The traditional method of making ghee (Bilona) is quite elaborate. Cow’s milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then churned to extract butter from it. This butter is then boiled so that the water evaporates leaving behind pure ghee. This process is expensive than making regular cream ghee.
The process itself makes this ghee smellier, rich and complex taste. During the fermentation process (culturing), the offending lactose proteins are converted into lactic acid, making the product easier to digest.