Rare ghee, often considered a delicacy or a powerful medicinal food, is traditionally prepared using ancient and time-honored methods passed down through generations. In these methods, the process of making ghee is carried out with great care and precision, ensuring that the final product retains all its beneficial properties. The first step involves using high-quality, raw, and unpasteurized milk from animals such as cows, goats, or yaks. The milk is slowly and naturally curdled using a natural culture, allowing it to ferment for several hours or even days, depending on the region and the intended potency of the ghee. This fermentation process enhances the nutritional profile of the milk and provides a richer, creamier base for making ghee.

Goat ghee, like traditional ghee made from cow’s milk, is a clarified butter that has been a staple in many cultures, particularly in India, for centuries. However, goat ghee offers distinct qualities that set it apart. It is produced by simmering goat’s milk butter to remove moisture and milk solids, resulting in a pure, golden liquid fat. The process enhances the richness and flavor, making it a preferred choice for people seeking an alternative to cow-based ghee, especially those who might be sensitive to cow’s milk or have lactose intolerance.