Learn the traditional Bilona method to make rich and flavorful homemade ghee. Follow this step-by-step guide to create pure ghee using fresh cow's milk. Perfect for adding a nutritious and delicious touch to your dishes.
Procedure:-
1)Collect Cream:
Boil the fresh milk and let it cool down.
Once cooled, a layer of cream will form on top. Skim this cream off and store it in a separate container in the refrigerator.
Repeat this process daily until you have collected enough cream (about 2-3 liters of cream).
2)Make Curd:
Once you have collected enough cream, take it out of the refrigerator and let it come to room temperature.
Add a tablespoon of plain yogurt to the cream and mix well. Cover the container and let it sit in a warm place for 2-3 days(depending on season) to allow the cream to ferment and turn into curd.
3)Churn the Curd:
Transfer the curd into a large pot or churner.
Using a wooden churner (bilona) or a blender, churn the curd. This will separate the butter from the buttermilk.
Add a little cold water while churning to help the butter separate more easily.
4)Collect the Butter:
Once the butter has separated, it will float to the top. Scoop out the butter and transfer it to a separate container.
The remaining liquid is buttermilk, which you can use in other recipes.
5)Make Ghee:
Place the collected butter in a heavy-bottomed pan and heat it over high flame.
The butter will melt and begin to simmer. Continue to cook it, stirring occasionally.
After some time, the butter will start to foam and sputter as the water evaporates. Eventually, the foam will subside, and the milk solids will start to settle at the bottom.
When the ghee becomes clear and golden in color, and you can see the bottom of the pan through the clarified butter, it is ready. The milk solids should be lightly browned but not burnt.
Turn off the heat and let the ghee cool slightly.
6)Strain and Store:
Strain the ghee through a cheesecloth or fine strainer into a clean glass jar to remove any remaining milk solids.
Allow the ghee to cool completely before sealing the jar with a lid.
Store the ghee in a cool, dark place. It can be kept at room temperature for several months or in the refrigerator for longer shelf life.
Enjoy your homemade ghee made by the traditional Bilona method!
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