Desi Cow Ghee

Made the slow way, in Okara and Sahiwal. Cows graze freely and are never injected.

The milk is set into dahi overnight and churned to makhan the next morning — only then is it cooked into ghee. Most producers convert cream straight to ghee in about three hours. This takes two days.

The step most skip: we extract the lassi from the butter completely. Lassi adds weight, so leaving it in means more kilos of ghee from the same milk. It is also what makes ghee smell and spoil. We take it out, so we get less ghee per batch — and it keeps for months with no preservative.

Packed in glass, not plastic, because plastic reacts with hot ghee.

Lab tested. No adulteration found. Cash on delivery across Pakistan.