How-To
How to Make Ghee at Home (Bilona & Malai Methods)
Two ways: the traditional bilona method (culture milk into curd, hand-churn to butter, then simmer to ghee) and the quick malai method (collect cream, make butter, then simmer). In both, cook on low until the milk solids turn golden and the aroma is nutty, then strain into a clean glass jar.
Quick take
- Bilona (traditional): curd → churn to butter → simmer to ghee — the most flavourful, nutrient-rich way.
- Malai (quick): collect cream → make butter → simmer to ghee — faster and easy.
- Strain when the solids are golden and it smells nutty; store in clean glass.
Homemade ghee is simple, and the aroma is unbeatable. Here are the two classic ways — the traditional bilona method and the quicker malai (cream) method.
Method 1: Bilona (traditional, from curd)
- Set curd: culture full-fat milk into curd (dahi) overnight.
- Churn: hand-churn the chilled curd until white butter (makhan) separates and floats; collect it.
- Simmer: heat the butter on a low flame. It will melt, foam, then quieten as the water cooks off.
- Finish: cook until the milk solids at the bottom turn golden-brown and the smell is nutty.
- Strain: pour through a fine strainer/muslin into a clean, dry glass jar.
This is the method behind our own ghee — the full story is in the bilona method explained. It retains the most character and is why A2 bilona ghee is prized.
Method 2: Malai (quick, from cream)
- Collect malai: save the cream (malai) from the top of boiled milk over several days; keep it refrigerated.
- Make butter: blend the chilled cream with a little cold water until butter separates; drain.
- Simmer & strain: cook the butter on low until golden and nutty, then strain into glass.
Tips for perfect ghee
- Low heat, patience: rushing burns the solids and dulls the flavour.
- Watch the colour & smell: golden solids + nutty aroma = done. See what pure ghee looks like.
- Store dry: a clean glass jar, cool and dark; no fridge needed — see how to store ghee.
Short on time (or milk)? A good ready-made bilona ghee gives you the same result — just check it’s genuinely pure.
Frequently asked questions
How do you make ghee at home?
Two ways: the traditional bilona method (culture milk into curd, hand-churn to butter, then simmer to ghee) and the quick malai method (collect cream, make butter, then simmer). In both, cook on low until the milk solids turn golden and the aroma is nutty, then strain into a clean glass jar.
How much milk or cream do you need for ghee?
A lot: it takes roughly 25 to 30 litres of milk to make about 1 kg of ghee. That is why genuine ghee cannot be very cheap. Homemade batches are usually small, made from saved cream or a few litres of milk.
Which homemade ghee method is best?
The bilona method, starting from cultured curd, gives the most flavour and character. The malai (cream) method is quicker and easier and still makes good ghee.
No time to churn?
A2 Farmer Buffalo Bilona Ghee — the traditional method, done for you, lab-verified pure.
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