In the world of premium ghee, two names often create confusion: Bilona Ghee and Cultured Ghee. Both sound artisanal, both claim to be healthy, and both are often made from A2 milk. But if you’re someone who truly cares about what goes into your body, the difference between the two is more than just semantics it’s nutritional.
What Is Bilona Ghee?
Bilona Ghee is made using the ancient Vedic method. It starts with boiling raw A2 milk, which is then set into curd overnight. The curd is hand-churned using a wooden churner (called a bilona), and the extracted butter is slow-heated to produce ghee. This process is slow, deliberate, and deeply rooted in Ayurvedic tradition.
Because it’s made from curd not cream Bilona Ghee is naturally rich in butyric acid, CLA (conjugated linoleic acid), and fat-soluble vitamins like A, D, E, and K. It’s also easier to digest, especially for people who are sensitive to lactose or casein.
What Is Cultured Ghee?
Cultured Ghee is a more modern take. Instead of curd, it starts with cream usually fermented with added bacterial cultures. That cultured cream is then clarified into ghee. It’s still better than regular ghee made from raw cream, and it’s also lactose-free. But it skips the traditional curd-making and hand-churning steps that define Bilona Ghee.
In short, cultured ghee is a simplified version of the Bilona process. It’s efficient, but it doesn’t carry the same Ayurvedic depth or nutritional complexity.
Nutritional Differences: Who Wins?
When it comes to nutrient density, Bilona Ghee has the upper hand. Since it’s made from naturally fermented curd, it contains more bioavailable nutrients. The hand-churning process helps preserve enzymes and enhances the structure of healthy fats. Slow heating ensures that antioxidants and vitamins are retained, not destroyed.
Cultured ghee, while still beneficial, depends heavily on the quality of cream used, the fermentation process, and the temperature at which it’s clarified. If it’s made from A2 cream and processed gently, it can be quite nutritious but it still lacks the layered benefits that come from the full Bilona method.
Digestibility and Gut Health
Both Bilona and Cultured Ghee are lactose-free, making them suitable for people with dairy sensitivities. However, Bilona Ghee is often considered easier on the gut because it’s made from curd, which naturally breaks down lactose and casein during fermentation. This makes it especially beneficial for people with weak digestion, IBS, or inflammatory gut conditions.
Cultured ghee is also digestible, but it may feel heavier for some, especially if made from buffalo cream or processed at high heat.
Ayurvedic Perspective
Ayurveda places Bilona Ghee in a class of its own. It’s considered a Rasayana a rejuvenating substance that builds ojas (vitality), strengthens agni (digestive fire), and nourishes all seven dhatus (tissues). It’s used in Panchakarma therapies, nasya (nasal oiling), basti (medicated enemas), and even as a carrier for herbal medicines.
Cultured ghee, on the other hand, is not mentioned in classical Ayurvedic texts. While it may offer some benefits, it doesn’t hold the same therapeutic status as Bilona Ghee.
How to Spot the Difference
If you’re shopping for ghee and want to know what you’re really getting, here’s what to look for:
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Bilona Ghee will often mention curd-churned, hand-churned, or woodpressed on the label. It usually has a grainy texture, a rich golden color, and a deep, nutty aroma.
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Cultured Ghee may say fermented cream or lactose-free, and it tends to have a smoother texture and a slightly tangy note.
Always check if the ghee is made from A2 milk, and whether it’s packed in glass jars a sign of quality-conscious brands.
So, Which One Should You Choose?
If you’re looking for a ghee that’s deeply nourishing, aligned with Ayurvedic principles, and made with intention, Bilona Ghee is the clear winner. It’s more than just a cooking fat it’s a functional food that supports digestion, immunity, brain health, and cellular repair.
Cultured Ghee is still a good option especially if you’re lactose-intolerant and want a modern, clean alternative to regular ghee. But if you’re investing in ghee for its full-spectrum benefits, Bilona is worth the extra rupee.
Final Thoughts
In the end, it’s not just about what ghee you use it’s about how it’s made. Bilona Ghee honors time, tradition, and the body’s natural rhythms. Cultured Ghee is a smart, simplified version for modern kitchens. Both have their place. But when it comes to nutrient density, Ayurvedic value, and authenticity, Bilona Ghee stands.
