Bilona Ghee: Why the Traditional Method Matters

Bilona is the slow, hand-churned method of making ghee from cultured curd rather than cream. It takes longer and yields less, which is exactly why it has largely disappeared from industrial production.

The result is a ghee with a deeper aroma, a grainier set and a nutty finish you can taste in the first spoonful. In this guide we walk through how it is made, how to tell real bilona ghee from the shortcuts, and the simplest ways to use it in an everyday Bangladeshi kitchen.