We've all heard of the health benefits offered by Bilona ghee, the gold-infused dairy product making rounds in the nutrition and wellness space. Not only is it aromatic, it also offers additional support for your gut health. If you're tired of news of adulteration making headlines, and want to take matters into your own hands, indianexpress.com spoke to celebrity chef Ananya Banerjee to bring to you a simple recipe of how to make this ghee from scratch in your own kitchen. Ingredients: 1 liter of raw cow's milk (preferably from a desi cow) 1-2 tablespoons of curd (homemade) Water Instructions: - Boil the raw cow's milk and let it cool until it’s lukewarm. - Add the curd to the milk and mix well. Cover the mixture and let it rest in a warm place for 8-10 hours - Once the curd is set, add some cold water (around 1-2 cups) to it. - Use a wooden churner to churn the curd.. This traditional churning method helps separate the butter from the buttermilk. The butter will start forming lumps and rise to the surface. - Take the butter in a separate bowl and save the buttermilk to use in other recipes. - Place the collected butter in a heavy-bottomed pan and melt it over low heat. - Soon it will start to separate into liquid fat (ghee) and milk solids. - Continue cooking on low heat until the milk solids turn golden brown and sink to the bottom. The ghee should turn a beautiful golden color and emit a nutty aroma. - Turn off the heat and let it cool slightly. - Strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry container to separate the milk solids. - Store the ghee in an airtight container. No need for refrigeration. How is Bilona ghee better than regular ghee? Banerjee said that Bilona ghee is made from curd rather than cream, which preserves more nutrients, including fat-soluble vitamins. It also contains butyrate, a fatty acid beneficial for gut health. According to her, the traditional bilona method of churning and clarifying ensures that the ghee retains beneficial enzymes that aid in digestion. Bilona ghee is made from milk obtained from grass-fed desi cows, which is considered more nutrient-rich as there is no industrial processing. "The slow and traditional method of making Bilona ghee imparts a richer, more aromatic flavour compared to regular ghee, which is often mass-produced and lacks this depth of taste," she said. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
