Bilona-churned ghee is traditionally made by churning the curd of A2 cow milk. This method involves hand-churning the curd in a traditional wooden churner or bilona. The process separates the butterfat from the curd, which is then heated to obtain the final ghee. Cultured desi cow ghee, on the other hand, is made by culturing (curdling) the cream obtained from desi cow's milk. The cultured cream is then churned in world-class facilities to yield makkhan that is heated to obtain the ghee.