Begin by boiling 1 liter of full-fat milk in a large, heavy-bottomed pot over medium heat, stirring occasionally, until it starts to simmer and form a creamy layer on top.

Reduce the heat to low and let the milk simmer for about 10-15 minutes, or until it has reduced slightly and developed a creamy texture. Stir occasionally to prevent scorching.

Remove the pot from the heat and let it cool slightly. Add 1/2 tsp of curd to the warm milk and stir gently to combine. Cover the pot with a lid and let it sit in a warm place for 6-8 hours, or overni...

After the fermentation process, the mixture should have separated into curds and whey. Line a strainer with a clean, thin cloth or a piece of cheesecloth and place it over a large bowl. Carefully pour...

Collect the curds and transfer them to a heavy-bottomed pot or a large saucepan. Add a pinch of salt to the curds and mix well. Place the pot over low heat and cook, stirring constantly, until the cur...

Continue heating the butter, stirring frequently, until it starts to foam and turn golden brown. This is the stage where the butterfat separates from the milk solids, and the ghee bilona starts to for...