Why Traditional Bilona Ghee Is Better Than Factory-Made Ghee?

In today’s fast-paced world, food has become faster, too. While shelves are filled with mass-produced ghee, very few people know how drastically the method of preparation affects its quality. Traditional bilona ghee stands apart because it is made the way our ancestors intended — slow, mindful, and pure.

The bilona method involves hand-churning curd using a wooden churner to separate butter. This butter is then gently heated on a low flame to extract ghee. Unlike factory-made ghee, which is often derived directly from cream and processed at high temperatures, bilona ghee retains natural nutrients, aroma, and digestive properties.

At Pahadan’s Farm, we follow the authentic Himachali bilona process in small batches. The result is ghee that is lighter on the stomach, richer in taste, and closer to what traditional households consumed for generations. When you choose bilona ghee, you’re choosing nutrition, tradition, and honesty — all in one spoon.