Cow, buffalo and yak ghee: what is different?
4 min readUpdated
Cow ghee is usually golden yellow with a light, grainy texture, buffalo ghee is typically whiter and creamier because buffalo milk is richer in fat, and yak ghee comes from the milk of yaks kept by herders at high Himalayan altitudes in small, seasonal quantities.
Cow ghee
Cow ghee is usually golden yellow because cows eating fresh pasture take in carotene, the pigment that gives the milk fat its colour. It tends to set into a light, slightly grainy texture. The term A2 refers to milk from cows that produce the A2 type of beta-casein protein, and bilona describes the traditional churning method covered in our bilona guide.
Buffalo ghee
Buffalo milk has a higher fat content than cow milk, so the same amount of milk gives more ghee. Buffalo milk carries less carotene, which is why buffalo ghee is typically whiter and has a creamy, rich mouthfeel. It is widely made across the plains and hills of Nepal.
Yak ghee
Yak ghee is made from the milk of yaks kept by herding communities at high altitude, in regions such as Mustang. Yak milk is rich in fat, and herding is seasonal, so production is small. Yak ghee has a distinctive aroma and is valued in Himalayan cooking and customs.
Makhan and ghee
Makhan is fresh, unsalted butter. Ghee is made by gently heating butter until the water cooks off and the milk solids are strained away, which is why ghee keeps far longer and has a higher smoke point for frying and tempering.
How to choose
Choose by flavour and use. Cow ghee suits everyday cooking and drizzling, buffalo ghee gives a rich finish to sweets and dal, and yak ghee is a special regional product. Whichever you pick, check the batch laboratory report and the producer's profile. This guide is about food quality and tradition and is not medical advice.