A2 Badri cow- Cultured ghee

Not all ghee is the same.
The difference lies in how it’s made and what’s left untouched.

Indigenous Milk

Made from the milk of free-grazing Badri cows, an indigenous hill breed.
Not cross-bred. Not stall-fed. Not pushed for yield.

Natural Process

The milk is allowed to rest and set into curd naturally.
It is then hand-churned using the traditional bilona method, letting butter rise slowly.

Slow Fire

The butter is cooked on a low, steady flame.
No rushing. No overheating. Just time doing its work.

Nothing Added

No fortification.
No additives.
No shortcuts.

Each batch may vary slightly.
That’s not inconsistency. That’s authenticity.

What makes Badri cow ghee different?

Badri cows are a small indigenous hill breed native to the Himalayas. They produce very little milk and graze freely on wild mountain grasses and herbs. This ecology shapes the character of the milk and, in turn, the ghee.

⸻

Is this A2 ghee?

Yes. Badri cows are an indigenous breed and naturally produce A2 milk.

⸻

How is this ghee made?

The milk is naturally cultured into curd, hand-churned using the traditional bilona method, and slowly clarified on low heat. Nothing is rushed or standardised.

⸻

Does the colour or aroma change between batches?

Yes. Seasonal changes in grazing and climate can cause natural variation in colour, aroma, and texture. This is normal for traditionally made ghee.

⸻

Is anything added to the ghee?

No. There is no fortification, no additives, and no artificial flavouring.

⸻

Can this ghee be used daily?

Yes. It is suitable for everyday cooking, tempering, and finishing foods, as traditionally used in Indian kitchens.

⸻

Does this ghee need refrigeration?

No. Ghee is shelf-stable when stored in a cool, dry place away from direct sunlight. Always use a clean, dry spoon.

⸻

Why is this ghee produced in limited quantities?

Badri cows are low-yield hill cattle, producing much less milk than larger desi breeds. This naturally limits scale.

⸻

Is this ghee suitable for rituals or traditional use?

Yes. Traditionally made ghee from indigenous cows has long been used for household rituals and offerings.

⸻

Is this an Ayurvedic or medicinal product?

No. This is a traditional food product, not a medical or therapeutic preparation.

Traditionally Valued

Ghee made from the milk of indigenous cows has long been valued in Indian households for its role in everyday cooking, nourishment, and ritual use.

Badri cow ghee comes from a small, low-yield hill breed, naturally grazing on Himalayan grasses and herbs. This ecological specificity gives the ghee its distinct aroma, texture, and digestibility.

Made the Slow Way

Because it is:
• Naturally cultured into curd
• Hand-churned using the bilona method
• Slowly clarified on low heat

the ghee retains its natural character rather than being aggressively processed or standardised.

Nothing Added
• No fortification
• No additives
• No artificial flavouring

What you see, smell, and taste comes entirely from the milk and the process.

Individual experience may vary. This is a traditional food, not a medical product.

Colour:
Golden to deep yellow (may vary by season)

Aroma:
Warm, nutty notes with a gentle grassy undertone

Taste:
Clean and rounded, with a mild sweetness and a lingering nutty finish
Not sharp or overpowering

Texture:
Smooth and soft at room temperature

• Badri cows are hill walkers.
They naturally graze on steep Himalayan terrain and survive on wild grasses and herbs, not formulated feed.
•They give very little milk.
A Badri cow produces only about 1–3 litres a day, which is why this ghee is made in small batches.
•The ghee changes with the season.
Colour and aroma vary subtly depending on what the cows graze on during different times of the year.
•Bilona churning is slow by design.
Hand-churning butter takes hours, not minutes. Speed is deliberately avoided.
•Ghee was traditionally judged by aroma, not colour.
In many households, smell mattered more than how yellow the ghee looked.

Shipping duration

Bluedart air- 3 to 7 days depending on the distance.

Ghee is shelf-stable when stored in a cool, dry place away from direct sunlight. Always use a clean, dry spoon.