The Bilona Process vs. Cream-Separation: A Detailed Comparison.

Introduction

In recent years, consumers have become far more conscious about how their food is made — not just what it is called. This shift is especially visible in traditional foods like ghee, where terms such as Bilona ghee, A2 ghee, and traditional ghee are now widely used in marketing.

However, not all ghee is created equal.

While most products are labeled simply as “pure ghee,” the manufacturing process plays a critical role in determining its nutritional quality, digestibility, aroma, texture, and long-term health impact.

Two primary methods dominate today’s ghee production:

• The Bilona process — an ancient, Ayurvedic, curd-based traditional method
  

• The cream-separation method — a modern, industrial, machine-based process
  

From a health, gut, and holistic nutrition perspective, these two methods produce fundamentally different types of ghee, even though they may look similar on store shelves.

In this detailed guide, you will learn:

• How Bilona ghee is traditionally made
  

• How cream-separation ghee is produced in modern dairies
  

• The real differences in nutrition, digestion, and health impact
  

• Which type of ghee is best for your specific health goals
  

This article is designed to help you make an informed, evidence-based decision, aligned with both traditional wisdom and modern nutritional understanding.

What Is the Bilona Process?

The Bilona process is one of the oldest known methods of making ghee in India, deeply rooted in Ayurveda, traditional dairy science, and household practices that date back thousands of years.

Unlike modern factory methods, Bilona ghee is made from fermented curd (dahi) rather than directly from cream. This fermentation step is what fundamentally differentiates Bilona ghee from most commercial ghee available today.

Origins in Ayurveda & Traditional Indian Dairy

In Ayurvedic texts, ghee made from curd-churned butter is considered the most therapeutic form of ghee. Traditionally, Indian households followed this slow, natural process because it:

• Improved digestibility
  

• Enhanced medicinal properties
  

• Increased shelf stability naturally
  

• Supported gut and metabolic health
  

In Ayurveda, this type of ghee is often classified as:

• Satvik (pure and nourishing)
  

• Supportive of Agni (digestive fire)
  

• Beneficial for balancing Vata, Pitta, and Kapha doshas
  

This is why Bilona ghee has historically been used not only as a cooking fat, but also as a therapeutic food in Panchakarma, Rasayana (rejuvenation), and gut-healing protocols.

Step-by-Step Bilona Method (Traditional Process)

The Bilona method is slow, labor-intensive, and done in small batches. Here is how authentic Bilona ghee is traditionally made:

1. Fresh cow milk is boiled Raw milk is first boiled to ensure safety and improve shelf stability.
   

2. Milk is naturally fermented into curd (dahi) A starter culture is added, and the milk is left to ferment overnight. This step introduces beneficial bacteria and begins breaking down lactose and proteins.
   

3. Curd is hand-churned using a bilona (wooden churner) The fermented curd is churned manually or slowly using a traditional wooden bilona. This separates makhan (traditional butter) from buttermilk.
   

4. Butter (makhan) is collected This butter is richer in beneficial fatty acids due to fermentation.
   

5. Butter is slow-cooked over low heat The butter is gently heated to remove moisture and milk solids, transforming it into ghee.  Low heat preserves aroma compounds and heat-sensitive nutrients.
   

This entire process can take several days, from milk fermentation to final ghee clarification.

Key Characteristics of Bilona Ghee

Authentic Bilona ghee has several defining features:

• Fermentation-based production (curd, not cream)
  

• Slow, low-temperature heating
  

• Small-batch, artisanal processing
  

• Often made from A2 milk of indigenous (desi) cows
  

• Granular (danedaar) texture
  

• Strong, nutty, caramelized aroma
  

Because of fermentation and gentle processing, Bilona ghee typically retains higher levels of:

• Butyric acid (important for gut health)
  

• Short-chain fatty acids
  

• Fat-soluble vitamins (A, D, E, K)
  

• Natural bioactive compounds
  

From a traditional and holistic health standpoint, Bilona ghee is considered closer to a functional food than a simple cooking fat.

What Is the Cream-Separation Method?

The cream-separation method is the dominant technique used in modern commercial dairy and large-scale ghee manufacturing. It is designed for speed, high yield, and mass production, rather than traditional fermentation or therapeutic value.

In this method, ghee is made directly from cream, bypassing the curd and fermentation stage entirely.

Industrial Dairy Processing Explained

Here’s how cream-separation ghee is typically produced:

1. Milk is passed through centrifugal separators High-speed machines mechanically separate cream (malai) from milk.
   

2. Cream is collected and standardized Fat percentage is adjusted for consistency and large-scale processing.
   

3. Cream is directly heated at high temperatures The cream is boiled to evaporate moisture and separate milk solids.
   

4. Clarification and filtration Milk solids are removed, and the remaining fat is filtered to produce ghee.
   

This process is highly efficient and suitable for industrial-scale operations.

