Bilona ghee is a traditional method of making ghee that is used in India. This method involves slow-cooking curdled milk in a clay pot (bilona) over a low flame. The milk solids are allowed to cook and caramelize, giving the ghee a rich and nutty flavor.
The process of making bilona ghee involves several steps:
Separation of cream: Fresh milk is allowed to curdle and the cream is separated from the whey.
Clarification: The cream is then slowly simmered in a clay pot over a low flame, until the water content has evaporated and the milk solids have caramelized and separated from the liquid fat.
Straining: The ghee is then strained through a cloth to remove any remaining solids.
Cooling: The ghee is then allowed to cool and solidify.
Bilona ghee is considered to be pure and of high quality due to the traditional method used to make it. It is used in various dishes, as well as in Ayurvedic medicine, where it is believed to have numerous health benefits.
In conclusion, bilona ghee is a traditional and authentic method of making ghee that is still widely used in India today. The slow-cooking process and use of a clay pot result in a rich and nutty flavor, making bilona ghee a staple in many households.