How A2 Gir Cow Bilona Ghee is made
A2 Gir Cow Bilona Ghee is traditionally prepared through a meticulous process that involves several steps:
- Milk Collection: The process begins with the collection of fresh, whole A2 Gir cow milk. These cows are known for producing milk containing the A2 type of beta-casein protein.
- Curd Formation: The collected milk is allowed to naturally ferment, converting it into curd or dahi. This fermentation process helps break down lactose and transforms the milk into curd, enhancing its digestibility.
- Churning: The curd is churned to separate the butter from it. This process involves using a wooden churner or bilona, which extracts the butterfat. The churned butterfat is traditionally termed as ‘makhan’ or ‘white butter.’
- Boiling and Clarification: The extracted butterfat is then gently heated in a large vessel or kadhai. It’s slowly boiled at a controlled temperature until the water content evaporates, and the milk solids separate, leaving behind clarified butter or ghee.
- Filtering: The clarified butter is then carefully filtered to remove any remaining milk solids or impurities, ensuring a pure and clear final product.