Some tastes don’t need to be improved. They only need to be remembered.
There was a time when ghee was not a product. It was made at home, from milk of cows the family knew. Butter was made patiently, and ghee was cooked slowly until the whole kitchen carried its warm aroma.
We are not trying to make something extraordinary. We are trying to keep something ordinary from being forgotten.
We make ghee for a limited number of health-conscious families. About 100 litres a month, with milk from 40+ farmers. When a batch is finished, it is finished.
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