Q: What is ghee?
A: Ghee is a traditional and sacred food and a staple of Ayurvedic medicine. It is essentially "pure butter oil".
Q: How is ghee made?
A: Ghee is made by slowly simmering butter until the moisture evaporates and the milk solids/proteins are toasted and separated.
Q: I'm dairy intolerant. Can I eat ghee?
A: Typically if someone has a dairy intolerance, it is an intolerance to casein (a protein in milk) and lactose (the whey). Ghee contains neither. When prepared in the tradition of Ayurveda, the casein and lactose are removed, therefore making ghee tolerable for those who can't eat dairy otherwise.
Q. Is ghee the same as "clarified butter"?
A. No. Clarified butter is made in the same way that ghee is made, but ghee is taken a step further. Clarified butter is what is made when the milk solids separate from the butter, leaving a clarified butter oil. It becomes ghee after the milk solids have been caramelized, giving the ghee a nutty and toasty flavor. This process also ensures that all moisture is evaporated from the oil.
Q: What are the health benefits of ghee?
A. Ghee made from cultured butter from the milk of grass-fed cows is exceptionally healthy! It is loaded with vitamins A, D, E, and K. It is also rich in butyric acid helpful for supporting healthy gut microbiomes & balanced gastrointestinal system.
Q: What do you mean by "grass-fed"?
A: "Grass-fed" means that the butter we source to make our ghee is made from the milk from cows who eat grass. These cows are fed a 97% grass diet with very little grains, if any. This is important because the grass provides the cows complete nutrition.
Q: How long will your ghee remain shelf stable?
A: If ghee is sealed well and doesn't acquire moisture it will keep without refrigeration for 3 months. If it's kept sealed and refrigerated it will keep for up to a year. We recommend storing in cool, dark, & dry place in the kitchen- like a pantry or shelf.