Desi Cow Ghee

Made by the bilona route. Milk is set to curd, the curd is churned to butter, and the butter is simmered down to ghee. The industrial shortcut separates cream by machine and skips the curd entirely, which saves a day and costs the flavour that the whole thing is for.

The milk comes from small-herd dairy in Ganjam. Small herds cap the batch size by default, so the line stays small-batch because it cannot be anything else, not because it reads well on a label.

Nothing is added and nothing is standardised out, which means colour and grain shift slightly between batches and across seasons. That variation is what unhomogenised ghee looks like.