Frequently asked questions

Because it takes about 30 litres of milk to make one litre, against roughly 10 to 12 for ghee made from separated cream. The curd is churned by hand and clarified over a wood fire, which takes a morning rather than minutes. The milk alone in a litre of bilona ghee costs about three times as much before any labour is counted.

The A2 distinction matters less in ghee than in milk. A1 and A2 refer to a beta-casein protein, and most of the protein is removed when butter is clarified. What genuinely changes the ghee is the animal's forage and the method used. We source A2 Badri milk because those herds graze freely at altitude, not because of the protein label.

Because nothing is standardised. Colour comes from carotene in the forage, and what the herd eats changes with the season, so spring ghee is deeper gold than winter ghee. Grain varies with how quickly a batch cools. Industrial ghee is held to a fixed colour and texture deliberately; we do not do that.

Ghee is almost pure butterfat — the milk solids that carry lactose and casein are removed during clarification, and culturing the curd breaks down more of the lactose beforehand. Most people who avoid dairy tolerate it, but if you have a diagnosed milk allergy rather than lactose intolerance, ask your doctor first.

Around 250°C, which is higher than butter, most refined oils and all cold-pressed oils. It is suitable for deep frying, tempering and high-heat sautéing without breaking down.

No. Ghee is clarified butter with almost no water left in it, so it is shelf-stable at room temperature for up to 12 months unopened and about 6 months once opened. Keep the jar in a cool, dark cupboard away from the hob.

Ghee melts at about 32°C, so it turns liquid in an Indian summer and sets solid in winter. Both states are normal and neither affects quality. If it has separated into layers of different colours, that is also normal — stir it.

Use a dry spoon, every time. Water is the only thing that will spoil ghee — a wet spoon introduces moisture that lets mould grow. Never return used ghee to the jar.

Orders are dispatched within 48 hours of the next batch. Metro cities typically receive delivery in 2 to 4 working days; other locations in 4 to 7. You get a tracking link by email and SMS when it ships.

Free on all prepaid orders above ₹999. Below that a flat ₹79 applies. Cash on delivery carries an additional ₹49 handling fee.

Email contact@himdhara.co.in within 48 hours with your order number and a photograph. We replace it at no cost — you do not need to return the broken jar.

Every jar has a batch code printed on its base, in the form HIM-104. Enter it on the lab reports page to see that batch's independent test results.

Not yet. International shipping of dairy products carries import restrictions we have not worked through. If you want to be told when that changes, join the newsletter.