A2 Buffalo cultured ghee begins with the fresh, high-fat milk of native buffalo varieties. The milk is gently boiled and left to cool naturally. A small quantity of farm-made curd is then added to the warm milk, allowing it to settle overnight, resulting in the formation of curd. In the early morning, the curd is carefully churned to yield fresh Makhan. This Makhan is then cooked over a medium flame to obtain 100% natural and aromatic cultured ghee. Our traditional process involves small batches, ensuring the highest quality. Importantly, our ghee is free from additives, fillers, or preservatives, preserving the purity and authenticity of this culinary delight.