Why This Method Is Widely Used

The cream-separation method is popular in commercial dairy for several reasons:

• Much faster production
  

• Higher yield per liter of milk
  

• Lower labor requirements
  

• Better scalability for mass markets
  

• Lower production cost per unit
  

However, because there is no fermentation stage and the heating temperatures are often higher, this method may result in:

• Lower retention of heat-sensitive nutrients
  

• Reduced levels of beneficial short-chain fatty acids
  

• Primarily a calorie-dense fat, rather than a therapeutic food
  

From a health and traditional nutrition perspective, cream-separation ghee is generally considered functional for cooking, but less beneficial for digestion, gut health, and holistic wellness compared to Bilona ghee.

Bilona vs Cream-Separation: Process Comparison (At a Glance)

Although both Bilona ghee and cream-separation ghee are legally sold as “pure ghee,” their processing methods are fundamentally different. These differences directly influence nutrient retention, digestibility, aroma, and overall quality.

The table below highlights the most important technical and nutritional distinctions:

Why This Comparison Matters for Health

From a nutritional and digestive standpoint, the most important difference is fermentation + low-heat processing in Bilona ghee. These steps:

• Preserve short-chain fatty acids
  

• Improve fat digestibility
  

• Support gut health
  

• Protect heat-sensitive nutrients
  

In contrast, cream-separation ghee prioritizes speed and volume, which can compromise some of these benefits.

This is why many nutritionists and Ayurvedic practitioners consider Bilona ghee to be closer to a functional, therapeutic food, while cream ghee is viewed mainly as a cooking fat.

Nutritional Differences: What Science & Traditional Nutrition Show

While both types of ghee are primarily fat, how that fat is processed significantly affects its biological value. Fermentation and heat exposure play a major role in determining the final nutritional profile.

Role of Fermentation in Ghee Nutrition

Fermentation (used in the Bilona process) is a critical step that:

• Partially breaks down lactose and milk proteins
  

• Increases bioavailability of certain fatty acids 
  

• Supports production of beneficial short-chain fats
  

• Improves overall fat digestibility
  

This makes Bilona ghee nutritionally different at a molecular level — even though it may look similar to cream-based ghee.

Bilona Ghee: Nutritional Profile

Authentic Bilona ghee is generally associated with:

Higher Butyric Acid (Butyrate)

• Supports gut lining integrity
  

• Helps reduce gut inflammation
  

• Important for colon health and digestive balance
  

Better Retention of CLA (Conjugated Linoleic Acid)

• Linked to metabolic health
  

• May support healthy body composition
  

• Known for anti-inflammatory properties
  

Improved Fat-Soluble Vitamin Stability

• Vitamins A, D, E, and K are more heat-sensitive
  

• Slow heating helps preserve these nutrients
  

Higher Short-Chain & Medium-Chain Fatty Acids

• Easier to digest
  

• Faster energy utilization
  

• Less strain on the digestive system
  

This is why Bilona ghee is often positioned as a gut-friendly, metabolically supportive fat rather than just a calorie source.

Cream-Separated Ghee: Nutritional Profile

Cream-separation ghee, due to high-heat and lack of fermentation, is typically characterized by:

• Lower retention of heat-sensitive micronutrients
  

• Reduced levels of short-chain fatty acids
  

• Primarily long-chain triglycerides
  

• Less bioactive compound density
  

From a modern nutrition perspective, this means cream ghee is:

• Still a stable cooking fat
  

• A good source of calories and energy
  

• Less supportive for gut and metabolic health
  

• Lower in functional, therapeutic compounds
  

In simple terms:

Bilona ghee = higher functional nutrition
Cream ghee = primarily cooking fat

Digestibility & Gut Health Impact

One of the most important — and most overlooked — differences between Bilona and cream-separation ghee is their effect on digestion and gut health.

Why Digestibility Matters

Your body does not just absorb fat — it must:

• Emulsify it with bile
  

• Break it down with digestive enzymes
  

• Absorb fatty acids through the gut lining
  
  

The way ghee is processed affects how easily your digestive system can handle it.

Why Bilona Ghee Is Easier to Digest

Bilona ghee is traditionally considered lighter and easier on the stomach because:

Fermentation Pre-Digests Components

• Partial breakdown of lactose and casein
  

• Reduces digestive load
  

Higher Butyrate Content

• Nourishes intestinal cells
  

• Supports gut barrier function
  

• Helps maintain a healthy microbiome environment
  

Short-Chain Fatty Acids

• Absorbed more easily
  

• Require less digestive effort
  

• Less likely to cause heaviness or bloating
  

In Ayurveda, Bilona ghee is believed to strengthen Agni (digestive fire), making it suitable even for people with:

• Weak digestion
  

• Sensitive stomach
  

• Gut inflammation
  

• Post-illness recovery
  

Cream-Separation Ghee & Digestive Load

Cream-based ghee, while still digestible for many people, may:

• Feel heavier after meals
  

• Cause a sense of oiliness or sluggishness
  

• Be harder for people with weak digestion to tolerate
  

Because it lacks fermentation and contains fewer short-chain fats, it generally:

• Requires stronger bile secretion
  

• Takes longer to digest
  

• Provides less gut-supportive benefit
  

This is why many people report that:

“Bilona ghee feels lighter and more energizing, while cream ghee feels heavier.”

