If you have ever stood in a supermarket trying to decide between butter and ghee, you’re not alone. Most of us buy whatever looks convenient or affordable. But what if the real problem is that we’ve been choosing the wrong product all along?
A new video by health educator Prashant Desai from Stanford School of Medicine will make everyone rethink their kitchen essentials. His breakdown of butter, commercial ghee and traditional bilona ghee is sharp, simple and honestly, a little shocking!
Butter Vs Factory Ghee Vs Bilona Ghee
In the video, Prashant Desai compares three popular options – supermarket butter, the regular ghee sold in most stores and pure bilona ghee. By the end of his explanation, it becomes clear why bilona ghee stands out as the best choice for your body.
He begins with supermarket butter. This is the butter most people buy without thinking twice. According to Desai, it is made in factories on a massive scale. The process is fast and mechanical. Milk is heated, cream is separated, churned and then mixed with a heavy amount of salt. Because of this, the final product is low in nutrition and high in salty fat. It gives flavour, but not much else.
Next, he talks about the regular, cheap ghee we find in the market. Surprisingly, this also follows almost the same industrial process. The only difference is that the salt is not added. Since it comes from factory-made butter, its nutrition is not very impressive either. The aroma may feel “ghee-like”, but the quality does not match traditional methods.
Then comes the bilona ghee. Desai explains that bilona ghee is made using an age-old method that our grandmothers trusted. First, the milk is turned into curd using live probiotic cultures. This curd is then churned slowly with a wooden churner, known as a bilona. This creates white butter. When this butter is heated gently over time, it transforms into pure desi ghee.
Bilona Ghee Is Made From Pure Cow Or Buffalo Milk
He also highlights another key point that the best bilona ghee is usually made from the milk of Indian desi cows like Gir, or sometimes even buffalo milk. These breeds are known for producing richer, more nutritious milk. As a result, bilona ghee carries better aroma, taste and health value.
Prashant Desai’s final message is that you don’t need to drown your food in ghee. Even a small amount is enough. But when you do consume it, make sure it is pure bilona ghee and not the factory-made alternatives that dominate store shelves.
