Cultured Cow Ghee

Why "cultured"

Before this ghee is made, the cream is left with a curd starter so it sours lightly, the same way malai collected over a week at home used to turn a bit sour before it was churned. The butter from that cream is then heated slowly into ghee.

That small step changes the flavour. Cultured ghee smells deeper and a little tangy, closer to homemade ghee than to plain butter ghee. Some people notice it straight away, others only when they taste the two side by side.

Where it tastes best

Because the aroma is stronger, we like it as a finishing ghee. A spoon over hot khichdi, a drizzle on biryani before you close the lid for dum, or on bajra roti with gur in winter. For deep frying, a regular ghee is fine and will save you money.

Good to know

• It keeps well at room temperature. Close the lid after use and keep water out of the jar.
• Grainy in the cold, soft or partly liquid in summer. Nothing is wrong with it either way.
• Start with 250 ml if you are not sure about the flavour. People who already like it tend to go for 500 ml or 1 litre.

Use it the way you use any ghee: a spoon on hot rotis or dal-chawal, for jeera or hing tadka, for roasting suji and atta in sweets, and for the diya. It has a high smoke point, so it also works for shallow frying.

Keep the lid closed and store at room temperature, away from the stove and direct sun. Always use a clean, dry spoon; water is what spoils ghee. It sets grainy in winter and turns partly liquid in summer. Both are normal.

Jars are sealed and packed with cushioning so they travel safely. If a jar arrives damaged or leaking, take a photo before opening the parcel fully and contact us with your order number.