We culture (i.e. ferment) organic A2A2 cream in small batches in-house. Culturing the cream engages the beneficial lactic acid bacteria to transform the residual milk sugar (casein) into smaller and easier to digest peptides. We then churn this cultured cream into fresh cultured butter, which is easier to digest than sweet butter.

Once a month, on the full moon, we slow cook the cultured butter–a process that separates the remaining hard-to-digest milk solids, proteins, lactose and residual liquid in the fresh butter from the butter fat. The final product is cultured ghee that looks like liquid gold, free from impurities, easy to digest, and with a delicious buttery aroma and taste.

Ayurveda considers the energy of the full moon to be particularly healing and nourishing for the environment and our minds. Making ghee on a full moon day or night in a sacred atmosphere increases the vibrational potency of the ghee.