Ghee from Hay Milk by MAHARISHI AYURVEDA is a clarified butter oil made from the milk of cows fed on hay and meadow pasture. This traditional Ayurvedic ghee features a golden colour, a rich, buttery taste, and a high smoke point, making it suitable for cooking, frying, and gently roasting spices.
Its culinary format makes it a practical fat to keep in the kitchen for everyday cooking, whether for classic dishes or Ayurvedic-style meals.
The main ingredient is purified cow butter (ghee), produced by slowly clarifying butter to remove water and milk solids, which gives it its characteristic golden colour, dense texture, and concentrated buttery aroma. This process gives ghee its longer shelf stability compared to regular butter and its high smoke point, both of which are typical features of this type of clarified fat. In Ayurvedic cooking, ghee made from hay and meadow milk is valued for its intense flavour and is used as a base fat across a wide range of traditional dishes.
Ghee can be used in place of butter or oil for cooking, frying, or sautéing spices, and can also be stirred into finished dishes according to personal taste.
Ingredients: Purified cow butter Ghee (from organic production)
