Ghee the slow way: curd, churned by hand.

01 · Churn

Pulled back and forth, like Grandma did.

At 5 AM the curd goes into a clay pot and the wooden churning stick starts turning. One rope, two hands, pulled left and right for close to two hours. It is slow, and that is the point.

2 hrs of churning for every batch

02 · Butter

White butter rises to the top.

Little islands of butter gather on the curd and join into one soft ball. We lift it out by hand. What stays behind is fresh buttermilk, which goes home with the families who milk our cows.

1 ball of butter from every pot

03 · Simmer

Brass pan, low wood fire.

The butter melts, foams and goes quiet. We stir until the bubbles turn small and the ghee goes clear gold, with the brown bits settling at the bottom. Around 50 minutes, never on high heat.

50 min on a slow flame, stirred by hand

04 · Pour

Strained through muslin, straight into glass.

Still warm, the ghee is strained through cotton muslin and poured into jars and tins the same morning. As it cools it sets into the grainy texture you only get from slow-cooked ghee.

Same day poured, sealed and batch-numbered

05 · Your jar

From our clay pot to your kitchen.

Every jar carries its batch number and churn date. Pick glass or a tin, 250 ml to 1 litre. It ships from Gondal in two days, packed in paper, never plastic bubble wrap.