Bilona Ghee vs Normal Ghee: Which is Better?

Bilona Ghee vs Normal Ghee - what is best for your health and culinary requirements? Ghee has been a fundamental element of Indian food for thousands of years, used both as a culinary staple and for medicinal benefits. As more people become aware of their health and diet, the question of whether to use Bilona ghee or normal commercially manufactured ghee has never before been more crucial. This blog goes in-depth about what makes Bilona ghee so special, how it is actually produced, and why the majority would state it is better than traditional types, even at an elevated price.

What is Bilona Ghee?

Let’s first understand what Bilona meaning is. Bilona means hand-churning. In this very old practice, yogurt (dahi) is churned with a wooden churner called a "madhani" or a "bilona" until there is separation of butter. The churned butter is then heated on a low flame to get pure desi ghee.

It is a time and labor-consuming procedure that preserves the natural nutrients and flavors of the milk that is not possible using today's manufacturing methods.

Read More - Bilona Ghee Process

How is Normal Ghee Made?

Normal ghee is usually produced by cream separators and industrial processes. Manufacturers extract cream directly from milk using the centrifugal force, turn it into butter, and heat it to produce ghee. This ghee-making process takes less time, is affordable, and is useful for bulk production.

Some market commercial brands actually produce ghee straight from butter (unsalted butter usually) bought from the market instead of producing butter in-house, which is even more expensive and time-consuming.

Key Differences Between Bilona Ghee and Normal Ghee

The Benefits of Bilona Ghee

Enhanced Nutritional Profile

The slow churning procedure in the making of Bilona ghee helps retain antioxidants and natural vitamins in higher quantities. This ghee is particularly rich in fat-soluble vitamins like A, D, E, and K, which are responsible for numerous functions in the body, ranging from immunity to bone health.

Improved Digestibility

Bilona ghee is high in butyric acid, which maintains the health of intestinal walls and the good bacteria of the gut. The ancient processing method preserves helpful short-chain fatty acids

Authentic Taste

The flavor of the food doubles with the addition of just a dollop of Bilona ghee. Chefs and cooks use it for its improved taste profile in classic dishes.

Medicinal Properties

In Ayurveda, Bilona ghee, especially one made from cow milk, is extremely prized for its medicinal properties. It's believed to correct all three doshas (Vata, Pitta, and Kapha) and is used in numerous Ayurvedic formulations.

Bilona Ghee vs Regular Ghee: Which One to Use

The distinction between Bilona ghee and regular ghee is not just in the way they are made, but also in the way it is consumed:

• This ghee is preferred in cooking as well as Ayurveda because of the age-old method of ghee making. It's a great option for finishing meals or recipes where ghee is the star.

• Regular ghee, commercially produced, is more suited to everyday cooking where efficiency and access are concerns.

• Both do their job based on what you require, and their distinction is something that will help you make the right decision, not just price-wise, but based on circumstances.

How to Recognize Pure Bilona Ghee

As everyone wants Bilona products, industries attempt to market their products as Bilona ghee. This is how you can recognize the authentic one:

• Texture and Color: Original Bilona ghee will have a grainy texture and is golden in color. 

• Aroma: It should have a typical nutty smell.

• Solidification: Cold weather turns Bilona ghee grainy and hard, not smooth.

• Transparency: Genuine producers will explicitly clarify how they prepare their products.

Learn More - The Best A2 Desi Cow Ghee in India

Choosing the Best Choice for Your Kitchen

Both Bilona ghee and regular ghee are convenient to store in modern kitchens. Bilona ghee is tastier and offers several health benefits, whereas commercial ghee is affordable and readily available. Keep both on hand: use Bilona ghee for adding to dishes towards the end, as a spread on rotis, or wherever the ghee flavor is integral to the recipe, and utilize regular ghee for everyday cooking.

Frequently Asked Questions

What is "Bilona"?

It is a Hindi term meaning "to churn." It is a conventional method of churning dahi to obtain butter, which is then heated to make ghee.

Is Bilona ghee healthier than normal ghee?

Bilona ghee has more vitamins A, D, E, and K as well as healthy fatty acids when compared to normal ghee because of the traditional preparation method.

For how long can I store Bilona ghee?

You can store Bilona ghee for about 6-12 months at room temperature. Store it in an air-tight container away from direct sunlight and moisture.

Can I prepare Bilona ghee at home?

Yes! Though the process is time-consuming, Bilona ghee can be prepared at home by making yogurt, churning it out to extract butter, and heating the butter gradually till it turns into ghee.

Why is Bilona ghee more expensive?

The high price is a reflection of the labor-intensive traditional method and the lower yield compared to commercial methods.

Is all cow ghee Bilona ghee?

No. Bilona is just the preparation method and has no connection with the milk source.