We at Ahara Rasa Ghee, were having a "Goldilocks" problem....our butter source was great (cultured, organic, grassfed...), but there was something just not quite the right fit. This came down to the churn itself and the size of the farm producing the cream. After much searching, we were able to find exactly what we were looking for. A company that works with a small farm, with lush grass, who cultures in an old fashioned vat overnight, and churns with an old style churn. While it may seem silly that the style of churn matters, it does. Ayurveda recognizes the need for slow churning to create friction to ignite the "agni" or fire principle. This is what truly makes ghee a digestive aid. Amazingly, it also has an incredible effect on the flavor compared to industrial churning methods. We switched our source to the Sierra Nevada Cheese company, March 1st, 2016
Doesn't get much grassier than this!