1. What is Bilona ghee?
Bilona Ghee is prepared by churning the curd of Indian cow’s milk, the whole curds is churned with a wooden churner in Bilona method and then heating the Luni(Makkhan) obtained from it. The process of creating traditional Bilona ghee is complete once the water is evaporated and the fat is separated from the milk solids. In this process around 30 KG of Curd is used to make just 1 KG of Bilona ghee! It has all the properties as described in Vedas and Ayurvedic Shahtas. It is the essence of milk.
2. What is the difference between Bilona ghee and Gavyamart desi cow ghee?
Bilona Ghee is prepared by churning the curd of whole milk, the whole curds is churned with a wooden churner in bilona method and then heating the makkhan obtained from it. In this process around 30 KG of Curd is used to make just 1 KG of Bilona ghee! It has all the properties as described in Vedas and Ayurvedic Shahtras. It is the essence of milk, rather heating the cream obtained directly from milk.
- We are using pure Indian breed happy cow’s milk for making Bilona ghee
- Milk used for making bilona ghee is cruelty-free means we satisfy the calf before lactation.
- We are using earthen pot for making yogurt and hand churning of it.
Gavyamart desi cow ghee
For making Gavyamart desi cow ghee we use Indian breed cows fresh milk. After collecting milk we separate the cream of milk and further cultured it with cured. After 12-20 hours we churned it for obtaining makkhan. The process of creating clarified butter is complete once the water is evaporated and the fat is separated from the milk solids.
Other companies are making ghee from Butter It takes 20 minutes to make butter from milk. and another 20 min to melt the butter to form ghee. This ghee is not healthy.
3. Why Bilona Ghee is so expensive.
Cost for one liter Indian breed cow milk is approx. 60 to 80 rupees. ... In Bilona method, process followed for making Ghee is that you make Curd from milk, butter from curd and then you make Ghee by heating butter on low flame. So input cost itself is very high for Desi Cow Milk Ghee.
4. Why Bilona ghee color is dark yellow
Indian cow hump has a specific vein called Surya Ketu Nadi (yogis know the nadis are channels in the enteric body), which absorbs the energy from the sun and moon. The solar rays produce golden salts in her blood and are present in the products produced (e.g. milk, ghee, curd, butter), thus giving its golden colour. Just Because of that the Vedic cow’s milk, butter and ghee has golden colour.
5. Why texture of ghee changed every time?
Ghee contains many fatty acids with different melting points. When we purchased ghee it may not have the same homogeneous and smooth texture like last time. It is due to the melting and crystallization of fats depending on the weather conditions during transit. This does impact the texture, but there is no other effect on the taste, quality and shelf-life of the ghee.The quality and the taste of the Ghee will change as the time of year and the diet of the cows change. Remember the milk contains the essence of the feed and the ghee contains the essence of the milk.
6. Can I use Cow ghee as cooking oil?
Ghee has a higher smoke point of around 250 degree Celsius; it does not deteriorate and tends to stay in its original form at a much higher cooking temperatures thereby maintaining its nutritional properties. Where oils may break down and release free radicals which are not good for health.
Ghee is rich in saturated fats but contains more of short- chain fatty acids which are easily assimilated, absorbed and metabolized to provide energy.
It also contains higher quantity of mono – unsaturated fatty acids (MFA) which is more desirable as it results in reduction of bad cholesterol, the LDL and increases the good cholesterol, the HDL.
Cow ghee has got adverse publicity due to its high content of saturated fatty acids (SFAs) which are linked to abdominal obesity, dyslipidemia, diabetes, CVD and cancer. However, a recent research has emphasized the much neglected aspect of cow ghee being rich in CLA (Conjugated Linoleic Acid) which is a potential therapeutic agent and helps in providing protection from cardiovascular diseases, builds up the immunity and has anti- carcinogenic properties.
7. I am a heart patient. May I use Bilona ghee?
Yes, you can use bilona ghee as this Bilona Ghee is good for the functioning of the heart as it lowers the bad cholesterol and enhances the good cholesterol and if the total intake of Desi Ghee remains in an appropriate portion then it could be a better choice than vegetable oils.
It has also been found that in cases of blocked arteries, Desi Ghee helps remove the plaque deposited in the arteries and facilitates its dissolution improving the ratio of HDL (good cholesterol) to LDL (bad cholesterol) and controlling triglycerides. According to another research, about 65 per cent of the fat in ghee is saturated, and as much as 32 per cent is MUFA (mono-unsaturated fatty acids). MUFA is a highly desirable form of dietary fat, the kind that olive oil is rich in. It is perhaps more desirable than PUFA (poly-unsaturated fatty acids). In this respect, Desi Ghee scores over many PUFA-rich oils like sunflower, safflower, corn and cottonseed oils, whose MUFA content is poor?
