• Quite simply – ghee is the fat from milk – typically cow’s milk.
• From a macro view – when proteins, sugar, and water is removed from milk by the process of clarification, what remains is fat, but with a wealth of micro-nutrients.
• There is a lot of nuance associated with ghee – depending on the milk used, and how it is processed to eventually make ghee.

Ghee is prescribed by Ayurveda (traditional Indian system of medicine) as one of the top health promoting foods. Eating ghee can offer several health benefits:

• Nutrient-rich: Ghee is rich in fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions including immunity, bone health, and vision.
• Supports digestion: Ghee is known for its ability to improve digestion by stimulating the secretion of stomach acids, which can aid in the digestion of other foods.
• Source of healthy fats: It contains medium-chain fatty acids, which are easier to digest and can provide a quick source of energy for the body.
• May improve heart health: Contrary to previous Western medical beliefs, recent research suggests that moderate consumption of ghee can be beneficial for heart health, especially when compared to unhealthy trans fats.
• Lactose and casein-free: Ghee is clarified butter, meaning it has had its milk solids removed, making it suitable for people with lactose intolerance or milk allergies.
• Great skin moisturizer – Ghee can be applied directly on skin as a moisturizer

• Cultured – Cultures in the cream that is used to make the butter that is used to make the ghee promote gut health and elevate the flavor. All Sowaka ghee is cultured overnight for 16+ hours for best results.

• Grass-fed – Milk from grass-fed cows yields tastier and more nutritious ghee.

• Artisanal – Hand-crafted in small batches in the San Francisco Bay Area from butter sourced from some of the finest dairy farms, resulting in rich and intense flavors.

Open a jar to smell and taste the difference!

Each variety is a unique ‘single origin’ ghee – based on where the milk comes from. Sowaka ghee from each origin has a unique flavor profile, so you get to experience the distinct flavor and aroma of each region. See Single Origin<add link to Single Origin page> for more details on each origin.

Ghee from each origin:

• Is from grass-fed cows.
• Has undergone a 16+ hour culturing process.
• Hand-crafted by us in California.
• Has a rich caramel-like taste.
• Is suitable for cooking, with a high smoke point of 480F.

The word “Bilona” (from Hindi/Sanskrit) refers to the churn used to make butter, which is then slow-cooked into ghee.

At Sowaka Foods, we make our ghee from cultured butter churned (bilona-style) from cream. The cream comes from milk warmed to separate the fat, then cultured overnight with yogurt-like cultures for 16+ hours before being churned into butter. This is one of the traditional Indian methods of making ghee.

In other regions of India, the traditional process starts by culturing whole milk into yogurt, then churning that yogurt to extract butter before cooking it into ghee. Both methods use:

• Culturing, which develops deeper flavor, and promotes gut health.
• Churning, the essence of “bilona”.

Both yield a rich, aromatic ghee with the characteristic depth of flavor that come from long fermentation.

Most large-scale, industrial producers skip the culturing and/or butter churning step and often rely on steam-jacketed kettles to cook ghee quickly. While efficient, this method usually produces a ghee that is flatter in flavor and aroma, lacking the depth that comes from traditional culturing, bilona-style churning and slow-cooking.

Typically Yes! Ghee contains only trace amounts of lactose and casein which are typically the source of intolerance. Sowaka ghee undergoes 5 levels of filtration to remove the milk proteins.

• Ghee can substitute the fat in almost every recipe 1:1
• From stir fry, to deep fry, to roasting, to baking, to bread toasting, and everything in between.
• High smokepoint of around 480F

Cows milk can contain either or both variants of beta-casein protein – A1 or A2, depending on breed/genetics. It is considered that A1 beta-casein protein can cause varying levels of discomfort in certain parts of the human population, relatively more as compared to A2.

The milk used to make all Sowaka ghee contains a combination of A1 and A2 beta-casein protein.
However, in all well-done ghee, the protein is cooked out and discarded, only the pure fat is retained.

So it really does not matter whether the milk had A1 or A2 beta-casein protein to begin with. Sowaka ghee undergoes 5 levels of filtration to remove the milk proteins.

• Up to 18 months unopened, stored in a cool, dry place without direct sunlight. Consume within 3 months after opening for the best flavor.

• No need to refrigerate.

• Ghee melts at very low temperatures.

• The rate of cooling of the ghee after it is made largely influences the granularity of ghee – rate of cooling depends on ambient temperature, starting temperature of the ghee, volume and shape of the container.

• Please refer to return policy.

Yes, please email info@sowakafoods.com with your needs so we can offer a custom solution that works best for your needs.