All products > Raw-Cultured Ghee — Bilona Method (Ghee Appétit, 300ml)
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Raw-Cultured Ghee — Bilona Method (Ghee Appétit, 300ml)

Ghee Appetit

£19.00 GBP
£19.00 GBP
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Most ghee on UK shelves starts with pasteurised commodity butter. Ghee Appétit's Raw-Cultured Ghee starts somewhere else entirely — with raw, unpasteurised cream churned within 24 hours of milking, fermented slowly with live lactic cultures, hand-paddled to butter, and only then slow-clarified.

This is bilona method in spirit — the classical Indian technique by which ghee was made for thousands of years. Almost no one in the UK makes ghee this way. The cows themselves are an ancient breed, well cared for, giving only a small amount of milk that is unusually high in protein and rich in essential fatty acids.

Ghee Appétit's Original Cultured earned a Nourish Gold Award and a Great Taste Award in 2022. The flavour is rounder than ordinary ghee, with a faint tartness — what's known in India as desi ghee, an acquired taste in the best sense. The aroma is more pronounced. This is the ghee the tradition was talking about.
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  • BENEFITS
  • SAMYOGA
  • INGREDIENTS
  • HOW TO USE
BENEFITS

Two-stage fermentation produces particularly high butyric acid — short-chain fatty acid associated with gut health
Lactose fully converted to lactic acid by the cultures — a particular fit for those with dairy sensitivity
Casein pre-digested by the bacteria before clarification removes it — the most digestible form of ghee
Rich in vitamins A, D, E and K2 plus naturally occurring B and C vitamins
Contains CLA (Conjugated Linoleic Acid) and short-chain fatty acids
Made from raw, unpasteurised cream within 24 hours of milking
Ancient-breed cows, low-yield, high protein, rich fatty acid profile
High smoke point (250°C / 482°F) — stable for any cooking heat
Great Taste Award 2022 and Nourish Gold Award 2022
Organic British grass-fed, certified by Organic Food Federation (GB-ORG-04)

SAMYOGA

In Ayurveda, ghee is called ghṛta and is held in particular reverence. The tradition distinguishes between standard ghee and the bilona-method cultured ghee that classical India recognised as the highest grade — uttama ghṛta. The full method is: raw milk set with curd to make yogurt, churned with the bilona stick to butter, then simmered to ghee. Each stage is fermentative or thermal, and the cumulative effect produces a ghee that is more aromatic, more digestible, and held in Ayurveda to be the most nourishing form. In modern industrial production this stage is almost always skipped — Ghee Appétit's Raw-Cultured is the rare exception, bilona in spirit, made on a working UK farm with raw British milk.
Formulation
Raw cream → live lactic cultures → fermented slowly → hand-paddled to butter → slow-clarified. Traditional bilona method.

INGREDIENTS

Organic clarified raw-cultured butter (milk), cultured with live lactic cultures.
Origin: United Kingdom. Made in Milton Keynes by Ghee Appétit using raw cream churned within 24 hours of milking.
Allergens: Contains milk fat. Lactose fully converted; casein removed in clarification. Suitable for most dairy-sensitive cooks. Not suitable for those with a confirmed milk-protein allergy.

HOW TO USE

Versatile and rich — particularly good for finishing as well as cooking.

Sauté, sear, fry, bake — as with any ghee. A teaspoon stirred into hot milk, soup, tea or coffee makes a nutrient-rich drink. Finish dal, kitchari, soups and broths with a glaze. Excellent on its own, taken by the spoon, as a daily Ayurvedic tonic.

Used externally on skin and scalp as a traditional moisturiser.

Storage: Ambient. Refrigeration not required. 2 years unopened. 3 months at room temperature once opened, or up to 12 months refrigerated. The grainy texture when cool is normal — warm gently to soften.