From the pasture
Pure Organic A2 Cow Ghee
Slow-made ghee from A2 cow milk — prepared the traditional way, beginning with curd.
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The source
How the cows are fed, and where the milk begins
Our A2 ghee starts with cows raised on natural fodder — green pasture, dry fodder, and feed free from industrial additives. Their milk carries the A2 beta-casein protein, valued for its gentler, traditional character.
Milk is collected from farms that follow organic practices: open grazing where possible, clean sheds, and no routine chemical shortcuts. What goes into the cow shapes what ends up in the jar — so we begin at the source, not at the shelf.
The method
From curd — not milk poured straight into the pan
Most commercial ghee is made by heating cream or milk fat directly. Ours follows the older path: fresh milk is set into curd, then churned to separate butter — a bilona-style process that takes time and care.
That butter is gently clarified over a slow fire until the water leaves and the milk solids settle, leaving pure ghee with a deep aroma and golden clarity. Curd first, then churn, then clarify — the long way, on purpose.
- 01Milk set into curd
- 02Curd churned into butter
- 03Butter slowly clarified into ghee
Taste the difference origin makes.
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