Our first essential release
Ghee
Two expressions of Ghee— Cow & Buffalo.
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Gir Cow Ghee
Ghee is often reduced to one word: fat
We see it differently.
A well-crafted ghee carries a complex lipid matrix—short-chain fatty acids, fat-soluble vitamins, and aromatic compounds shaped by milk quality, culturing, churning, and heat. Research reviews describe ghee as a source of fat-soluble vitamins such as A, D, E, and K, along with fatty acids including butyric, caproic, caprylic, and capric acids.
Source is Milk.
We build the milk first— through
Lineage, Botanical 36™, Lactation Balance,
Batch Measurements,Vedic Transformations.
Procedure
Craftsmanship
01
Step 01 — Milk Origin
We begin with lineage-selected Gir cows and Murrah buffalo raised under our Botanical 36™ nutrition protocol and milked through a calf-first ethical rhythm.
Step 02 — Milk Selection & Testing
Each milk batch is tested for compositional integrity - SNF (nutrient portion of milk beyond fat and water), lipids, proteins, minerals, enzymes, vitamins, and key minerals including calcium, potassium, and sodium.
02
03
Step 03 — Slow Milk Heating
Milk is slowly heated for 6–8 hours in Red Clay earthen vessels over measured traditional heat. Red clay supports even heat distribution, allowing gradual transformation without shocking the milk structure.
We get manufature our own pots due to clay purity & customised requirements.
Step 04 — Curd Setting
Milk is set into curd using natural culture in black clay earthen pots. Black clay retains heat for longer, creating a stable environment for slow fermentation. This is where milk begins becoming ghee— not mechanically, but biologically.
04
05
Step 05 — Bilona Churning
The curd is churned using a wooden bilona made from neem tree wood. This traditional churning separates makkhan slowly—without industrial force, without over-processing, and without stripping the process of it's character.
Step 06 — Final Red Clay Heating
The extracted butter is finally heated again in red clay vessels. This stage removes residual moisture and allows aroma, texture, and fat structure to settle into their final form.
06
Step 08 — Bilona Churning
Butter is revealed through rhythm.
The curd is churned using a wooden bilona made from neem tree wood.
This traditional churning separates makkhan slowly—without industrial force, without over-processing, and without stripping the process of its character.
• neem wood bilona • curd-churned
Step 01 — Miking
Twenty head.
Kept deliberately few—so attention stays precise. The Standard stays intact.
GIR
MURRAH
YOUNG BOVINE
*Actual farm photo. "Kavya" our Gir Cow in the shot.
Step 02 — Botanical 36™ Nutrition
We build the milk first.
Our cattle follow Botanical 36™—a proprietary, 365-day nutrition protocol made from 36 botanicals and feed inputs. This includes greens, aromatic seeds, roots, tonics, grains, legumes, minerals, and energy carriers—prepared fresh and followed with discipline.
What enters the feed becomes the milk.
Mixture of Botanicals
Step 03 — Ethical Milking
Calf-first. Always.
We follow an ethical milking rhythm.
In early lactation, extraction is deliberately limited — roughly half — for about 3 months, while the calf builds strength.By around 2 months, the calf’s rumen develops for grass digestion—only then do we increase gradually.
They are not by-products.
They are the future of Uppermost Farms®.
*Actual farm photo. "VASUDHA" our Gir Cow in the shot with her young bovin.
Step 08 — Bilona Churning
Butter is revealed through rhythm.
The curd is churned using a wooden bilona made from neem tree wood.
This traditional churning separates makkhan slowly—without industrial force, without over-processing, and without stripping the process of its character.
• neem wood bilona • curd-churned
Step 05 — Lactation Balance
Consistency is engineered.
Milk composition changes across lactation.
As months progress, milk yield may reduce, while fat and solids can rise. Left unmanaged, this creates seasonal inconsistency.
We maintain a controlled 10:60:30 lactation balance across early, mid, and late lactation animals—so the final ghee remains stable through the year.
EARLY
MID
LATE
*Actual farm photo. "vASUDHA" our Gir Cow in the shot with her young bovin.
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