A DIFFERENT BREED
Our ghee is prepared from native breed cow milk that can be classified "A2 (beta-casein) protein type" - as opposed to the "A1 (beta-casein) protein type" that is most widely available for consumption and conversion to cream, yogurt, butter and ghee in the US and has been singled out to be potentially harmful to human health by some researchers.
NOT ALL GHEE IS THE SAME
Ghee originated on the Indian subcontinent and the highest traditional dietary, medicinal, and ritualistic value was placed on ghee which was prepared from the fresh milk of the native cows of the region.
Maha Ghee is prepared the traditional way, starting with curds made from fresh and pure whole milk. Alternative "shortcut methods" start with bulk purchased plain or cultured butter to make ghee preparation more efficient, for time and cost reasons. While both production methods arrive at ghee, following the traditional process by starting with whole milk curds naturally yields a more wholesome ghee (even if less efficiently so, for our hurried times). See Source for pictures of our process to better appreciate the traditional "holistic integrity" that is being preserved with our Maha Ghee.