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Kapeeshwar Ayurveda makes ghee the slow, traditional way: in small batches, exactly as our grandparents made it, with nothing added and nothing taken away.
There was a time when ghee was made at home. Milk was set into curd overnight, the curd was churned by hand, and the makhan was cooked slowly on a low flame until the whole kitchen smelled of it.
Kapeeshwar Ayurveda exists to bring that ghee back. Our cow ghee is made only from the A2 milk of free-grazing native desi cows, hand-churned by the traditional Bilona method and slow-cooked for a rich aroma and golden grains. Our buffalo ghee is made the same slow, traditional way. It takes longer, and that is the point.
We make it in small batches with the rural families we work with directly. Nothing is added, nothing is removed, and every batch is lab-tested for purity.
Made only from the A2 milk of free-grazing native Indian desi cows.
Curd is hand-churned into makhan, then slow-cooked on a low flame.
Nothing added, nothing removed. Lab-tested for purity in every batch.
Small batches, crafted with rural families we work with directly.
Every jar goes through a slow, honest, 4-step journey, the way it has been done for generations.
A2 milk from native Gir & desi cows that graze freely on natural fodder.
Fresh milk is boiled, cooled and naturally set into curd overnight.
A wooden madhani churns the curd both ways to separate pure makhan.
Makhan is simmered on a low flame for golden grains and a rich aroma.
Nearly 30 litres of A2 milk go into every 1 litre of Kapeeshwar Bilona ghee.
Pure cow and buffalo ghee, made the slow, traditional way.
