Sampler Pack - Single Origin Cultured Ghee

$65.00

I’m obsessed with bringing back the memories - the flavors and nourishment I enjoyed as a kid in my grandma’s kitchen in India. Thats why I created Sowaka Foods Cutured Ghee, hand made with the same traditional process used back home. Open a jar, take a whiff, cook with it and let the flavors and fragrance take you and your family down the memory lane. Each jar in the sampler pack is made from pure grass-fed cow’s milk from a unique geographical origin. Find the Single Origin that takes you back to your grandma’s kitchen. - Tejas Bahulkar, Founder Sowaka Foods

3 jars of Cultured Grass-fed Ghee, each with grass-fed cows milk from a unique geographical origin:

Normandy, France - Delight in the bold and earthy flavors from Normandy, the heart of French dairy excellence.
Petaluma Reserve - Indulge in our exclusive, premium ghee from the Pacheco Family Ranch located in the fertile hills of Petaluma, California, fostering a tradition of quality and care.
Vermont - Experience the mellow and aromatic flavors from the lush, rolling pastures of Vermont.

Cream is fermented overnight before it is churned 'bilona' style to cultured butter.
Ghee is proudly hand crafted in the San Francisco Bay Area.

Grass-fed Cultured Butter (Cream, Cultures)

Unopened ghee jars are good upto atleast 18 months when stored in a cool, dry place without direct sunlight.

Consume within 3 months after opening for the best flavor. Refrigeration not needed.

Use a clean spoon for each use to avoid external contamination.

Free Shipping on orders $100+.
$10 flat shipping fee for orders less than $100.
Typically ships next business day with UPS/USPS Ground.

We're happy if you're happy. If you are unsatisfied with your purchase in any way, we will provide you with a full refund to your original method of payment within 30 days of purchase.

Simply email us at info@sowakafoods.com with your order number, feedback for us, and we'll be happy to help you.

Founding Story

Sowaka Foods was founded in 2023 by Tejas Bahulkar after spending 10 years perfecting ghee for his family. Unable to find satisfactory ghee locally, he decided to share his product with the community. Drawing from his Indian heritage, culinary training, and software engineering background, Tejas combines traditional and analytical approaches to create premium ghee. When not working, he enjoys cooking, hiking, yoga, and time with family.

Any Last Questions?

We source grass-fed pasture-raised cows milk to make our ghee from 3 different regions (Petaluma-California, Vermont, Normandy-France).

Each region is renowned for its dairy excellence, resulting in a ghee with exceptional flavor and aroma.

We like to preserve the uniqueness of the flavors of each region - a result of different climate, grass, cows in each region.

All of our ghee has a rich nutty caramel like flavor with the signature ghee aroma.

Yet the ghee from each origin has a uniqueness of its own.

Petaluma Reserve has a delicate, subtle richness.
Vermont is mellow and sweet.
Normandy-France is bold and earthy.

In terms of mild vs strong flavor profile, Petaluma Reserve is the mildest, and Normandy-France is the strongest, with Vermont in between.

Stronger/milder flavor profile is a very personal preference, and all three origins are great for cooking or garnish.

We encourage to try the sampler pack with all 3 origins and which ones you like the most.

While many of our customers gravitate towards a single origin of their choice, many others like all three origins and continue to cycle between them all.

The taste, quality and price are driven by the following factors

It all starts with milk from grass-fed cows—happy cows living their best life in natural environments—resulting in tasty and nutritious dairy rich in micronutrients.
Traditional slow culturing process: Cream is fermented for 16+ hours before churning into butter. This process, used by ancient cultures around the world, yields great flavor and promotes gut health.
Handmade in small batches with a low-and-slow, multi-hour cook, which Intensifies the flavors.
While each of the above steps is resource, time, and labor intensive and comes at a high cost, these steps are what define the ghee, and we will not compromise on them.
Most big brand ghee products available in stores including the organic ones, skip the culturing process, and the ghee is made in large steam powered kettles which allows for quick and consistent high-volume production, but this process results in ghee that lacks aroma and flavor depth.

