Small batch · Made in Canada

The ghee your kitchen has been missing.

Slow-simmered Punjabi-style ghee, made by hand from Canadian butter — deeper, nuttier, and golden the way it's meant to be.

Join the waitlist Why it's different

One ingredient. Nothing added but time.

Simmered slow until the milk solids toast.

1 ingredient — Canadian butter 0 additives Slow-simmered by hand Shelf-stable — no fridge needed

The difference

Pale ghee is rushed. Ours is patient.

Most store ghee is clarified fast and light. We take our time on a low simmer, letting the milk solids gently toast — that's where the deep colour and nutty, almost caramelized flavour comes from. No shortcuts, no additives.

Ordinary ghee

Clarified quickly on high heat. Pale, mild, and interchangeable — the flavour never gets a chance to develop.

Sohna ghee

Simmered low and slow in small batches until it turns amber and nutty. The flavour homemade Punjabi ghee is famous for.

The first batch

The jars we're planning.

Two tiers: Classic, the everyday jar, and Reserve — small numbered batches released as drops. These are the planned founding-batch prices. Nothing is for sale yet; joining the list costs nothing and commits you to nothing.

Everyday · Year-round

Sohna Classic

Quality Canadian butter, simmered low and slow. The jar that lives by the stove and works every day.

400 g jarPlanned founding-batch price

$24

800 g jarPlanned founding-batch price

$42

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Batch No. 1 · Summer pasture

Sohna Reserve

Small numbered batches, poured when seasonal pasture butter is at its best. Each drop is limited, numbered by hand, and offered to the list first — then it's gone until the next one.

400 g jarPlanned founding-batch price

$36

800 g jarPlanned founding-batch price

$66

Join the Reserve list

How it's made

Four steps. Nothing hidden.

Canadian butter

We start with quality unsalted Canadian butter — and nothing else.

Slow simmer

Low heat, small batch, watched by hand until the milk solids toast.

Golden finish

Pulled at the exact amber our taste test says is "Sohna," then filtered clear.

Sealed fresh

Poured warm, sealed, lot-coded, and on its way to your kitchen.

Our story

"The smell that meant home was ghee simmering slow on the stove. The jars on the shelf here weren't that. So I started making it the way it was meant to be made."

Sohna began in a home kitchen, chasing the taste of homemade Punjabi ghee — the deep, nutty richness that no store jar seemed to have. Real Canadian butter, simmered slowly in small batches, nothing added but patience.

Made by Punjabi hands, here in Canada. Not flown across an ocean — poured fresh, close to home.

Questions

Good to know.

Why is it darker than the ghee I usually buy?

Longer, gentler simmering toasts the milk solids more, which deepens both the colour and the flavour. Nothing is added — the amber is all butter and time.

What's the difference between Classic and Reserve?

Classic is the everyday jar — quality Canadian butter, simmered slow, made year-round. Reserve is a small numbered batch poured from seasonal pasture butter — each drop is limited, numbered by hand, and offered to the list first. Same slow simmer, same one-ingredient list; different butter and a much smaller pour.

Does it need refrigeration?

No. Ghee is shelf-stable — keep it in a cool, dry place and it'll last for months, sealed.

Why does it cost more than mass-market ghee?

It's made by hand in small batches from premium Canadian butter that costs us about what a whole jar of mass ghee sells for. You're paying for better butter and slow, careful cooking — taste them side by side and you'll see why.

How do I use it?

Anywhere you'd use butter or oil — high-heat cooking, finishing dal and rice, roasting vegetables, baking, even a spoon in your coffee.

What's in it?

Butter (milk). That's the entire ingredient list. Contains milk.

First batch

Be first to the pour.

Tell us which jars you're curious about and leave your email — we'll write the moment the first batch is ready. Reserve drops go to the list first.