From a gut health and holistic nutrition standpoint, Bilona ghee is typically preferred for:

• Daily therapeutic use
  

• Digestive support
  

• Gut healing protocols
  

• Ayurvedic dietary practices
  

Taste, Aroma & Texture Differences

Beyond nutrition and digestion, one of the most noticeable differences between Bilona ghee and cream-separation ghee is in sensory quality — taste, aroma, and texture. These characteristics are direct results of fermentation and heating methods.

Texture (Granular vs Smooth)

Bilona Ghee

• Naturally granular or danedaar
  

• Grain formation occurs due to traditional butter clarification
  

• Indicates minimal processing and slow cooling
  

• Often considered a marker of authenticity
  

Cream-Separation Ghee

• Smooth, uniform, waxy texture
  

• Achieved through industrial processing and filtration
  

• Designed for visual consistency and shelf appeal
  

Aroma & Flavor Profile

Bilona Ghee

• Strong, nutty, caramelized aroma
  

• Rich depth of flavor
  

• Result of slow cooking and fermentation compounds
  

• Enhances traditional Indian dishes naturally
  

Cream-Separation Ghee

• Mild, neutral aroma
  

• Less complex flavor
  

• Designed to be versatile and unobtrusive in cooking
  

For consumers who value traditional taste and sensory richness, Bilona ghee is typically preferred.

Ayurvedic & Holistic Health Perspective

From an Ayurvedic standpoint, not all ghee is considered equal. The method of preparation directly affects ghee’s energetic and therapeutic qualities.

Bilona Ghee in Ayurveda

Traditionally prepared ghee (curd-churned) is described in Ayurveda as:

• Satvik (pure, nourishing, clarity-enhancing)
  

• Tridosha balancing (Vata, Pitta, Kapha)
  

• Supportive of Ojas (vital life energy)
  

• Beneficial for Rasayana (rejuvenation) therapies
  

Bilona ghee is commonly used in:

• Panchakarma detox therapies
  

• Gut-healing regimens
  

• Cognitive and memory-support protocols
  

• Joint and tissue nourishment
  

• Immune-strengthening diets
  

Cream-Separation Ghee in Ayurveda

Cream-based ghee is generally viewed as:

• Heavier on digestion
  

• Less potent therapeutically
  

• More suitable as a cooking medium rather than medicine
  

While it still provides lubrication and nourishment, it is not traditionally recommended for:

• Detox therapies
  

• Gut-healing protocols
  

• Medicinal ghee preparations
  

This distinction is important for people using ghee for therapeutic or holistic health purposes.

Cost, Yield & Sustainability Considerations

One of the biggest practical differences between Bilona and cream-separation ghee is cost — and the reasons behind it.

Milk Requirement & Yield

Bilona Ghee

• Requires approximately 25–30 liters of milk to make 1 liter of ghee
  

• Low butter yield due to curd-based processing
  

• Significant buttermilk byproduct
  

Cream-Separation Ghee

• Much higher fat recovery efficiency
  

• Lower milk requirement per liter of ghee
  

• Optimized for commercial yield
  

Labor & Time Investment

Bilona

• Multi-day process
  

• Manual or slow mechanical churning
  

• Skilled labor required
  

• Small-batch production
  

Cream Method

• Automated machinery
  

• Short processing time (hours)
  

• Minimal labor per unit
  

• Designed for scale
  

Sustainability & Ethical Factors

Bilona ghee is often associated with:

• Small dairy farms
  

• Indigenous cow breeds
  

• Lower-volume, higher-value production
  

• Traditional livelihoods
  

Cream-separation ghee supports:

• Industrial dairy systems
  

• High-volume production
  

• Lower per-unit cost
  

• Wider market accessibility
  

Health Use Cases: Which One Should You Choose?

Choosing between Bilona and cream-separation ghee depends on your health goals, budget, and intended use.

Choose Bilona Ghee If You:

• Focus on gut health and digestion
  

• Follow Ayurveda or holistic wellness
  

• Want maximum nutrient density
  

• Use ghee therapeutically
  

• Prefer traditional, artisanal foods
  

Choose Cream-Separation Ghee If You:

• Need an affordable daily cooking fat
  

• Use ghee mainly for frying and sautéing
  

• Prioritize availability and consistency
  

• Have no specific gut or therapeutic goals
  

Myths vs Facts (Trust-Building)

Myth 1: “All ghee is the same”

Fact: Processing method significantly affects nutrient retention, digestibility, and bioactive compounds.

Myth 2: “Bilona ghee is just marketing”

Fact: Bilona is a documented traditional method with clear fermentation and low-heat processing differences.

Myth 3: “Granular ghee means fake or spoiled”

Fact: Granularity is a natural characteristic of traditionally processed ghee.