Sowaka Ghee Northern California

Sowaka Ghee Northern California

Single Origin: Northern California Cultured Ghee

• Savor the creamy caramel richness from grass-fed cows in Glenn County’s pristine pastures.
• Cream is fermented overnight before it is churned to cultured butter.
• Ghee is proudly hand crafted in the San Francisco Bay Area.
  

About

At Sowaka, we seek to enrich life by crafting top quality foods, while striving for a synergy of cultural wisdom and a modern lifestyle. We practice a simple principle – If we won’t eat it, we won’t sell it. All our foods are used proudly in our households.

 

Sowaka was founded in 2023 by Tejas Bahulkar in Sunnyvale, California. After not finding satisfactory ghee in local markets, and subsequent 10 years of perfecting it for his family, he decided to spread the richness of his ghee across the community. Living and working in Sunnyvale, California since 2010, he draws inspiration from both his Indian roots and the diverse culture of the San Francisco Bay Area. Tejas combines his traditional Indian upbringing, classical and nutritional culinary training, and the analytical precision of a software engineer. Outside of his professional life, Tejas enjoys cooking, hiking, practicing yoga, and spending quality time with his family.

 

 

FAQs

What is ghee?

• Quite simply – ghee is the fat from milk – typically cow’s milk.
• From a macro view – when proteins, sugar, and water is removed from milk by the process of clarification, what remains is fat, but with a wealth of micro-nutrients.
• There is a lot of nuance associated with ghee – depending on the milk used, and how it is processed to eventually make ghee.

 

Why ghee?

Ghee is prescribed by Ayurveda (traditional Indian system of medicine) as one of the top health promoting foods. Eating ghee can offer several health benefits:

 

• Nutrient-rich: Ghee is rich in fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions including immunity, bone health, and vision.
• Supports digestion: Ghee is known for its ability to improve digestion by stimulating the secretion of stomach acids, which can aid in the digestion of other foods.
• Source of healthy fats: It contains medium-chain fatty acids, which are easier to digest and can provide a quick source of energy for the body.
• May improve heart health: Contrary to previous Western medical beliefs, recent research suggests that moderate consumption of ghee can be beneficial for heart health, especially when compared to unhealthy trans fats.
• Lactose and casein-free: Ghee is clarified butter, meaning it has had its milk solids removed, making it suitable for people with lactose intolerance or milk allergies.
• Great skin moisturizer – Ghee can be applied directly on skin as a moisturizer

 

Why Sowaka Ghee?

• Cultured – Cultures in the cream that is used to make the butter that is used to make the ghee promote gut health and elevate the flavor. All Sowaka ghee is cultured overnight for 16+ hours for best results.
• Grass-fed – Milk from grass-fed cows yields tastier and more nutritious ghee.
• Artisanal – Hand-crafted in small batches in the San Francisco Bay Area from butter sourced from some of the finest dairy farms, resulting in rich and intense flavors.

 

Open a jar to smell and taste the difference!

 

Can someone with lactose intolerance eat ghee?

Typically Yes! Ghee contains only trace amounts of lactose and casein which are typically the source of intolerance. Sowaka ghee undergoes 5 levels of filtration to remove the milk proteins.

 

How can ghee be used in cooking?

• Ghee can substitute the fat in almost every recipe 1:1
• From stir fry, to deep fry, to roasting, to baking, to bread toasting, and everything in between.
• High smokepoint of around 480F

 

A1 vs A2 – Does it matter?

Cows milk can contain either or both variants of beta-casein protein – A1 or A2, depending on breed/genetics. It is considered that A1 beta-casein protein can cause varying levels of discomfort in certain parts of the human population, relatively more as compared to A2.

 

The milk used to make all Sowaka ghee contains a combination of A1 and A2 beta-casein protein.

However, in all well-done ghee, the protein is cooked out and discarded, only the pure fat is retained.

 

So it really does not matter whether the milk had A1 or A2 beta-casein protein to begin with. Sowaka ghee undergoes 5 levels of filtration to remove the milk proteins.

 

Whats the shelf life of ghee? Does it need to be refrigerated?

Up to 18 months unopened, stored in a cool, dry place without direct sunlight. Consume within 3 months after opening for the best flavor.

 

No need to refrigerate.

 

Why is ghee different at different times – solid/liquid/semi-solid with small/big granules?

• Ghee melts at very low temperatures.
• The rate of cooling of the ghee after it is made largely influences the granularity of ghee – rate of cooling depends on ambient temperature, starting temperature of the ghee, volume and shape of the container.