By Pure Indian Foods

Cultured Ghee, Grassfed & Certified Organic - 14 oz

Add To Wishlist
Certified USDA Organic Grassfed Pastured Whole30 Approved Certified Ketogenic Packed in Glass, Recyclable Sustainable Packaging

Our Organic, Grassfed Cultured Ghee is handmade in small batches. Gluten free. Lactose free. Batch-tested to contain no more 2.5 ppm casein/whey.

Regular price $23.99
Regular price Sale price $23.99
Shipping calculated at checkout.
Purchase options
$23.99 USD
$23.99 USD

Auto-renews, skip or cancel anytime. View subscription policy

To add to cart, go to the product page and select a purchase option
Best Before 04/30/2025


Grassfed Organic Cultured Butter (made from non-homogenized whole milk from grassfed cows). Contains: Milk


Serving Size 1 TBSP (14g)

Servings per Container: about 28

Calories 120, Calories from Fat 120

Total Fat 14g, 22%

Saturated Fat 9g, 45%

Trans Fat 0g

Cholesterol 35mg, 12%

Sodium 0mg, 0%

Total Carbohydrate 0g, 0%

Protein 0g

Vitamin A 6%



Orders over $125 qualify for a flat rate of $9.99.
This applies to the Continental USA outside of Northeast region. This does not include Alaska or Hawaii.

Orders over $75 qualify for a flat rate of $5.99.
This applies ONLY to the Northeastern part of the United States, including CT, DE, DC, ME, MD, MA, NH, NJ, NY, PA, RI, VT, VA.

Pure Indian Foods orders are processed, shipped, and delivered on business days: Monday-Friday (excluding weekends and major holidays). Please allow 2-4 business days for processing depending on product availability and order volume.

On average, 5-10 business days.
Canada: On average, 6-10 business days, but sometimes longer to get through customs.
International: We do not have an estimated time for other countries.

International orders outside the USA may attract additional customs, taxes and duties upon entry to your country; this is the responsibility of the customer. If the package is refused by your country's customs department and it it sent back to us, the shipping cost will be non-refundable. Please be aware, there may be delays.

We are online-only.

Return Policy

We want our customers to be satisfied with the quality of our products. If a product is damaged during shipping or you are unhappy with the product, simply let us know within 14 days after delivery, and we will try to resolve the situation to your satisfaction in a way that is fair to both parties. We are a small company and try to do our best for each situation. Please contact us if you have any questions prior to purchasing.


If you receive the order and you are not satisfied with it, you can return the merchandise in original packaging within 14 days along with the receipt. Once we receive your package, we will refund the amount charged of the items returned. Unfortunately, we cannot refund the shipping costs, unless the product is damaged or defective.


If you refuse the order or if the carrier was not able to deliver it, we will give full refund less the shipping charges.


If the shipping address that you supply is found to be incomplete or incorrect then you are responsible for the additional charges imposed by the shipping company for correcting the address.


If we send you a shipment and it gets returned back to us as it was undeliverable to the address provided, we will refund the amount you had paid for the products only. Unfortunately, we cannot refund the shipping cost. We offer the option to reship the same order to an alternative address for an additional shipping fee.

Country of Origin

United States

Traditionally Handcrafted

  • Grassfed

    Made with milk obtained from spring through fall, when the cows are out on pasture eating fresh green grass. [Read more]

  • Certified Organic

    Our milk comes from cows which are never fed anything with GMOs, chemical fertilizers, herbicides, or pesticides. They are never given hormones or antibiotics.

  • Nourishing

    This beautiful, nutrient-dense milk is rich in fat soluble vitamins and naturally occurring Conjugated Linoleic Acid (CLA).

  • Small Batch

    Still Handmade since 1889 by 5th Generation Ghee Makers

  • Delicious

    All the wonderful flavors of butter, but with the shelf life and smoke point of cooking oils. Gluten-free, dairy-free, full of healthy fats, and perfect for diets such as Paleo, Keto, and Whole30.

Our Cultured Ghee is Batch-Tested

Our Grassfed Organic Cultured Ghee is made using the Bilona method from the milk of pastured cows, fed on fresh green grass in spring thru fall. The only ingredients are milk and cultures, with absolutely nothing else added to it. Batch-tested Gluten-Free. Lactose batch-tested to contain no more than 0.25%. Casein and whey batch-tested to be 2.5 ppm or less.

What is cultured ghee?

Ghee is one of the most sacred and healing foods described by the ancient Ayurvedic texts. Our traditional Cultured Ghee recipe has been used for thousands of years. The ancient tradition of Ayurveda considers Cultured Ghee important for strengthening Agni, our powerful digestive fire.

It is made by a simple process of gently simmering cultured butter to remove potential allergens such as casein and lactose. What remains is the pure delicious butter oil, described as conferring good health and longevity.

One of the traditional processes of making ghee involves culturing the cream before churning it into butter and then clarifying it into ghee. Pure Indian Foods Cultured Ghee is made by following this age-old and time-honored practice. The result is a delightfully aromatic ghee with a slight tangy flavor characteristic of naturally cultured foods.

