~110–120 °C using steam-jacketed vessels or heat exchangers. Modern thin-film evaporators enhance this step by spreading cream into a thin layer, allowing ~55–60% water content to evaporate quickly and evenly.

This approach reduces energy consumption while ensuring even thermal treatment. By combining energy efficiency with speed, factories can process thousands of liters per day without interruptions.

Step 4: Separation of Non-Fat Solids

As moisture evaporates, non-fat milk solids (such as proteins and lactose) coagulate. These solids are continuously removed using clarifiers or centrifuges, preventing accumulation in the fat phase.

This stage is vital for producing clear, particle-free ghee with an extended shelf life, while automated solid removal also improves hygiene and food safety by limiting manual handling.

Step 5: Clarification and Flavor Development

The degassed fat is held briefly at ~120–125 °C to trigger mild browning reactions. This controlled step generates volatile flavor compounds like lactones, which give ghee its characteristic nutty aroma. Because heating time and temperature are precisely managed, there is minimal risk of over-browning.

The result is uniform flavor and aroma across large-scale production lots, ensuring reliability for both domestic cooking use and international export.

Step 6: Cooling, Filtration, and Packaging

The purified ghee is rapidly cooled to ~30–35 °C using plate or tubular heat exchangers. It then undergoes fine filtration to remove any remaining particles before being packed in sterilized tins, jars, or multilayer pouches. Automated filling equipment ensures hygienic handling, reduces oxidation, and extends shelf stability.

With its high efficiency, hygiene standards, and scalability, the Continuous Method has become the backbone of industrial ghee production. It combines high throughput, consistent quality, energy savings, and export suitability, making it the most future-ready ghee-making system in modern dairies.

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Comparison Between Bilona vs Other Ghee Making Methods

How It’s Made

Bilona ghee is made the slow, traditional way, milk is boiled, set into curd, churned into butter, and gently simmered on low flame. This process, with its fermentation step and careful heating, gives Bilona ghee its golden color, grainy texture, nutty aroma, and layered taste. Commercial ghee, on the other hand, usually skips fermentation, taking cream straight from milk and cooking it quickly at high temperatures in large machines. The result is uniform and efficient, but flatter in flavor. As per the study by Kataria & Singh (2025) found that while all ghee is about 99% milk fat, curd-based Bilona ghee retains a richer mix of natural flavor compounds like lactones and ketones, which explains its deeper aroma and authentic taste.

Digestibility & Lactose: Tradition Eases Tolerance

One of the defining steps of Bilona is curd fermentation, which partially breaks down lactose and casein before churning. This makes the butter, and eventually the ghee, easier to digest for many consumers. In addition, most residual lactose and proteins are washed away with the buttermilk during churning. A study by Portnoi et al. (2015) demonstrates that ghee, even when made by cream-based methods, contains less than 3 mg of lactose per 100 g,an amount considered negligible for most people with lactose intolerance. However, the fermentation inherent to Bilona adds a probiotic dimension, producing metabolites and peptides that further reduce allergenic potential and may support gut health. This makes Bilona particularly attractive to those with dairy sensitivities, while cream-based ghee, although generally safe, lacks this extra fermentative benefit.

Nutrient Retention: Sensitive Fats Kept Alive

Both Bilona and commercial ghee are composed of about 99% milk fat, carrying essential fat-soluble vitamins like A, D, E, and K, along with short-chain fatty acids such as butyrate. But where they diverge is in how well they preserve delicate long-chain fatty acids and micronutrients. A study by Joshi (2014) found that ghee prepared via the curd-churning method contained significantly higher levels of DHA (docosahexaenoic acid), an omega-3 fatty acid vital for brain function, vision, and cardiovascular health, compared to ghee made by the direct-cream method. The difference is linked to Bilona’s gentle clarification at low temperatures, which minimizes thermal degradation. Industrial ghee, subjected to higher heat and continuous processing, tends to lose some of these fragile compounds. Thus, while both provide nourishment, Bilona’s method allows it to retain more of the “good stuff.”

