Vedic Process Of Making Organic Sphere A2 Gir Cow Ghee

The Vedic Bilona process of making A2 Gir cow ghee from curds, also known as cultured ghee, is a traditional and elaborate method that emphasizes the use of A2 milk from indigenous Indian cow breeds such as the Gir cow. This method is deeply rooted in Indian culture and Ayurvedic practices, valuing the nutritional and medicinal properties of ghee. The process involves several key steps, each contributing to the final product's quality, flavor, and health benefits.

 

Step-by-Step Process

1. Procurement and Boiling of Milk:

The process begins with collecting A2 milk from Gir cows, which are known for producing milk with A2 beta-casein protein. This milk is then boiled to remove impurities and to ensure safety for consumption.

2. Curdling of Milk:

After boiling, the milk is allowed to cool down to a lukewarm temperature. A small amount of curd (yogurt) is then added to the milk as a starter culture. This mixture is left undisturbed, typically overnight, in a warm place to set into curd.

3. Churning of Curd:

The set curd is churned using a traditional wooden churner called a "Bilona." This churning is done bi-directionally (clockwise and anti-clockwise) to separate the butter (makkhan) from the buttermilk. This step is crucial and is performed manually to ensure the retention of nutritional values[7][10][17].

4. Separation of Butter:

After churning, the butter floats to the top and is carefully collected. This butter is what will be transformed into ghee.

5. Heating of Butter:

The collected butter is then slowly heated in a thick-bottomed vessel. The heating is done on a low flame to ensure that the butter melts gradually and the water content evaporates. As the butter simmers, milk solids settle at the bottom and start to caramelize, imparting a rich aroma and flavor to the ghee.

6. Straining and Storing:

Once the ghee is clear, golden, and the milk solids have turned golden brown, the ghee is removed from the heat. It is then strained to remove the caramelized milk solids. The clear liquid ghee is poured into glass jars for storage. The ghee solidifies upon cooling and can be stored at room temperature.

Nutritional and Medicinal Benefits

Cultured ghee made through the Vedic Bilona process is highly valued for its nutritional content, including vitamins A, D, E, and K, omega-3 and omega-9 fatty acids, and butyric acid. It is known for its digestive benefits, ability to boost immunity, and anti-inflammatory properties. Additionally, this ghee is lactose and casein-free, making it suitable for individuals with dairy sensitivities.

Cultural and Ayurvedic Significance

In Ayurveda, ghee is considered a sattvic food, promoting purity, clarity, and harmony of the mind. The Vedic Bilona process is not just about making ghee; it's a ritual that respects the sacredness of cows, the purity of ingredients, and the health of consumers. The process and the product are deeply intertwined with Indian traditions and holistic health practices.

In summary, the Vedic Bilona process of making A2 Gir cow ghee from curds is a meticulous and traditional method that produces a highly nutritious and medicinal product. This cultured ghee is not only a culinary delight but also a testament to the rich cultural heritage and Ayurvedic wisdom of India.