8. How can I identify pure cow ghee
Put a spoon of ghee on your palm, if it starts to melt itself that is pure. Normally, pure ghee melts on the body temperature.Method 2
Put a spoon of ghee and heat it. If it melts quickly and appear dark brownish color, that is pure ghee. Within a few seconds, the ghee will be melted. If it takes a longer time to melt and appear light yellow in color, it is impure.
9. How do I keep pure ghee smell as fresh as day one for a long time?
Keep it in dry and dark place. Protect from moisture, air and direct sunlight to keep it fresh and safe. Do not heat it several times. Take small quantities in small container from our packing.
10. Some useful tips of ghee
- Joint pains – Consume 1 teaspoon of warm desi cow ghee combined with one glass of native cow milk and a half teaspoon of natural turmeric, at bed-time.
- Migraines, snoring, insomnia, hair fall, and untimely graying of hair – Place 2 drops of warm ghee inside each nostril, before going to bed.
- Gavyamart desi cow ghee acts as an excellent natural resource to massage newborn babies. This doesn’t mean the rest of us cannot use it for the same purpose.
- This product works exceptionally to eradicate dryness when applied externally, making it safe and natural alternative to conventional lubricants, and can be used liberally on the lips, and other sensitive parts of the body, especially during winter.
11. Why should I buy ghee from Gavyamart ?
Gavyamart.com is an exclusive platform to buy 100% Pure Desi Cow Ghee. The Ghee available on Gavyamart is prepared by Shree nandanvan Gaudham Mahatirth Gujrat which is the best in the country. We can say this because products are lab tested for purity,A2 protein tests, fatty acid profile tests with packaging happening in FSSAI facility. We don't sell unbranded and unverified products. Beware of Ghee available in loose packaging around your homes.
- We are using pure Indian breed(Kankrej) happy cows milk for making Bilona ghee
- Milk used for making Vedic Bilona ghee is cruelty free means we satisfy the calf before lactation.
- We are using earthen pot for making yogurt and hand churning of it.
12. How is ghee prepared? Do we follow the traditional Vedic Process?
Pure Desi Cow Ghee can be prepared only by using Indian Cow milk. To make pure ghee by Ayurveda prescribed method, Butter (Loni/Makkhan) is churned out of Whole Curds made from Cow Milk. This butter (loni/makkhan) is then heated until all the water content is evaporated and only the fat content remains which is the Ghee. The churning process is done by using wooden churners (bilona). For the heating process, cow dung is most beneficial fuel depending upon the output and productivity, bilona is either hand churned.
13. What is the difference between Bilona hand churned Ghee and Desi Ghee?
Basically there are three process of making Ghee
From Butter: It takes 20 minutes to make butter from milk. and another 20 min to melt the butter to form ghee. This ghee is not healthy.
From Cream: In this method we seprate out the milk cream from Indian cows milk. It takes 1 hours to separate cream from 500 litre of milk. The cream is then cultured and hold for 12 hours. When fermentation done we use machine churning for making desi ghee. This ghee is also good for your health and having all benifites of cow ghee.
From Bilona: Bilona Ghee is prepared by churning the curd of inian cow’s milk, the whole curds is churned with a wooden churner in Bilona method and then heating the Luni obtained from it. The process of creating traditional Bilona ghee is complete once the water is evaporated and the fat is separated from the milk solids. In this process around 30 KG of Curd is used to make just 1 KG of Bilona ghee! It has all the properties as described in Vedas and Ayurvedic Shahtas. It is the essence of milk.
14. Difference between Ghee and Butteroil?
Generally, in hurry, we count Ghee and Butter oil as same products. We must explore in details about these products before deciding if they actually are same. They can be different from their raw material or with their preparation technique.
Before knowing about Butteroil and Ghee, let us first discover the raw material which is used to prepare them.
Butter and Makkhana: Sounds same? Not exactly! Though both of them are prepared by reversing emulsion of cream, from oil-in-water to water-in-oil, they are not same. While butter is prepared from fresh cold cream by churning it, till water oozes out and butter is formed, Makkhana has to take different journey altogether. To prepare Makkhana, milk is first turned into curd (Dahi). Dahi is then subjected to a traditional churner. Foam, which comes up is fat, collected and preserved. This is Makkhana.
Butter is used to prepare Butteroil while Makkhana is used to prepare Ghee.
Butteroil is prepared by clarification as well as centrifugation process: