Made slow.
Like cows crossing roads.

Ghee that's up for anything. Paneer that grills. Both made the long way in Robertson, because there is no faster way we'd be willing to sell you.

See the recipes How it's made

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Sear a steakRoast the potatoesFry the morning eggsFinish a currySpread it on warm toastBraai itSkewer itCrumble it coldWhisk it into your coffee Sear a steakRoast the potatoesFry the morning eggsFinish a currySpread it on warm toastBraai itSkewer itCrumble it coldWhisk it into your coffee

The whole idea

You don't need new recipes.

The ghee goes wherever butter or oil went five minutes ago — under the eggs, over the potatoes, into the pan before the steak. The paneer takes the middle of the plate, anywhere you'd have put chicken, halloumi or tofu, and holds its shape while it does.

Nothing to hunt down in a specialty aisle, no technique to master first. Two things you already know how to cook with, that simply do the job better.

Nothing new to learn. That, really, is the whole idea.

500 ml · The easy one

Ghee

Up for anything.

The best of butter, without the compromise. An unnecessarily long shelf life, in the cupboard, no less. It'll take whatever heat you throw at it. And the pure butterfat part? That's where the easy comes from.

High heat or low, sweet or savoury — anywhere you'd reach for oil or butter, or just want some extra richness.

99.8 gFat per 100 g. Butterfat, and not much else.

0 gCarbohydrate. No sugars, no fibre.

NoRefrigeration required. Keep it in the cupboard, use a dry spoon.

Steak · Potatoes · Eggs · Curry · Toast · Coffee

See the ghee recipes →

200 g · Ready to cook

Paneer

Milk that grills.

Braai it, fry it, skewer it, crumble it cold, drop it in a curry. It holds its shape through all of it and earns the middle of the plate. Soft on the fork, firm on the fire.

Just milk, set fresh, made slow, with a richer bite than anything you'd swap it in for. Paneer, doing what only paneer does.

16 gProtein per 100 g. High in protein.

410 mgCalcium per 100 g.

0–4 °CKeep refrigerated. Once opened, use within three days.

Salad · Skewer · Curry · Braai

See the paneer recipes →

Ingredients

Two ingredient lists. Neither of them needs explaining.

Paneer: pasteurised Jersey milk. Ghee: pasteurised cow's milk butter. That is the entire list on both. Jersey herds give richer milk, which is why the paneer sets the way it does.

The slow way

Four steps.
None of them hurried.

Methods carried over generations from Punjab, practised here in the Breede River valley. The process hasn't been improved because it hasn't needed improving.

It starts with butter

Pasteurised cow's milk butter. That is the entire ingredient list, so it has to be good butter.

The long simmer

Low heat, open pot, no hurrying. The water leaves as steam and takes the trouble with it.

The solids let go

They brown and sink. The fat turns clear and golden, and the room smells like toasted nuts.

Strained and jarred warm

Through muslin, into glass while still warm, so it sets into a grain you can spoon.

The paneer gets the same patience — Jersey milk, set fresh, pressed firm. That's the whole trick.

We take it slow. So you don't have to.

Robertson, Western Cape

Made slow. Like cows crossing roads.

We're on Barry Street in Robertson, in the Breede River valley, where the mornings are long and nothing much can be persuaded to go faster. It isn't a slogan about patience. It's a description of the traffic.

The Jersey herd crossing the farm road in evening light — the herd whose milk sets the paneer

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Made slow.Like cows crossing roads.