Flavor & Aroma: Complexity vs Consistency

The sensory experience of Bilona ghee is markedly different from its industrial counterpart. It is often grainy in texture (danedaar), golden in color, and carries a nutty, layered fragrance that evolves as it warms. These characteristics come directly from fermentation and slow clarification. Kataria and Singh (2025) confirmed that fermentation introduces additional flavor molecules,particularly lactones and ketones,that build complexity in aroma and taste. In contrast, cream-based ghee, though reliable in texture and color, produces a more uniform but blander profile because high-temperature clarification drives off many volatile compounds. This explains why Bilona is often described as “authentic” or “full-bodied” in flavor, while commercial ghee is prized more for its repeatable consistency than for depth.

Shelf Life: Fresh Character vs Factory Stability

All ghee is naturally long-lasting because of its low moisture content and presence of natural antioxidants like vitamin E. However, shelf life nuances differ between methods. A study by Divya & Vasudevan (2015) demonstrated that packaging plays a major role in oxidative stability: ghee stored in glass bottles showed lower peroxide and acid values over time compared to ghee stored in PET or HDPE containers, meaning its freshness lasted longer. Bilona ghee, often produced in small batches without added antioxidants, is best enjoyed within months of preparation, when its aroma and delicate notes are at their peak. Industrial ghee, by contrast, undergoes more rigorous dehydration and may include permitted antioxidants, giving it an edge in unopened stability that suits supermarkets. Still, correctly stored Bilona can age gracefully, retaining much of its nutritional and sensory quality.

Cost & Yield: Tradition Takes Its Toll

The economics of Bilona explain its premium status. It takes an estimated 25–30 liters of milk to produce just 1 liter of ghee by the curd-churning method. Churning by hand or wooden beater, long simmering, and small-batch attention further raise labor costs. Industrial systems, meanwhile, are designed to maximize recovery: creamery-butter and direct-cream methods can achieve fat recovery rates of 90–95%, whereas indigenous Bilona often yields only 80–85%. Kataria and Singh (2025) note this difference in efficiency, which directly impacts affordability. For households, this translates into Bilona being reserved for finishing meals, children’s diets, fasting rituals, or wellness routines, while commercial ghee becomes the everyday staple for frying and bulk cooking. Bilona is not about efficiency,it is about authenticity and nutritional fidelity.

If your priority is purity, digestibility, authentic flavor, and better preservation of sensitive nutrients, Bilona has a clear, method-driven advantage,especially when it starts with A2, grass-fed milk and is slow-clarified with care. Regular ghee remains a solid everyday fat: affordable, consistent, and stable. But if you’re choosing ghee as a food-as-nourishment, not just cooking medium, Bilona method is the process that most closely aligns with traditional wisdom and modern nutritional sensibilities.

Making the Right Choice: A Buyer’s Guide for Ghee Lovers

When buying ghee,especially online, where you can’t touch or smell the product,it’s important to know what to look for. Here are some simple guidelines to help you get the right quality and avoid common pitfalls.

Balance Health Benefits and Budget

If you’re after ghee for therapeutic use, higher nutrition, or better digestibility (especially if you are lactose intolerant), choose a reputable Bilona ghee (often labeled A2 Bilona or Cultured Ghee). Though more expensive, its traditional preparation and superior raw materials justify the price. For everyday cooking, however, a good-quality commercial ghee made from pure butter is absolutely fine. It still delivers vitamins, flavor, and a safe high smoke point for frying. In practice, think of Bilona ghee as an investment in health and taste, while commercial ghee is your budget-friendly option for large-scale cooking.

Always Read the Label

Authentic Bilona ghee will typically mention “Bilona method,” “curd-churned,” or “hand-churned” on its packaging, along with the milk source (e.g., A2 cow milk). If the label simply says “Pure Ghee” without further detail, it’s most likely cream-based ghee. The ingredient list should include only “milk fat” or “butter (from milk).” If you see “vegetable oil” or hydrogenated fats listed, avoid it,that’s adulterated or not real ghee. Trustworthy brands keep the ingredient list clean and transparent.

