Frequently Asked Questions
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.
Is your ghee prepared from "A2-milk" type?
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. The majority of the US dairy cow population - that has been bred/interbred for industrial-scale dairy production - produces milk that falls in the "A1 (beta casein) protein type" category.
Are the cows grass-fed?
The cows at our holistic center are grass-fed and pastured year round on the center's own farmland. Weather patterns may not permit such luxury in much of North America.
Are the cows hand-milked?
Yes. In accordance with timeless traditional stipulation, they are milked after their calves first feed.
What happens to the cows after they stop giving milk?
Our center's cows are looked after for their entire natural lives. They are never given away or slaughtered.
Do you make your ghee differently?
MahaGhee is prepared the traditional way, starting with spontaneous fermentation curds made from fresh and pure whole milk (this is not the same as industrial-type production by standardized "culturing" of milk or cream). The only by-product of our milk-to-ghee process is buttermilk (which is freely distributed to the residents and visitors at our holistic center). Alternative "shortcuts" start with bulk purchased plain or cultured butter from milk producers to make ghee more "efficiently", for time and cost reasons. While both production methods arrive at ghee, following traditional derivation by starting with natural fermentation curds - that too in the same place where the cows are looked after and milked by hand - must naturally yield a more wholesome ghee. See Source for pictures of our process to better appreciate the traditional holistic integrity that is being preserved with our MahaGhee.
Is the ghee pasteurized?
Cooking the butter down to ghee happens at a temperature that is well above normal pasteurization temperature.
Who are the ghee cooks?
Maha Ghee is prepared by local women that are in the full time employment of our holistic center. They learned how to make ghee from their mothers and grandmothers - it's an unbroken, generations-old tradition for them!
Why is your product not USDA-organic certified?
Maha Ghee is made from the milk of cows who are not injected growth hormones and whose grass feed is grown on chemical-free farms of our holistic center that also operates the "goshala" or traditional cow ranch. Instead of investing in organic certification formalities, we'd rather invite you to visit the holistic center, 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!
How do I join your affiliate program to buy ghee for myself and my clients?
We are open to new affiliates joining our effort to share this precious "great gift" more widely, in a manner that honors and preserves its holistic integrity. Please email us at firstname.lastname@example.org to learn more!