There are two kinds of foods in the world: the kind that fills a stomach, and the kind that carries a story.

Ghee—real, slow-made, craft-driven ghee—belongs to the second kind.

A few months ago, during one of our dairy visits, we stood in a courtyard just before sunrise. A pot of

freshly set curd sat cooling over a clay stand. The air carried that faint sweetness only A2 milk has.

There were no machines humming in the background. No stainless-steel pipelines. Just a wooden

bilona, a pair of steady hands, and a rhythm so unhurried that it felt like time had paused to watch.

That moment reminded us: ghee is not manufactured. It is made. Crafted. Nurtured.

And the Bilona method is the purest form of that craft.

The Forgotten Wisdom Behind the Bilona Method

Long before industrial dairies and high-yield crossbreeds existed, households made ghee using a

simple, elegant sequence:

• Milk from native cows
• Boiled gently
• Cooled slowly
• Fermented into curd overnight
• Hand-churned with a wooden bilona
• Makhan (butter) separated
• Slow-heated on a mild flame until golden granules formed

Nothing rushed. Nothing forced. And certainly nothing “optimized” for mass production.

As people return to cleaner nutrition, it’s this very slow, ancestral approach that stands out—especially

when paired with milk from pure-bred A2 Gir cows, whose genetics naturally produce A2 beta-casein,

the protein known to be gentler on digestion.

A 2022 study comparing A1 and A2 beta-casein found that people consuming A2 reported significantly

less bloating and digestive discomfort (Journal of Nutrition, 2022). Our ancestors didn’t need a study to

confirm it—they simply felt the difference.

Why Curd Matters More Than Milk

This is the first place where Bilona diverges sharply from modern processing.

Most commercial ghees are made directly from milk or cream. It’s faster, cheaper, and yields more. But

Bilona ghee begins with Most commercial ghees are made directly from milk or cream. It’s faster, cheaper, and yields more. But Bilona ghee begins with curd.

Curd-making is a fermentation process. When you let milk rest with a live culture, the milk is gently pre-

digested by beneficial microorganisms.

This step: – Enhances nutrient bioavailability – Reduces lactose naturally – Improves fat breakdown –

Strengthens ghee’s gut-friendly profile

It’s the reason people with mild dairy intolerance often find A2 Bilona ghee easier to digest.

One of our long-term customers from Pune—someone who avoided dairy for years—told us she tried a

teaspoon of Bilona A2 ghee out of curiosity. “I expected discomfort,” she said, “but I felt nothing except

warmth in the throat and a surprising lightness.”

Fermentation is quiet magic.

The Hand-Churned Heart of the Process

If you’ve ever watched someone use a wooden bilona, you’ll notice the movement: steady clockwise,

anti-clockwise, clockwise again. It’s not fast, but it’s purposeful.

This slow churning: 1. Preserves delicate fatty acids 2. Separates butter from buttermilk without heat

stress

Research shows that manual churning retains up to 20–25% more conjugated linoleic acid (CLA)—a

fatty acid linked to improved metabolism—compared to high-speed mechanical separation.

You can feel that difference in well-made Bilona ghee. It feels lighter on the stomach and more nourishing for the joints and skin.

Why Woodfire Heating Changes Everything

Modern ghee is heated rapidly at high temperatures for efficiency. But this compromises two things: –

Aroma (goes flat) – Antioxidant capacity (drops significantly above ~200°C)

Bilona ghee, on the other hand, is heated slowly on a low woodfire flame.

This allows the makhan to caramelize gently, creating: – The signature golden hue – Natural granulation

– A nutty aroma that lingers – Higher retention of vitamins A, D, E, K

One of the dairy artisans we work with told us, “Ghee banane mein jaldi nahi karte. Jaha jaldi hai, waha

paav bhi nahi tikta.”

(“We don’t rush ghee. Where there is hurry, even the feet don’t stay.”)

This philosophy sits at the heart of Green Aura’s A2 Gir Cow Ghee.

A2 Gir Cows: The Breed Behind the Purity

Not all cow milk is equal. India’s native Gir cows carry the A2 gene, producing milk naturally richer in: – Beta-carotene – Healthy fats – Omega fatty acids – Minerals like calcium and phosphorus .Their diets—greens, native herbs, open-grazing—add another depth of quality.A 2021 FAO report noted that heritage breeds like Gir have higher disease resistance and produce milk with better fat profiles than crossbred varieties.When you combine pure-bred cows with the Bilona process, the result is something modern dairy cannot replicate.

What You Feel When You Switch to True Bilona A2 Ghee

The feedback we hear most often is simple: “It feels different.”

People describe: – Brighter digestion – Reduced acidity – Steadier energy through the day – Less dryness in skin – Better joint mobility – A calmer gut, especially at night

One young father from Bangalore shared a small moment: he started adding a teaspoon of A2 ghee to his daughter’s dal every evening. Two weeks in, she stopped waking up bloated at night. “I didn’t expect something so small to matter,” he said. “But it did.” True craft always shows.

Crafted, Not Manufactured — The Green Aura Way

At Green Aura, we don’t reinvent the Bilona method. We simply honour it.

1. A2 milk from pure-bred Gir cows
2. Curd, not cream
3. Hand-churned in small batches
4. Slow-heated on woodfire
5. No hormones, no antibiotics, no shortcuts

Batch sizes stay small. Processes stay human. And every jar carries the same intention: purity your body recognizes, and your senses remember.

The Bilona Difference Lives in Every Spoon

Ghee doesn’t need marketing. It only needs honesty.

A spoon that melts over hot phulka, a drizzle over dal, that familiar warmth in the chest—it’s all a reminder that the best foods don’t come from factories. They come from hands, craft, soil, and patience.

If you’d like to experience the Bilona difference yourself: