The traditional bilona method is a time-honored process for making A2 ghee from the milk of Gir cows, prized for its A2 protein content. It begins with boiling the milk, cooling it, and adding curd to ferment it into yogurt overnight. This yogurt is then churned by hand using a wooden bilona in a back-and-forth motion, separating the butter (makkhan) from the buttermilk. The butter is gently heated on a low flame until the water evaporates and the milk solids settle, resulting in pure, golden A2 ghee with a rich, nutty taste. This artisanal technique retains the ghee’s nutritional benefits, like vitamins and healthy fats, while honoring ancient Vedic traditions.