Sample article for layout only. Replace with real editorial before launch.
Bilona names a method, not a marketing tier. Milk is boiled down and set into curd, the curd is churned into butter by hand, and the butter is cooked over a low flame until the milk solids separate and turn golden. The whole batch takes most of a day.
Why curd, not cream
Cream can be separated and churned in minutes by machine. Curd has to be set, waited on, and churned slowly. That waiting is the difference you taste: the grain is irregular in a way no centrifuge imitates.
What to look for in the jar
An uneven grain, a cooked-milk aroma, and a colour that shifts with the season. A jar that looks identical in every batch was not made this way.
