Sowaka Cultured Ghee

A Different Expression of Ghee From Every Origin

Not all ghee tastes the same.

Sowaka Single-Origin Cultured Ghee celebrates the distinctive character of three exceptional dairy regions: the rolling pastures of Vermont, the historic dairy country of Normandy, France, and the fertile hills of Petaluma, California.

Each batch begins with carefully sourced cream that is cultured for more than 16 hours, churned bilona-style into cultured butter, and slowly cooked in small batches in the San Francisco Bay Area. This time-honored process creates beautifully aromatic ghee with layered notes of toasted butter, caramel, and nuts.

Inspired by founder Tejas Bahulkar’s memories of his grandmother’s kitchen in India, Sowaka brings traditional craftsmanship into the modern kitchen. The climate, pasture, and cows of each region give the finished ghee its own distinctive aroma, richness, and finish.

Choose Your Origin

Vermont — Mellow & Sweet

Warm, aromatic, and beautifully balanced, Vermont offers a mellow sweetness with a rich amber character. This versatile, medium-intensity ghee is an excellent everyday choice for rotis, dal, rice, khichdi, vegetables, baking, and finishing.

Normandy, France — Bold & Earthy

The most expressive of the three origins, Normandy delivers a bold aroma, deeper earthy notes, and a lingering nutty richness. Made using dairy from Normandine cows raised on grass and hay, it is ideal for curries, lentils, roasted vegetables, and dishes where you want the flavor of the ghee to shine.

Petaluma Reserve — Delicate & Refined

The mildest and most delicate expression, Petaluma Reserve has a subtle richness, clean buttery character, and an elegant finish that complements without overpowering. Sourced from the Pacheco Family Ranch in Petaluma, California, it is especially beautiful with eggs, sautéed vegetables, rice, toast, and lightly seasoned dishes.

Flavor Intensity

Delicate: Petaluma Reserve
Mellow: Vermont
Bold: Normandy, France