And as always, Pure Indian Foods ghee is made from milk obtained only during the spring through fall when the cows are on the pasture eating fresh, green grass.

First photo: This Indian woman is churning yogurt in an earthen pot to make cultured butter. Hand churning is no longer practiced to commercially prepare cultured butter.

Common Questions

How is ghee made?

Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point, which makes it an excellent choice to use for frying and sautéing. It can be stored without refrigeration for up to a year.

What does "made with non-homogenized milk" mean?

Homogenization is a process that breaks up fat globules in milk or cream to such a small size that they remain suspended evenly rather than separating out and floating to the surface. We use non-homogenized milk to make our ghee.

How do I open the jar?

We use this specific type of jar lid so that ghee can safely be shipped over long distances without leaking and also keep a strong seal for long-term storage. However, these lids easily release with heat, as they have a temperature reactive seal. You can try the following to open the jar:

  1. Run under hot water (or immerse lid upside-down in hot water) until seal releases
  2. Heat lid briefly on stove until seal releases. Use a towel to protect your hand from heat when opening the jar. (See video.)
  3. Use a rubber grip.
  4. Use a butter knife and slip it under the lid to release the vacuum.

How do I keep my ghee fresh / avoid contamination?

Always use a clean and dry spoon when scooping ghee out of the jar. Do not introduce moisture or contaminants into the jar, which can produce mold.

Is my ghee texture normal?

Ghee Texture videos:
Why My Ghee is Liquid or Grainy

Traditional Ghee Texture - What's Normal?

Is my ghee texture normal? How do I change the texture?

Ghee contains many fatty acids with different melting points, which allows it to exist at many different textures, even at the same temperature. Grainy/Gritty, Solid, Creamy, and Liquid are all normal textures of traditionally made ghee.

When we make small batches, we pour the ghee into the jars when it is still liquid, close the lids, and then leave the jars to cool on a flat surface. Due to the variety of fatty acids in ghee, ghee that cools more rapidly, becomes more solid texture. Ghee that is cooled more slowly retains a softer or even completely liquid texture. What this means in practice is that the ghee at the edges of a batch are more solid, and the ghee jars in the center are more liquid. This only affects texture, but there is no effect whatsoever on the taste, quality and shelf-life of the ghee.

Ghee is primarily used either as a cooking fat or as a spread on warm foods. In both of these cases, this grainy, runny or separated texture disappears in a matter of seconds. For example, someone who has never seen crystallization of honey in the winter may consider it as a product defect. Upon further investigation we will find that it is perfectly normal.

It is a simple matter to alter the texture of your traditional ghee to something more your preference. We provide a tutorial on how to do this, since many of our customers prefer one texture over another.

Watch Video

First you will need to melt the ghee. You may do so by removing it from the jar, melting in a small pan and then pouring back in the jar. Alternatively, you can fill a pot with hot water and submerge tightly closed ghee jar in it to melt the ghee. Keep the water level below the lid. The idea is to melt the ghee completely until it is liquid.

To make a solid or creamy ghee—after the ghee is melted, immediately place the jar in the refrigerator to rapidly cool, and leave overnight. (Do not freeze.) Take the jar out of the refrigerator the next day and leave it on the counter-top. Depending on the ambient temperature of the room, the ghee may be more solid or more creamy at room temperature.

To make a grainy ghee—instead of refrigeration, cool your ghee more slowly by placing the melted ghee on the countertop and covering with a kitchen towel to cool overnight. The result should be a ghee with a more grainy texture, which you can then close with a lid and leave at room temperature.

Is ghee considered dairy?

Ghee is made from milk and hence it is a dairy-product. However, people who have dairy intolerance can generally consume ghee since ghee has only traces of casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest. Unless a person is very sensitive, consuming ghee is safe for those with dairy issues, unlike butter.

For our customers with true dairy allergies, we go one step further - we batch test our Cultured Ghee (and products using cultured ghee). We are happy to report that our Cultured Ghee is batch-tested gluten-free, lactose batch-tested to contain no more than 0.25%, and casein and whey batch-tested to be 2.5 ppm or less.

How much ghee can I have daily?

The amount of ghee you consume daily must be based on personal preference. We believe our ghee to be completely safe and health promoting. However, if you are concerned about adding fats to your daily menu, please consult a qualified health care practitioner or nutritionist to help you decide the appropriate amount for your individual needs. In general, eating a well-balanced diet including a wide variety of foods, both local and seasonal is a time-honored, health-building practice. Our ghee is very flavorful; adding a small amount to your food goes a long way in making your meals more delicious and deeply satisfying.

What is the shelf life of ghee?

Always use a clean, dry spoon to scoop out ghee. Do not expose ghee to moisture.

Ghee does not stay completely fresh much longer than one year without the use of preservatives. We don’t use any preservatives in our ghee.

UNOPENED JARS: Store in a preferably dark and cool place. There is no need to refrigerate them. Use them by the “Best By Date” (about 9-12 months from the date of purchase) on the jar.

