All About Ghee (FAQs)

What is Ghee?

Ghee is one of the healthiest cooking fats derived by clarifying butter, over a slow flame and fine straining. Ghee is an oil like liquid which may partially solidify, depending on the temperature.

What is cultured ghee?

We go through great lengths and expense to ensure we have a supply of cultured butter. Live cultures are used to first turn the cream into a type of yogurt. Then the magic happens, overnight, and then we slow-churn it to make a super-flavorful butter, which makes excellent tasting ghee. Using cultured butter and killing bacteria by heat makes our ghee PREBIOTIC! So, by using cultured butter, we are not only helping your ghee to be much tastier, but also adding a benefit not found in uncultured (most other ghee on the market) ghee. This is why the sages found that culturing was of vital importance. THIS is what makes ghee so wonderfully digestible!

How is your ghee different than other ghee on the market?

Let us count the ways! The butter you start with is half the battle when trying to produce the highest quality ghee on the market. We use cultured butter which is prepared by fermented cream. The second part is the process. We stubbornly continue to create small batches over an open flame. We go this route because of the taste. One little taste of Ghee Delight, next to machine made ghee will tell you why we take the time and the effort to make it this way.

What are the health benefits of Ghee?

Ghee is particularly good for you because it’s a clean, alkalizing, easy-to-digest, high-heat cooking oil.  When you cook with ghee, all of the nourishment from your food is easily absorbed into the body while also supporting digestion and elimination. Ghee is also known to support and calm the mind. Ghee contains Vitamin A, E, K, CLA (Conjugated Linolic Acid); Omega-3 fatty acids; and Butyric Acid.

I'm dairy intolerant. Can I eat ghee? 

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 traditional way, the casein and lactose are removed, therefore making ghee tolerable for those who can't eat dairy otherwise.

How can I use Ghee?

Ghee can be used ANYWHERE you would use butter or cooking oil! That is to say that you can for daily spreading, sautéing, baking, roasting, frying, dollop, glazing, fry or massage with it! Think…veggies, meats, grains, baking…the possibilities are endless. The versatility that our Ghee can be used with, is found on our Instagram page.

What is flavored ghee and how do I use it?

We have 4 flavors, both sweet and savory and all incredibly versatile. We recommend you be open minded about their application. Sometimes I spread garlic ghee on toast and add a sprinkle of salt, it is drop-dead delicious. The same garlic can cook up shrimp, chicken, greens, eggs, popcorn…. You can do the same with our turmeric and traditional! Our Maple Cinnamon is amazing as a spread, stuffing for dates, swap out for baking, grilling fruit or adding to butter-coffee! Once you start cooking with our flavored ghee, you will notice that you use them every day…sometimes several different ones in a day. They are good for cooking everything!

I forgot about my ghee and it is past the best by date, is it still safe?

We add the best-by dates for a point of reference. Since ghee does not really go “bad” or rancid, it is safe for years when the temperature is fairly stable. However, we give the best by on the jar for the flavors will remain intact until that point. Later, the smell and taste may change.  But wait. DON’T THROW IT OUT! Just move your older ghee into your bathroom as an eye makeup remover, hair oil or skin moisturizer. We would never let you waste your ghee! 

Why is your ghee sometimes a bit granular? Shouldn’t ghee be smooth like butter?

We are glad you asked! The savory “grain” is one of the sought-after qualities in ghee, which shows it is, indeed, pure ghee, which has been slowly cooled. When we stop expecting ghee to be smooth, just like butter, we can appreciate it for its texture, flavor and extreme flexibility! The fat crystals melt with heat, so it is only grainy when solid.

If you prefer smooth ghee, simply melt it to liquid by placing the jar in a hot water bath, when it is totally melted, put it in the fridge overnight and it will solidify smooth. Remove and store at room temp and it will stay that way! 

My ghee was melted / liquid at the top when it arrived. Is it still good?

Ghee has a melting point of around 485 degrees F, which can be easily reached and even exceeded while in transit. The good news is that melting alone does not pose a safety hazard. It is completely natural for the ghee to melt and re-solidify. If you're using the ghee to cook, the quality will be the same as it will be used in its liquid state anyway!