4:30 am: a morning on the farm
What happens between the first cow being milked and the bottle arriving at your door before seven.
Most ghee is made by separating cream and cooking it. Bilona ghee takes the long way round.
Curd first
Whole A2 milk is boiled, cooled and set into curd overnight. Culturing is what gives the finished ghee its depth.
Churning
The curd is churned with a wooden bilona, back and forth, until butter gathers on the surface. What is left behind is real chaas.
The slow cook
The makhan goes into a heavy pan over a low flame. Water cooks off, the milk solids sink and turn golden, and the kitchen smells like a festival. We strain it once and jar it warm.
Storing it
Keep ghee in a cool, dry cupboard and always use a dry spoon. It does not need the fridge.
