Himalayan Vedic Yak Ghee

Our Himalayan Vedic Yak Ghee begins with milk from yaks raised across the high-altitude landscapes of the Himalayas, where short summers, long winters and sparse alpine vegetation shape a completely different way of life. At elevations of approximately 3,200–4,000 metres, these animals graze in open mountain pastures on naturally occurring grasses, alpine plants and seasonal vegetation available to them. We make our ghee in small batches, following the traditional process of transforming cultured butter into clarified golden ghee over gentle heat. The slow clarification allows water and milk solids to separate naturally, leaving behind a rich, aromatic and clean-tasting ghee. What makes it special is not simply its high-altitude origin. Its character begins with the animal, the pasture, the altitude and the traditional knowledge surrounding it. Every batch carries the distinctive depth of food shaped by the high Himalayas. Origin: High Himalayan yak-grazing regions Altitude: 3,200–4,000 m Character: Rich, earthy, deeply aromatic and naturally golden