About us

Nalwaya Foods is a family-owned micro-dairy specializing in traditional ghee, cultured ghee, and fermented dairy, rooted in heritage, regenerative farming, and intentional food craftsmanship.

Our story begins in India, where food was traditionally prepared for nourishment, balance, and long-term well-being. Ghee was a daily staple, fermentation was a normal part of life, and dairy was respected as a living food. These traditional practices shaped our understanding of real ghee, cultured butter, and fermented dairy from an early age.

After moving to the United States, we embraced modern life—but also experienced the effects of highly processed foods on digestion, energy, and overall health. This contrast led us to revisit the foods we grew up with and ask an important question: what happened to real food?

True Ghee vs Clarified Butter

We began by returning to traditional dairy, starting with true ghee—not clarified butter. While clarified butter is made by simply melting butter and removing milk solids, authentic ghee is slowly simmered and intentionally finished. This extended cooking process allows moisture to fully evaporate while milk solids gently caramelize before being removed, creating ghee’s signature golden color, nutty aroma, and rich depth of flavor.

Our ghee begins with raw or gently handled dairy sourced from grass-grazed, regenerative farms. We culture the cream into butter first, then slowly cook that cultured butter into ghee. This method reflects how ghee has been prepared for centuries and distinguishes cultured ghee from industrial butterfat products.

Cultured Ghee, Butyric Acid & Low-Heat Cooking

Fermentation is central to our process. Culturing dairy naturally supports the formation of short-chain fatty acids, including butyric acid, compounds traditionally present in properly fermented and slow-cooked fats. These naturally occurring fatty acids are one reason cultured ghee has long been valued in traditional diets.

Historically, ghee was never cooked over harsh flames or charcoal heat. In ancient practice, it was prepared using gentle, indirect heat, often from cow dung fuel, which burned slowly and evenly. The goal was to stabilize the fat without burning or degrading it—creating fuel for the body, not stressed or charred fat.

At Nalwaya Foods, we honor this same philosophy using modern water-jacketed heating systems, where heat is transferred through water rather than direct fire. This allows us to cook ghee slowly and evenly, preserving fat integrity while developing its characteristic aroma and flavor.

Fermented Dairy & Probiotic Cultures

Our commitment to fermentation extends beyond ghee. We produce cultured dairy products and probiotic-rich fermented foods, including a yogurt alternative made with Lactobacillus reuteri and Lactobacillus gasseri. These cultures are selected for extended fermentation and grown intentionally, reflecting traditional fermentation timelines rather than modern shortcuts.

Regenerative & Regulated Dairy

Nalwaya Foods bridges old-world food wisdom with modern dairy standards. We are a regulated dairy producer under the California Department of Food and Agriculture (CDFA), Milk and Dairy Foods Safety Branch (MDFB). Our products are made in licensed facilities and follow state-mandated dairy safety, sanitation, and quality requirements. This ensures transparency, traceability, and responsible production while honoring traditional methods.

Our Mission

From cultured ghee rich in traditional fats to fermented dairy crafted through slow fermentation, every Nalwaya Foods product reflects our commitment to:

• Traditional ghee-making methods

• Cultured and fermented dairy

• Regenerative, grass-grazed sourcing

• Low-heat, intentional cooking

• Clean, thoughtfully made food

Nalwaya Foods exists to reconnect modern families with real ghee, cultured dairy, and fermented foods—made with patience, respect, and purpose.