The Bilona Method — How We Make Our Ghee

At Shudhakos Farms, our ghee begins at our own goshala, home to 1000 cows, where every drop of milk we use is sourced in-house — not bought from the open market. From our goshala to your kitchen, we follow the traditional Bilona method, a slow, hand-churned process passed down over generations, to make ghee the way it was always meant to be made: pure, aromatic, and full of nutrition.

Step-by-Step: From Goshala to Your Kitchen

Step 1: Milk Collection at Our Goshala
Fresh milk is collected twice daily from the 1000 cows at our own goshala. Because we own the entire supply chain, we control breed quality, feed, and hygiene from day one — nothing is outsourced.

Step 2: Boiling the Milk
The fresh raw milk is gently boiled to pasteurize it and prepare it for culturing, preserving its natural nutrients.

Step 3: Cooling and Culturing (Setting the Curd)
The boiled milk is cooled to room temperature and set into curd (dahi) using a natural culture. It is left to ferment overnight, allowing beneficial bacteria to develop — key to the Bilona method's distinct flavour.

Step 4: Hand-Churning the Curd (Bilona)
The fermented curd is hand-churned using a traditional wooden bilona, moved back and forth in a rhythmic motion — not a mechanical separator. This slow churning separates pure white butter (makhan) from the buttermilk (chaach), preserving the fat structure naturally.

Step 5: Collecting the White Butter
The fresh white butter that rises to the top is carefully skimmed and collected. This is 100% curd-churned butter — no cream separators, no shortcuts.

Step 6: Slow-Cooking the Butter
The collected butter is slow-cooked on a low flame in small batches. As it heats, the milk solids separate and settle, releasing the ghee's signature golden colour and rich aroma.

Step 7: Simmering to Perfection
The butter is simmered patiently until the milk solids turn golden-brown and moisture evaporates completely — leaving behind pure, clarified ghee with its deep aroma and granular texture.

Step 8: Filtering and Cooling
The ghee is filtered to remove the browned milk solids, then left to cool naturally, allowing it to set into its characteristic grainy texture.

Step 9: Packing and Sealing
Once cooled, the ghee is packed fresh into our sealed containers, retaining its purity, aroma, and nutrition until it reaches your kitchen.

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From our own goshala of 1000 cows to your kitchen — Shudhakos Farms ghee is made the traditional Bilona way: hand-churned, slow-cooked, and crafted with zero shortcuts.