Ghee butter
Clarified butter, commonly known as ghee, has experienced a resurgence due to the growing popularity of Indian cuisine, where the name originated.
Regular Butter vs. Ghee
Regular butter contains about 80% milk fat, with the rest being water (about 15%), milk proteins, and lactose. The presence of water, proteins, and lactose in butter makes it unsuitable for long‑term storage outside the fridge and gives it a smoke point of around 150°C. This makes it less ideal for frying, as it can burn at higher temperatures and produce harmful substances.
Ghee, on the other hand, is 100% butterfat, produced by slowly heating butter to separate the fat from the other components. The absence of water in ghee reduces the risk of rancidity, allowing it to be stored at room temperature for several months. Clarified butter has a higher smoke point, around 250°C, making it suitable for both hot and cold culinary uses.
Usage of ghee butter
Ghee isn’t just for Indian dishes; its uses are much broader. It can be used for sautéing vegetables, preparing roux, basting dumplings or potatoes, and baking. It's also a perfect fat for frying. Clarified butter imparts a slightly sweet, nutty flavour and aroma, which can elevate the taste of even simple dishes.
Ghee is suitable for people with lactose intolerance, but it’s essential to consider individual sensitivity—what works for one person may not work for another. Additionally, clarified butter is naturally gluten‑free and suitable for celiacs.
Try our Ghee, sourced from regional farms, or indulge in premium quality with Organic Grass‑Fed Ghee. For an easy‑to‑use option, check out Ghee Butter Oil Spray, which simplifies portion control.