Many people notice a significant price difference when comparing Bilona ghee with regular ghee. While both look similar and are used in Indian cooking, the cost per kilogram of Bilona ghee is often much higher. This difference is not accidental or purely brand-driven—it is rooted in how Bilona ghee is produced, the type of milk used, and the economics of traditional food preparation.
This article explains, in simple terms, why Bilona ghee costs more and what factors genuinely influence its price.
Understanding What Bilona Ghee Is
Bilona ghee is made using a traditional Indian method that dates back centuries. The defining feature of this method is that ghee is prepared from curd, not directly from cream.
The process generally involves:
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Fresh cow milk is boiled and cooled
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Milk is naturally fermented into curd
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The curd is churned using a wooden churner (bilona)
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Butter (makkhan) is separated
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Butter is slowly heated to obtain ghee
This multi-step process is time-intensive and produces lower quantities of ghee, but it preserves natural characteristics of milk fat.
Also Read:- 5 unique ways to use ajwain honey
How Regular Ghee Is Made
Regular ghee is usually produced through modern dairy methods, where:
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Cream is separated directly from milk
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Machines and centrifuges are used
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Heating is done quickly and in bulk
This approach prioritises efficiency, yield, and consistency, which significantly reduces production cost per kilogram.
The Core Reason: Bilona Ghee Needs More Milk
One of the most important factors affecting price is milk requirement.
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Bilona ghee requires much more milk because fat extraction happens after curd formation and churning.
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Regular ghee is made from cream, which allows faster and higher fat recovery.
More milk input directly increases cost, especially when milk is sourced from indigenous cows with lower yield.
Also Read:- Why Desi Cow Ghee is India's Golden Elixir - The Gavyamart promise of Purity
Indigenous Cow Milk Has Lower Output
Authentic Bilona ghee is typically made from milk of desi or indigenous cows. These cows:
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Produce less milk per day
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Have lower fat yield compared to crossbred cows
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Require more natural care and longer maintenance
In contrast, regular ghee often uses milk from high-yield crossbred cows, which lowers raw material cost.
Lower milk yield = higher cost per unit of ghee.
The Bilona Method Is Slow and Labour-Intensive
Traditional Bilona preparation relies heavily on manual or semi-manual processes:
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Slow churning of curd
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Small-batch butter extraction
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Controlled, low-flame heating
This method cannot be rushed or fully automated without losing its defining characteristics. As a result:
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Production volume remains limited
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Labour cost per kilogram is higher
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Scaling up is difficult
Regular ghee production is fast, automated, and scalable, which keeps prices lower.
Lower Yield Is a Natural Outcome
Bilona ghee is not designed to maximize output. During the process:
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Some fat is naturally lost
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No artificial enhancers are used
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No blending with other fats occurs
This results in lower yield but higher integrity. Regular ghee, on the other hand, is optimized to extract the maximum amount of fat possible.
Lower yield automatically raises the cost per kilogram.
Minimal Processing Means Higher Cost
Bilona ghee is typically made without:
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Chemical solvents
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Bleaching or deodorizing agents
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Industrial refinement
Minimal processing preserves natural compounds but also:
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Reduces shelf-life optimization
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Requires careful storage and handling
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Increases risk of batch variation
Regular ghee is processed to remain uniform and stable across large batches, which lowers logistical costs.
Also Read- Bhadwa Ghee: Monsoon's Ayurvedic Elixir for Immunity and Vitality
Ethical Cow Care Adds to Cost
Traditional Bilona ghee production is often associated with:
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Free-grazing cows
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Natural fodder
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Avoidance of synthetic hormones and antibiotics
Maintaining such conditions costs more than intensive dairy farming. While this improves milk quality, it also contributes to the final price.
Brands like Gavyamart follow such traditional sourcing and preparation principles, which is why their Bilona ghee pricing is often used as a reference point when explaining authentic cost structures.
Shelf Life vs Freshness Economics
Regular ghee is designed for:
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Long shelf life
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Long-distance transportation
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Uniform appearance
Bilona ghee prioritizes:
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Freshness
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Natural aroma and texture
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Small-batch consistency
Shorter supply chains and lower storage optimization increase per-unit cost.
Why Extremely Cheap “Bilona Ghee” Is Unlikely to Be Authentic
If a product labeled as Bilona ghee is priced close to regular ghee, it may involve:
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Machine churning instead of traditional Bilona
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Using cream instead of curd
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Mixing Bilona ghee with regular ghee
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Using non-indigenous cow milk
Authentic Bilona ghee has unavoidable cost factors that cannot be eliminated without changing the process.
Is Higher Price Always Equal to Better Quality?
A higher price alone does not guarantee authenticity. However, authentic Bilona ghee cannot be cheap due to:
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Higher milk input
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Lower yield
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Labour-intensive preparation
Consumers should evaluate process transparency, not just price.
Who Benefits Most From Bilona Ghee?
Bilona ghee is often chosen by:
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People with sensitive digestion
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Families following traditional diets
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Those reducing industrially processed foods
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Individuals using ghee for Ayurvedic purposes
For such users, cost is often weighed against digestive comfort and long-term dietary compatibility.
Final Summary: Price Reflects the Process
The higher price per kilogram of Bilona ghee is not due to branding or hype. It reflects:
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More milk usage
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Indigenous cow sourcing
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Traditional, slow preparation
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Lower yield
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Minimal processing
When compared objectively, Bilona ghee and regular ghee are not the same product, even if they look similar.
Frequently Asked Questions (FAQs)
1. Why is Bilona ghee more expensive than regular ghee?
Bilona ghee costs more because it is made using a traditional curd-churning method that requires more milk, more time, and more labour, resulting in lower overall yield compared to regular ghee.
2. Does Bilona ghee really require more milk?
Yes. Bilona ghee is prepared from curd rather than cream, which means significantly more milk is needed to produce one kilogram of ghee.
3. What role does the Bilona method play in pricing?
The Bilona method involves slow, manual churning and small-batch heating, which increases production time and labour cost, directly affecting the final price.
4. Is Bilona ghee always made from desi cow milk?
Authentic Bilona ghee is usually made from indigenous (desi) cow milk, which has lower yield and higher maintenance cost than crossbred cow milk.
5. Why does regular ghee cost less?
Regular ghee is produced using industrial methods that extract cream directly, maximize fat recovery, and allow large-scale, automated production, reducing cost per kilogram.
6. Does lower price mean lower quality in ghee?
Not always, but extremely low-priced ghee labeled as “Bilona” may not follow the traditional process or may involve mixing with regular ghee.
7. Is Bilona ghee more nutritious than regular ghee?
Bilona ghee is often valued for better retention of natural fats and fat-soluble vitamins due to minimal processing and slow heating.
8. Can Bilona ghee be mass-produced?
Authentic Bilona ghee cannot be easily mass-produced because the traditional method limits scalability and requires careful, small-batch preparation.
9. Why does ethical cow care increase ghee cost?
Practices like free grazing, natural fodder, and avoiding hormones increase milk production costs, which reflect in the price of traditionally made ghee.
10. Is the higher price of Bilona ghee justified?
From a process, nutrition, and sustainability perspective, the higher price reflects genuine production costs rather than marketing alone.
