Organic Cultured Satamuli Ghrita | Organic Clarified Butter - Svastya Organic Farms

Organic Cultured Desi A2 Satamuli Ghrita

Herbal & mild

Herbal & mild

Shatavari infusedShatavari infused
Regular priceRs. 5,999.00
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  • Made by 350 women farmers
  • Ships across India & worldwide
  • Certified organic

Organic Cultured Desi A2 Satamuli Ghrita

Traditional bilona ghee from curd-churned butter, slow-cooked over a gentle flame with Satamuli (Shatavari), a herb long valued in Ayurveda. Made in small batches with no preservatives or additives.

From our farm

Made at our farm on the Karnataka–Tamil Nadu border, from the A2 milk of our native Kangayam cows.

Enjoy it

Take a spoonful with warm milk or add to rice and rotis, as part of a traditional daily routine.

Ingredients:
A2 Kangayam Cow Milk Ghee, Satamuli (Shatavari)
Source:
Prepared from the milk of indigenous Kangayam cows raised naturally on traditional farms.
Processing Method:
Bilona churned | Slow-cooked | Ayurvedic infusion process
Texture & Aroma:
Rich golden texture with a naturally herbal, nutty aroma.
Storage Instructions:
Store in a cool and dry place. Use a dry spoon only.
Shelf Life:
12 Months
Best Used For:
Daily wellness, Ayurvedic nourishment, cooking, warm milk, and traditional health routines.
Free From:
Preservatives • Artificial Flavours • Chemicals • Refined Oils

• Supports hormonal balance and women’s wellness
• Rich in healthy fats and natural antioxidants
• Helps improve digestion and nutrient absorption
• Traditionally valued for strength and vitality
• Made using authentic Bilona A2 ghee process
• Contains the herbal goodness of Satamuli (Shatavari)
• Free from preservatives, additives, and chemicals
• Suitable for daily wellness and Ayurvedic routines

We ship across India and internationally. Every order can be tracked.

How our ghee is made

About 35 litres of milk go into every kilo.

Every jar is made by hand at our farm in Lokkanahalli, in small batches.

  1. I

    Native A2 milk

    From our native desi cows, grazing organic pastures in Lokkanahalli.

  2. II

    Cultured into curd

    Whole milk is boiled and set overnight with a traditional starter.

  3. III

    Churned on a bilona

    Our women farmers churn the curd by hand to lift the butter.

  4. IV

    Heated over firewood

    In iron kadhais and clay pots, then sealed in glass.