Small-Batch Bilona Cow Ghee

The Story

“Bilona ghee is made by the traditional method — curd is churned by hand to separate butter (makhan), and the makhan is then slow-rendered over low heat until the milk solids brown and the pure ghee rises. The ratio is punishing: approximately 26 litres of whole milk curd for one litre of ghee. The result is completely different from commercial ghee — more flavourful, more aromatic, with a deeper golden colour and a grainy texture when it sets. Made in small batches by a cook in Mysore who keeps desi cows.”

Ingredients

How to Use

Use for tadka, drizzle on dal-rice, in biryani, or eat with rotis. One spoon over hot rice with sambar is one of the finest things you can eat.