Here’s a detailed comparison between the traditional ghee-making method (curd-churning) and the modern method(cream-butter extraction), along with their health benefits and potential problems:
1. Traditional Method (Bilona Method / Vedic Method)
Steps:
- Boil raw cow milk to remove impurities.
- Curdling the milk using a natural culture (starter curd).
- Churning the curd (dahi) using a wooden churner (Bilona) to extract makhan (butter).
- Boiling the butter to separate pure cow ghee.
Type of Ghee Produced: A2 Desi Cow Ghee (if using native Indian breed cows)
Health Benefits:
- Rich in butyric acid – boosts gut health and immunity.
- A2 beta-casein protein – easier to digest and less allergenic.
- Contains CLA (Conjugated Linoleic Acid) – helps reduce fat and increase lean muscle.
- Ayurvedic and sattvic – considered medicinal and calming.
- Supports hormonal balance and detoxification.
Problems:
- Lower yield – ~25-30 liters of milk produce 1 liter of ghee.
- Labor-intensive and costlier to produce.
- Requires native cow breeds and careful handling.
2. Modern Method (Cream-Based / Industrial)
Steps:
- Boil milk and skim the cream (malai) from the top.
- Cream is churned mechanically to extract butter.
- Butter is heated to obtain ghee.
Type of Ghee Produced: Commercial Ghee (A1 or Mixed)
Health Benefits:
- Still provides essential fatty acids and vitamins A, D, E, K.
- More affordable and widely available.
- Suitable for cooking and general use.
Problems:
- Often made from A1 milk (exotic breeds) – linked to inflammatory issues in sensitive individuals.
- Less nutritional complexity compared to bilona ghee.
- May contain preservatives or be over-processed.
- Industrial processing can reduce enzymatic activity and natural aroma.
Comparison Summary:
| Feature | Traditional Method (Curd-Churned) | Modern Method (Cream-Based) |
| Source | Curd from boiled milk | Cream from milk |
| Churning method | Wooden churner (manual) | Mechanical (fast churn) |
| Nutrition | High in butyric acid, A2 protein | May lack A2, lower butyric acid |
| Digestibility | Easier, supports gut flora | Harder to digest (for some) |
| Cost | High (low yield, more effort) | Low (high yield, commercial scale) |
| Aroma & Taste | Rich, nutty, Ayurvedic | Mild, sometimes artificial |
| Shelf life | Lower (purer, less processed) | Longer due to industrial methods |
Conclusion:
- Choose Traditional Ghee if you prioritize health, purity, and Ayurvedic benefits—ideal for babies, elderly, and those with digestive concerns.
Use Modern Ghee for general cooking if cost, availability, and convenience are key—but ensure it’s free from additives and sourced responsibly.
