Here is a traditional Ayurvedic bilona method process

The Curd / Yogurt is then churned using a wooden churner called Bilona. Churning the milk in two motions - Clockwise and Anti-Clockwise - is the correct way of churning. This can be a lengthy process. Once the curd gets separated into Butter and Butter Milk, we get the Loni / Makkhan.
At the end of the churning process, the loni/makkhan is separated from the buttermilk. This loni/makkhan is then used to make ghee.
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