There are a few traditionally made ghee options in the market, typically made in India, and our ghee tends to be more expensive than those - the primary reason being the exceptional dairy sources we use - We source grass-fed pasture-raised cows milk to make our ghee from 3 different regions (Petaluma-California, Vermont, Normandy-France). Each region is renowned for its dairy excellence, resulting in a ghee with exceptional flavor and aroma. Taste a spoon of our ghee raw as-is, and you will see the difference, just like many of our customers who decided to make the switch.

We do offer larger sizes and 3 jar options which significantly lower the effective price per fl oz.

Unopened ghee jars are good upto atleast 18 months when stored in a cool, dry place without direct sunlight. Consume within 3 months after opening for the best flavor. Refrigeration not needed.

It all starts with milk from grass-fed cows—happy cows living their best life in natural environments—resulting in tasty and nutritious dairy rich in micronutrients.
Traditional slow culturing process: Cream is fermented for 16+ hours before churning into butter. This process, used by ancient cultures around the world, yields great flavor and promotes gut health.
Handmade in small batches with a low-and-slow, multi-hour cook, which Intensifies the flavors.
While each of the above steps is resource, time, and labor intensive and comes at a high cost, these steps are what define the ghee, and we will not compromise on them.
Most big brand ghee products available in stores including the organic ones, skip the culturing process, and the ghee is made in large steam powered kettles which allows for quick and consistent high-volume production, but this process results in ghee that lacks aroma and flavor depth.
There are a few traditionally made ghee options in the market, typically made in India, that follow a similar process as ours. The main difference is that we source grass-fed pasture-raised cows milk to make our ghee from 3 different regions (Petaluma-California, Vermont, Normandy-France). Each region is renowned for its dairy excellence, resulting in a ghee with exceptional flavor and aroma. Taste a spoon of our ghee raw as-is, and you will see the difference, just like many of our customers who decided to make the switch.

We source grass-fed pasture-raised cows milk to make our ghee from 3 different regions (Petaluma-California, Vermont, Normandy-France).

Each region is renowned for its dairy excellence, resulting in a ghee with exceptional flavor and aroma.

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 our 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.

The cows are of Jersey and Holstein breeds for the American origins (Petaluma Reserve and Vermont), and Normandine breed for Normandy-France.

All the cows for all the 3 origins graze on the pastures weather permitting.

Normandy, France - Full grass. No grain. When unable to graze on pastures, they are fed hay which is dried from grass from same pastures.

Petaluma Reserve - When not grazing on grass, feed is hay, fermented brewers grain and whey from their own cheeses and nearby creameries, and corn.

Vermont - The cows eat varied diets including grass, grains, hay and corn, depending on the season.

Our ghee is not certified organic, however the farms on which the cows graze use organic farming practices, and do not use pesticides and growth hormones.

Just open a jar, taste a spoon of ghee raw and you can instantly tell the quality of milk being used to make the ghee.

The texture of ghee naturally changes depending on how quickly it cools. We allow our ghee to cool naturally at room temperature here in California. During warmer weather, it cools more slowly and can form larger solid granules separated by liquid ghee. During cooler weather, the granules are generally finer and the ghee appears more uniformly solid.

This variation is normal and does not affect the quality or safety of the ghee. You can stir it for a more uniform texture, and it will melt completely once warmed in a pan.

Typically yes!

Most cases of intolerance are for the milk protein - which are removed while making ghee with 5 levels of filtration.

Note that there may still be trace amounts of milk solids which are typically tolerated by most. Please consult your medical practitioner for advice.

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

We run farmers market stands in the Bay Area at Sunnyvale downtown Saturdays 9am-1pm, and Palo Alto (California Ave.) Sundays 9am-1pm

We offer a unique ghee tasting experience at our market stands, so you can try before you decide to buy.

No need to place an order online if you are visiting the market.

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.

Ghee is a very versatile ingredient and can be used in many ways. It has a high smoke point of about 485F.

Enrich cooked foods for a rich and nutty mouthfeel - substitute 1:1 instead of any other oil/butter/fat for saute/stir fry/deep fry/roast /bake/garnish.
Enjoy raw - Exceptional rich flavor feels almost like a dessert treat.
Blend with coffee - kickstart your day with a bullet coffee.
Great for keto diet.
Lactose and Casein free.
Apply directly on skin as a moisturizer.

Sampler Pack - Single Origin Cultured Ghee

Founding Story

Any Last Questions?

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