Our ghee is made from fermented (cultured) cream produced by our grass-only herd. We make the fermented cream into butter and then low-temperature render the butter into ghee for 24 hours or more. Making ghee from fermented cream increases the nutrients in the ghee and makes a ghee that has a rich flavor and a classic granular texture when solid that is good for gut health. We are making small batches currently. As we get more sophisticated equipment, we can increase the size of each batch without effecting the quality or small batch process.