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By far, this grassfed organic ghee stands alone among all the ghee products we have tasted! Known as the "Royal Oil", clarified butter is excellent for cooking, with snacks, and even on skin as a moisturizer.
With all the milk solids removed, ghee is casein and lactose free, making it easy to digest. It is rich in healthy fat soluble vitamins which aid in the absorption of nutrients in foods.
Our ghee is proudly made in the USA from non-homogenized milk and it is USDA Certified Organic.
Use measure for measure in recipes calling for butter. Please click our Recipes tab to view exciting and innovative ways to enjoy ghee!
Recommended in the Weston A. Price Foundation's 2012 Shopping Guide!
Frequently Asked Questions
Q. Do I need to refrigerate the ghee?
A. A well-prepared ghee has very little moisture content and it is shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. This makes it suitable to carry while traveling or camping. When kept in refrigerator, ghee can last up to a year. Ghee will harden in the refrigerator and it will become softer again when you leave it for some time at the room temperature. It is best to protect ghee from light, air and moisture.
Q. If I intend to consume my ghee within 2 months then what is the best place to store it?
A. In this situation, it is best to store the ghee jar in your kitchen cabinet (away from the light).
Q. How do I handle the opened jar?
A. Use a clean and dry spoon. Close the lid as soon as possible. Do not let any moisture get into your ghee jar. It can promote bacteria and spoil the ghee.
Q.
I noticed that the texture is grainy rather than smooth. Is this a problem?
A.
The conventional store-bought ghee has a very uniform, smooth, highly consistent texture, almost like butter. However, a well-prepared ghee should have a grainy, lumpy texture. This lovely grainy texture is a quality of our ghee and is not at all a problem. Here is our tagline for a grainy ghee:
No grains to get grains
We believe the quality of butter is the most important factor to get a grainy texture. A 100% grass-fed butter yields good grains. A low heating temperature and careful process of making are also important.
Q.
Can I use the ghee after the "expiration" date?
A.
Ghee has a sweet flavor. An unopened jar can be safely used after the "Best Used By" date as long as there is no noticeable change in the flavor. Aged ghee is considered to have healing properties. Some families in India have ghee which is over 100-year old. Such an old ghee is rare and is very expensive.
Q.
Is ghee considered dairy?
A.
Yes, ghee is made from milk and hence it is a dairy-product. However, people who have dairy intolerance can generally consume ghee since ghee does not have casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest.
Q.
Is your ghee certified kosher?
A.
Our ghee is not certified kosher though consideration for kosher certification is possible in the future. Please note that butter is the only ingredient in our ghee and it is certified organic and certified kosher butter. It is prepared in a clean commercial facility with all the required licenses.
Q.
Do you use salted or unsalted butter for preparing ghee?
A.
We only use unsalted butter.
Q.
Should ghee be hard or runny?
A.
Ghee contains both hard and runny parts at room temperature. It becomes completely solid when you refrigerate it. If you like to use ghee as a spread then it may be a good idea to keep some in the refrigerator for this purpose.
How to use Ghee?
Toss into fresh popped popcorn or make your own: Melt ghee, add salt and popcorn, pop until done.
Mix with good quality coarse sea salt (like Celtic Sea Salt®, Nature's Cargo, or Himalayan). Add chives and spread over pita bread.
Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits.
Stir-fry minced fresh garlic in ghee and pour over fresh hot bread.
Sauté garlic in ghee and use it to make out-of-this-world hummus.
Spread over whole grain crackers; top with cheese.
Main courses and Soups
Stir into piping hot soup just before serving.
Drizzle over fish, lobster, scallops, and crab.
Stir into hot bean dishes such as Hoppin John, or Pasta e Fagioli.
Stir into hot daal (Indian lentil soup) before serving.
Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices!
Vegetable, Potato, and Grain Dishes
Try it on hot rice – you'll never look back!
Drizzle over fresh steamed veggies.
Brush a layer over corn-on-the-cob.
Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility.
Makes great flour and corn tortillas.
Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 °F until tender.
Ideal for sautéing or caramelizing onions.
Mash into hot baked potato, or stir into hot mashed potatoes.
Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 °F until tender.
Sauté mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever!
Spread over fresh hot Roti (Indian flat bread).
Stir hot rice, quinoa, buckwheat, couscous or millet in hot ghee for 5 minutes; add liquid and cook as directed.
Mash into baked potatoes with sour cream and chives.
Desserts
Mix 2 tsp ghee with 1 tsp carob powder and a few drops of agave nectar; spread over rice cakes for a quick gluten free dessert.
Use in cakes and cookies; they'll taste great and keep fresh longer.
Melt chocolate; add a spoonful of ghee and enough powdered sugar to make a glaze. Use for cakes, quick breads or cookies.
Stir a tsp into hot pudding before cooling – fantastic!
Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with ice cream or yogurt.
Mix ghee and coconut oil; sauté bananas with brown sugar; top with cream or ice cream.
Sauces
Ghee is the secret to making perfect Hollandaise Sauce; it's a perfect butter substitute and it's easy to work with.
Delicious in Bolognese Sauce as is or with olive oil.
Mix ½ cup melted ghee with ½ cup olive oil; refrigerate in container with lid and use for sautéing, spreading, and in sauces calling for olive oil.
Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish.
Breakfast
Spread on toast, muffins and bagels – unlike cold butter, ghee spreads easily.
Stir into oatmeal or cream of wheat just before serving.
Scramble or fry eggs in ghee – they won't stick to the pan.
Make a French-style omelet with ghee; it's firm and won't turn brown like with butter.
Use to sauté lean turkey bacon; works great, tastes great, and won't stick to the pan.
Warm maple syrup with ghee; drizzle over hot blueberry, buttermilk, or buckwheat pancakes.
Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.
Make French toast; brown in ghee for great flavor! |
