Bilona Ghee vs Regular Ghee: What's the Difference and How to Check Pure Ghee
CHAKKI PEESINGGhee prices on the same shelf can differ by two or three times. One jar says "desi ghee", another "A2", another "bilona". They are not the same thing, and the words describe different parts of how the ghee was made. Here is what each one means, how bilona ghee differs from regular ghee, and how to check that the ghee you bought is genuine.
Quick answer: Bilona ghee is made the traditional way: whole milk is set into curd, the curd is churned to separate makkhan (white butter), and the makkhan is slowly simmered into ghee. Most regular ghee is made from cream or butter separated from milk, without the curd step. "A2" describes the milk, which comes from cows that produce A2 beta-casein; "bilona" describes the method. A ghee can be one, both or neither.
How Bilona Ghee Is Made
- Milk to curd. Whole milk is boiled, cooled and set into curd overnight.
- Churning. The curd is churned with a wooden churner (the bilona or mathani) until white butter separates from buttermilk.
- Simmering. The makkhan is simmered slowly until the water evaporates and the milk solids turn golden, leaving clear ghee with its characteristic aroma.
This is how Chakki Peesing's A2 Desi Cow Ghee is made, from the milk of indigenous Indian cow breeds.
Why the grainy texture? Slow-simmered bilona ghee often sets with a grainy, danedar texture at room temperature. That is normal for traditionally made ghee, and it melts clear when warmed.
Bilona Ghee vs Regular Ghee
| Bilona ghee | Regular (cream-based) ghee | |
|---|---|---|
| Starting point | Whole milk set into curd | Cream or butter separated from milk |
| Churning | Curd churned to makkhan | Usually no curd step |
| Heating | Slow simmer in small batches | Often larger, faster industrial batches |
| Texture and aroma | Grainy when set, strong nutty aroma | Smoother, milder |
| Price | Higher: more milk, time and labour per kg | Lower |
A2 Ghee vs Bilona Ghee: Not the Same Thing
| Label | What it tells you | What it does not tell you |
|---|---|---|
| A2 | The milk came from cows that produce A2 beta-casein, typically indigenous Indian breeds | How the ghee was made |
| Bilona | The ghee was made from curd that was churned into butter | Which cows the milk came from |
| Desi ghee | A general term for Indian-style clarified butter | The milk type or the method |
For more on A2 milk, read What Is A2 Milk and Why A2 Ghee Is Different.
How to Check If Your Ghee Is Pure
1. The FSSAI starch test
FSSAI's Detect Adulteration with Rapid Test (DART) guide gives a simple home test for starches such as mashed potato or sweet potato in ghee (source):
- Put about ½ teaspoon of ghee in a transparent glass bowl.
- Add 2–3 drops of tincture of iodine.
- If it turns blue, starch is present and the ghee is adulterated.
2. Read the label
- The word "ghee". Products labelled "vanaspati", "dairy spread" or "cooking medium" are not ghee.
- FSSAI licence number printed on the pack.
- Milk source and method, if the brand claims A2 or bilona.
- Ingredients: pure ghee should list only milk fat, butter or cream from milk.
3. Know the limits of popular "tests"
Tricks such as melting ghee on your palm or watching it change colour in a hot pan are widely shared, but they cannot reliably detect vanaspati or other fats. If you have a real doubt, only a food-testing laboratory can confirm purity.
How to Store Ghee
- Keep it in a cool, dry place away from direct sunlight; it does not need refrigeration.
- Always use a clean, dry spoon. Water or food particles make ghee spoil faster.
- Close the lid tightly after use.
Ways to Use Bilona Ghee
- A spoon on hot rotis, dal and rice
- Festive sweets such as besan ladoo and gond ke laddu
- Roasting makhana
- Tadka for dals and khichdi
Frequently Asked Questions
What is bilona ghee?
Ghee made by setting whole milk into curd, churning the curd into makkhan, and slowly simmering the makkhan into ghee.
Is bilona ghee the same as A2 ghee?
No. Bilona describes the method; A2 describes the milk. A ghee can be A2 and bilona, either one, or neither.
Why is bilona ghee so expensive?
The curd-and-churn method takes more milk, time and labour per kg than making ghee from separated cream.
How can I check if ghee is pure at home?
Use FSSAI's iodine test for starch: add 2–3 drops of tincture of iodine to ½ teaspoon of ghee. A blue colour means starch is present. Only a lab test can confirm other adulterants.
Why is my ghee grainy?
Slow-cooked ghee often sets with a grainy texture. That is normal and melts clear when warmed.
Does ghee need to be refrigerated?
No. Store it in a cool, dry place with the lid closed and use a dry spoon.
Try Bilona-Made A2 Ghee
Chakki Peesing A2 Desi Cow Ghee is made by the traditional bilona method from the milk of indigenous Indian cow breeds, in small batches with no additives or preservatives.
Ghee contains milk. This article is general food information, not medical advice.