Most commercial ghee sold in supermarkets is industrially extracted from raw cream at high temperatures using chemical emulsifiers.

In contrast, the authentic Vedic Bilona method begins with culturing whole A2 milk into curd overnight. This curd is gently churned using wooden bilona rods in clockwise and anti-clockwise motions.

This crucial fermentation process breaks down lactose and creates short-chain fatty acids like butyrate, which nourishes the intestinal microbiome, boosts immunity, and ignites the digestive fire (Jatharagni).