Helpful answers
Frequently asked questions
Clear answers about our Himalayan ghee, its ingredients, how it is made, natural variation, and storage.
What ingredients are in Baglat Farms ghee?
Our ghee has one dairy ingredient: clarified butter made from cow’s milk, with no added colours, vegetable oils, or preservatives.
Is your ghee made from grass-fed cows?
Our milk comes from cows whose feeding is centred on grass and seasonal forage. Because mountain feeding changes with weather and pasture availability, we describe the farming system transparently rather than suggesting every season is identical.
How is Baglat Farms ghee made?
We use the traditional Bilona method: milk is set into curd, the curd is churned with a bilona to separate butter, and the butter is clarified patiently in small batches. Controlled heat removes moisture and separates the milk solids while developing the ghee’s buttery, gently nutty aroma.
Why can the colour or texture change?
Feed, season, and temperature can naturally affect ghee. It may range from pale gold to deeper yellow and may be liquid, firm, smooth, or grainy without those differences alone indicating a quality problem.
Does ghee need to be refrigerated?
It can generally be kept tightly closed in a cool, dry, dark place. Use a clean, dry spoon and follow the storage directions and best-before date printed on your jar.
What does Himalayan mean for Baglat Farms?
It connects our ghee to farms, people, seasonal forage, and dairy heritage in the Himalayan region of Himachal Pradesh. We do not present altitude or origin alone as proof of purity or a health benefit.
Still have a question?
We are happy to help with questions about our ghee, availability, or orders.