In a world chasing speed over substance, the taste of true purity is almost forgotten. At Lahaul Organics, we believe real wellness is born from patience, tradition, and the ancient wisdom of the mountains. We are not the ghee you grab off a “10-minute delivery” app. We are pure, hand-made, truly himalayan. This is the Lahaul Organics Way, not just a method, but a living philosophy.
Our ghee starts in the high meadows of Lahaul, Spiti, Pangi & Chamba, where indigenous cows graze freely on wild herbs, medicinal grasses, and alpine flowers.
This unique diet makes their milk richer in protein, Omega-3s, and vitamins—worlds apart from industrial dairy. We never use hormones or antibiotics, letting nature set the pace for nutrient-dense, pure milk.
Before convenience took over our kitchens, ghee known as Ojas or the golden elixir in Ayurveda was lovingly made at home. Across Indian households, it was prepared by curdling fresh milk, churning the curd with water to extract butter, and slow-heating that butter into ghee. This two-step, traditional method, of churning curd using a wooden churner called a bilona, gives us what’s known as Bilona Ghee, prized for its purity, nutrition, and depth of flavor it preserves.
In a world of shortcuts & convenience, Lahaul Organics wants you to experience the difference in taste, in health and wellness because nothing else comes close.
Crafting Bilona Ghee is a slow, sacred tradition—done in small
batches with love and patience.
We begin with fresh milk from indigenous Himalayan cows that graze on wild herbs and drink mineral-rich glacial water - no hormones, no injections, no compromises.
The milk is gently boiled for purity and digestibility, then cooled naturally, never artificially chilled.
A natural starter culture transforms the milk into probiotic-rich curd overnight, boosting gut health.
The curd is hand-churned with a deodar wood bilona, separating golden butter (makhan) from buttermilk - an Ayurvedic tradition preserving purity.
Makhan is slowly melted over wood fire, preserving butyric acid and CLA for therapeutic benefits.
The ghee is poured into glass jars, and cooled naturally to retain nutrients and aroma. Sealed in eco-friendly glass jars, every batch carries the care of our farmers and the soul of the Himalayas.
Unlike the slow, fermented Bilona method, most commercial ghee is made by separating cream
from raw milk (not curd) and rapidly melting it in steam-heated vessels. High-speed centrifuges
and vacuum-deodorizing strip away beneficial bacteria, natural flavor, and nutrients. Additives are
then used to mimic taste and shelf life. often at the cost of your health.
The industrial process is designed for efficiency, speed, and massive scale, which stands in stark
contrast to the slow, handcrafted Bilona method.
Our ghee is rich in Butyric Acid, a short-chain fatty acid that fuels your gut cells, improves digestion, and helps reduce inflammation.
Made from grass-fed cows, our Bilona ghee contains Conjugated Linoleic Acid (CLA), known to support heart health and aid in metabolism.
The traditional fermentation process leaves traces of probiotics, making our ghee easy to digest and suitable for most with lactose or dairy sensitivities.
With a high smoke point of ~485°F and zero trans fats, it's the perfect, healthy fat for all your cooking and baking needs.
