First step

Fresh Milk from local Farm and Boil

Start with fresh cow milk (unprocessed). Boil it thoroughly and let it cool to room temperature.

Farm Video

second step

Make Curd/ Yogurt (Dahi)

Add a spoon of curd culture (starter) to the cooled milk.

Let it ferment overnight or for 6–8 hours to turn into thick curd.

Behind the scene

third step

Churn the Curd (Bilona Process)

Use a wooden churner (bilona) to churn the curd traditionally. Churn clockwise and anti-clockwise until makhan (white butter) separates from the buttermilk. Collect the makhan by hand or with a strainer.


Let's Churn it

fourth step

slowly Heat the Butter to Extract Ghee

Melt the makhan in a clay pot on low flame. Let it simmer slowly until :- The butter turns golden, Milk solids settle at the bottom, A nutty aroma is released.

Hours of slow boiling

fifth Step

Filter and Store

Strain the hot ghee using a muslin cloth or fine strainer, Store it in a clean glass jar. Once cooled, your is ready!

Packing with love

Featured products

Hand-churned clarified butter crafted using the ancient Bilona method. Pure, nutritious, and blessed with the essence of traditional wisdom.

What is Bilona Ghee and Why It’s the Purest Ghee You Can Consume

Dive deep into the ancient Ayurvedic Bilona process — from curd to ghee. Explain how it's different from commercial ghee and why it's considered medicinal, digestible, and spiritually pure. Include visuals or process steps if possible.

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