Frequently Asked Questions
Q. What makes native-breed Indian cows special?
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. It is the native, humped cow breeds, collectively and scientifically referred to as "Bos Indicus," of which the Gir breed stands out prominently, that have traditionally been most highly regarded among the various milk giving animals.
Q. Do you make your ghee differently?
Maha Ghee is prepared the traditional way, starting with natural yogurt made from fresh whole milk. Alternative 'shortcuts' start with sourcing ready plain or cultured butter to make ghee preparation more efficient, for time/cost reasons. While both arrive at ghee, we believe this traditional milk-to-ghee process (at milk source i.e. where the cows are looked after) though less "efficient" tends to naturally yield a more wholesome ghee - when prepared, stored and used care-fully. See Source for pictures of our process to better appreciate the traditional "holistic integrity" that is being preserved with our Maha Ghee.
Q. Why is your product not USDA organic certified?
To label a product "certified organic" for sale in the United States requires certification by a USDA authorized agency in India. Maha Ghee is made from the milk of cows who are not injected growth hormones and whose feed is grown on chemical-free farms of the same holistic center that also operates the goshala. Instead of investing precious time and energy in the certification formalities, we'd rather invite you to visit the center, stay over for a day or two as our guests, participate in the daily cow rearing and ghee making activities, and establish a direct connection with the cows, their caretakers, and our Maha Ghee cooks!
Q. Why does ghee vary in state from liquid to dense semi-liquid?
The visible form of any ghee depends on the ambient temperature in which it is kept. When kept in a warmer kitchen environment, it tends to stay liquid and when it is refrigerated or kept in otherwise cooler conditions, it tends to thicken. In the final stage of packaging, after being warm poured into jars, ghee will naturally change from free flowing liquid to a dense semi-liquid form. Temperature fluctuations will drive the pace at which this process takes place after filling. It is perfectly normal for pure ghee to be either in a liquid or dense state. It does not reflect on its inherent properties, efficacy, or taste.
Q. Is your ghee totally free of lactose and casein?
While traces of lactose and casein may be detected, the traditional process of making ghee that we follow tends to ensure that it ought not to affect even the more sensitive dairy-intolerant consumers out there. Should you have any lingering doubt in this regard, write to us at firstname.lastname@example.org and we're happy to share more specific information about our product or refer you to an Ayurveda practitioner in our network who could help you make an informed choice on whether or not it's fine for you to use ghee in light of your dietary preferences or restrictions.