OPENED JARS: Store in your kitchen cabinet (away from light and moisture) for up to 3 months. After that you can refrigerate it for up to a year. Ghee will become hard in the refrigerator. However, it will become soft again once you take it out of the refrigerator and leave it at room temperature for some time.

If you buy a large jar of ghee and cannot finish it in 3 months, transfer some ghee from the large jar into an empty small glass jar. The small jar and the spoon used to transfer ghee should be clean and dry. The small jar should also be free of any odors. Keep this small jar of ghee in your kitchen cabinet for your daily use. Place the large jar (lid tightly closed) into the refrigerator and use it to refill the small jar when needed.

Ghee (just like butter) can be stored in the freezer if needed to extend the shelf life even further.

My ghee was delivered and sat outside in the heat. Is it still safe to use?

Your ghee is absolutely safe to use. Like any other oil (e.g. coconut oil or olive oil) or fat (e.g. lard), ghee is not required to be kept cool. It doesn’t get damaged by the heat during shipping in the summer months. Please use it with confidence the way people in India have used it for thousands of years with no electricity, refrigeration and very warm temperatures.

My ghee smells strong and/or kind of cheesy. Is it bad?

Not necessarily. Ghee oxidizes the longer it is exposed to air. Check the Best By date on the bottom of the jar. If it's still inside of the Best By date, try heating a small amount of ghee and see if the smell changes. If you see any ghee which has turned white inside the jar, scrape it out with a spatula and discard. Sometimes this all that is needed to improve the smell of the ghee in your jar which has been opened a while.

The buttery (not cheesy) smell of ghee may be stronger during the summer months when the cows are grazing on greener grasses. The flavor of the grass consumed by the cow affects the color and taste of the ghee. If you are still dissatisfied, you may contact us.

Where do you source your milk?

Milk for our ghee products comes from small family farms in the Northeast USA, California and New Zealand. Our preference is to source it closer to New Jersey as much as possible. When high-quality local supply is insufficient, we then source it from the other locations.

Why do you use grass-fed milk?

Grass-fed cows produce milk that is high in naturally occurring Vitamins A, D & K, as well as conjugated linoleic acid (CLA), an antioxidant and essential fatty acid. In addition, grass-fed ghee contains a balanced ratio of omega-6 to omega-3 fats. (This ratio is around 3:1 for grass-fed animals compared to over 20:1 for grain-fed animals!) 

Do you use A2 milk?

Our ghee products are made with grass-fed cow’s milk, sourced from family farms which do not segregate by breed to get different milk. The milk may be either A1 or A2, but this doesn’t matter when it comes to ghee. We do not test for A2. However, we do have a Cultured Ghee product which undergoes testing for casein. Read more about A1/A2 on our blog.

Why is my ghee this color?

The color of ghee can vary depending on various factors, including the type of milk used, the breed of cow, and the season. For example, our ghee tends to be more deep yellow in the spring when the cows are grazing on the rapidly growing spring pastures.

In general, the color of ghee can range from pale yellow to deep orange, and it is not necessarily an indicator of its nutritional value. The color of ghee is primarily influenced by the presence of beta-carotene, which is a natural pigment found in milk from grass-fed cows. When cows graze on fresh green grass, their milk can contain higher levels of beta-carotene, which gives ghee a more yellow to orange color.

Ghee with a darker color is not necessarily less nutritious due to being cooked longer or subjected to more heat. The cooking process of ghee involves simmering butter to remove the water content and milk solids, leaving behind the pure fat. The duration and temperature of the cooking process can vary depending on the manufacturer's process, but it is not necessarily related to the color of ghee.

Some manufacturers intentionally overcook ghee to make "brown butter ghee," but this is not traditional, and we do not recommend this process.

At Pure Indian Foods, we take great care in producing our ghee using traditional methods and sourcing high-quality ingredients to ensure the best quality and nutrition. Our ghee is made from grass-fed cow's milk and is USDA certified organic, and our farmers do not segregate their cows based on breed. The color of our ghee can vary from batch to batch, but it does not affect its nutritional value or quality. Regarding color, simply avoid brown ghee from other companies, and you should be fine.


Kind Words About Ghee

  • All the ghee available on the market have a trace of casein. I don't know what a 'trace' is but in my energetic testing as well as patients' clinical responses, this is just too much casein for dairy-sensitive individuals. Pure Indian Foods has listened and responded with a new organic ghee that is cultured and made in such a way that has absolutely no casein or lactose (i.e., undetectable by the most stringent lab tests). This Cultured Ghee is testing great for even the most sensitive patients now. Thank you so much Pure Indian Foods - we no longer feel deprived and are loving this delicious ghee!

  • I am so appreciative of this wonderful product you have created. It meets the needs of those of us wanting to benefit from the nutrient dense value of fully pastured butter but without the casein so many cannot tolerate. This is a truly delicious and unique accomplishment!

Posts About Ghee

  • Indian Lemon Rice with Ghee-Roasted Peanuts

  • How to Season Cast Iron with Ghee

    Read More
  • Simple Chickpea Curry with Garlic Ghee

  • Gluten-Free Banana Oatmeal Chocolate Chip Cookies