Traditional Cow Ghee

Our cow ghee comes from the milk of grass-fed cows, raised without synthetic hormones or antibiotics. We follow the same curd-churning process used for generations — curd is set, churned using machines built to replicate the traditional bilona motion, and slow-simmered on low heat to preserve its natural aroma, golden colour, and nutrients.

This process gives the ghee a light, delicate flavour, well suited to daily cooking, tempering, and a spoonful on its own. It's prized in Ayurveda for its digestibility and purity.

How it's made

• Milk from grass-fed cows, raised without synthetic hormones or antibiotics
• Milk is set into curd, then churned bilona-style to separate the butter
• The butter is slow-simmered on low heat until golden and aromatic
• Every batch is lab tested

Best for

Everyday cooking and tadka, smearing on rotis and parathas, dal-chawal, khichdi, and a daily spoonful on its own.

What's not in it

No preservatives, no additives, no added colour or flavour. Just pure cow ghee.

Frequently asked questions

Cow ghee or buffalo ghee — which should I choose?
Cow ghee is lighter and more delicate, ideal for daily cooking and eating as is. Buffalo ghee is richer and creamier with a higher smoke point, better suited to frying and sweets.

Why does my ghee look grainy or turn solid?
A grainy texture and solidifying in cooler weather are natural in slow-cooked ghee. They are signs of the traditional process, not spoilage.

How should I store it?
Keep the jar tightly closed in a cool, dry place away from direct sunlight. Always use a clean, dry spoon. Refrigeration is not needed.

Is it lab tested and FSSAI licensed?
Yes. Every batch is lab tested, and Yewa Earth is FSSAI licensed (Lic. No. 21526006002211).