A jar of ghee, and everything it took to fill it.
Our Gir cows graze freely around Mutthi, in the Gondal belt of the Gir forest region — the same land the Gir breed is named for. It's slow country, and we like it that way.
Every jar starts as A2 milk from these cows, set into curd overnight, and hand-churned in a wooden bilona the way it's been done here for generations. No machines separate the cream, no shortcuts speed up the simmer. What's left after the slow-cooking is ghee with the aroma and grain you can actually taste.
