Ghee is produced by melting regular cow’s butter. The butter separates into liquid fats, milk solids and impurities. Once separated, the milk solids and impurities are removed, so only the pure fat remains. Ghee has an amber colour and a delicate nutty taste. Main benefits: Ghee is low in milk protein, which is a strong allergen. This makes ghee suitable for consumption by people sensitive to lactose and casein. This butter is resistant to heat treatment because it has a high sm. . . Show More >
Ghee is produced by melting regular cow’s butter. The butter separates into liquid fats, milk solids and impurities. Once separated, the milk solids and impurities are removed, so only the pure fat remains. Ghee has an amber colour and a delicate nutty taste. Main benefits: Ghee is low in milk protein, which is a strong allergen. This makes ghee suitable for consumption by people sensitive to lactose and casein. This butter is resistant to heat treatment because it has a high smoke point (250 °C). It can be used for deep frying and cooking at a high temperature. The clarified butter ghee can be a good addition to many diets - keto, paleo, gluten-free, ayurvedic, whole 30 or FODMAP.
Recommended use: You can use it as a regular butter on toast, sandwiches or for cooking. Ghee is still used in Ayurvedic massage and as a base for herbal ointments to treat burns and rashes.