Look for Telltale Signs of Authenticity

If you have the ghee in hand, here are sensory checks:

• Color: Cow ghee, especially Bilona, usually has a golden-yellow tint due to beta-carotene, while buffalo ghee is pale or white.
  

• Texture: Bilona ghee often solidifies into a grainy structure at room temperature. Those tiny granules are prized in Indian households as a mark of quality. Industrial ghee is usually smooth and waxy.
  

• Aroma: Genuine Bilona ghee smells rich, nutty, and slightly caramel-like. One easy home test: warm a spoonful,pure cow ghee releases a pleasant aroma immediately, while adulterated fats (like vanaspati) don’t.
  

• Packaging: Small-batch Bilona ghee is often sold in glass jars, while mass-market brands usually use tins or plastic tubs. Packaging isn’t definitive, but it gives clues about positioning.
  

Don’t Be Fooled by Buzzwords

Labels such as “A2 Ghee,” “Grass-fed,” or “Vedically Prepared” are attractive, but they can also be used loosely. A genuine A2 ghee brand should specify the source. “Organic” should come with certification. “Bilona” should mean the curd-churn method,but some brands misuse it. Reputable makers often describe their process clearly or even share videos. If a brand uses the word without explanation, be cautious.

Check for Certifications

In India, a valid FSSAI license number confirms that the product meets food safety regulations. Additional certifications like AGMARK or lab purity reports provide extra assurance. When buying online, look for mentions of testing, safety standards, or certification numbers.

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Handle and Store with Care

Whatever ghee you buy, proper storage makes a difference. Keep it in a cool, dark place with the lid tightly sealed. Always use a clean, dry spoon,water droplets can cause spoilage. If you buy ghee in bulk, transfer some to a smaller jar for daily use and keep the rest sealed. Since Bilona ghee contains no preservatives, it deserves slightly more care, though its low moisture naturally helps preserve it. Some even age Bilona ghee (purana ghrita) for specific Ayurvedic uses, but for everyday cooking, fresh ghee offers the best taste.

Cooking with Bilona vs Regular Ghee

Both Bilona and commercial ghee have a high smoke point (~250°C), making them excellent for frying, tadka, baking, and sautéing. However, Bilona ghee is often used more sparingly, as a finishing drizzle or health supplement, to savor its flavor and preserve nutrients. Regular ghee, being more affordable, is widely used for deep-frying and high-volume cooking. Either way, ghee’s stability makes it one of the safest fats for high-heat cooking, compared to refined oils.

Avoid “Vegetable Ghee” at All Costs

Never confuse true ghee with “vanaspati” or so-called “vegetable ghee.” These are hydrogenated oils designed to mimic ghee’s appearance but are full of harmful trans fats and lack any of ghee’s benefits. Genuine ghee will always be labeled as “cow milk ghee” or “pure desi ghee.” If the price looks too low or the product says “vanaspati,” it’s not the real thing.

Choose Bilona ghee if you value authenticity, nutrition, and digestibility; pick a reliable commercial ghee if you want affordability and convenience. Read labels carefully, trust reputed brands, and always avoid cheap imitations like vanaspati. This way, whether you drizzle a spoon of Bilona on hot rice or use regular ghee for frying, you’ll know you’re cooking with a fat that’s safe, flavorful, and nourishing.                      

Taste purity, feel wellness, live healthier with our desi  Bilona ghee

Conclusion

Ghee has been an essential in Indian cuisine for centuries, but the method of preparation determines its flavor, nutrition, and authenticity. Bilona method is the most traditional process of making ghee from milk, starting with curd and gradual churning to produce light, nutrient-rich ghee deeply embedded in Ayurveda. The direct cream and the creamery butter methods make the process easier, resulting in the quick production of ghee and making it more convenient for home use and dairies.

The prestratification method refines efficiency further by separating butter into layers before clarification, while the continuous method represents the peak of industrial innovation, producing ghee at scale for a growing market. Each process reflects a balance between heritage and modern demand.

For those seeking authenticity, bilona method ghee remains unmatched, while other methods serve everyday cooking and commercial needs. Together, they demonstrate how India's golden fat remains progressive while retaining its cultural significance.