CULTURED GHEE
From generations past, for homes today.
Cultured ghee, slowly made in small batches in Virginia.
THE COLLECTION
Two expressions. One practice.
BEFORE THOUSAND YEARS
Long before it had a label, it was a family recipe.
Every few weeks, our mothers would save the cream from milk, culture it, and slowly make ghee at home. For the next few days, its warm, nutty aroma seemed to settle into every room. We helped, waited, tasted, and grew up thinking of it less as an ingredient than a small household ritual. Years later, living far from home, that memory stayed with us. Thousand Years began with a simple desire: to keep that care close, and carry it into our own kitchen again.
FROM OUR KITCHEN
A little from our kitchen.
What we’re making, where we’ll be, and what’s playing while the next batch comes together.
KITCHEN RADIO
SONG OF THE WEEK
A Thousand Years
Christina Perri
Our first Kitchen Radio pick.
Playing in our kitchen this week
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What should we play next?
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Send us a song for next week’s Kitchen Radio
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ADD TO NEXT WEEK'S KITCHEN RADIO
Send us something you love cooking to.
If it makes the kitchen, we may feature your first name and city with your permission.
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ON OUR STOVE
Crispy garlic and herb potatoes with cultured ghee
Golden at the edges, soft in the middle, and usually disappearing before they reach the table.
A NOTE FROM US
“We’ve spent a long time imagining these first jars. Now that we’re getting close to making them, the kitchen feels a little different. Equal parts excitement, nerves, and lots of ghee tasting with friends and family.”
Anuj & Ekta
FROM FARM TO JAR
Close to the source. Slow in the making.
Cultured butter from a Amish family farm. Slowly clarified
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It begins before the kitchen.
Cultured butter from a Amish family farm in Pennsylvania. Pasture-raised cows. 95% grass and forage, with no corn or soy in the feed.
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Flavor starts in the butter.
We begin with cultured butter, where the first layer of character is already present before clarification begins.
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Learned over generations.
A ritual passed down through generations, refined over years of making. From our mothers and grandmothers, we learned the instinct behind each batch, then carried that knowledge forward for the kitchens of today.
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Then it becomes part of yours.
Made to cook, roast, bake and finish, and to become part of the rituals a kitchen gathers over time.
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SOURCE
Family farm · Pennsylvania
HERD
100% A2/A2 Jersey cows
FEED
Pasture-raised · no corn or soy
SMOKE POINT
485°F
OUR FARM PARTNER
The Family Cow
AT THE TABLE
Made to be used generously.
From the first sizzle to the final spoonful, ghee moves naturally through the rhythm of everyday cooking.
For the everyday pan.
Vegetables, eggs and aromatics started in a warm spoonful of ghee.
For heat with character.
A hot pan, a golden edge, and richness that stays with the dish.
Where aroma begins.
Warm spices gently in ghee until fragrant, then build the dish from there.
Spoon the flavor back in.
Warm ghee and aromatics spooned over vegetables, fish, paneer or meat as they cook.
For the oven.
A light coating before roasting brings golden edges and deeper flavor.
Beyond the stovetop.
Into cakes, cookies and granola, bringing warmth and a rich, rounded finish.
The final spoonful.
Over rice, dal, toast, eggs or warm vegetables just before they reach the table.
However you cook.
Reach for it wherever you would normally use cooking oil or butter. These are simply a few places to begin.
FOUNDING BATCH · THANKSGIVING 2026
The first jars of Thousand Years.
We’re working toward bringing Thousand Years to neighborhood markets this Thanksgiving. Until then, we’d love to share our first jars directly with you.
WITH YOUR FIRST JAR
We’ll tuck in a little something from our kitchen for the season.
EXPECTED SHIPPING
Late November to early December 2026
Founding Batch