WHAT IS GHEE?
Ghee is a type of clarified butter that originates in India. Ghee has been used for thousands of years as a cooking oil and in traditional Ayurvedic medicine. Ghee is a staple food in South Asian households all across the world.
HOW IS GHEE MADE?
Ghee is made by simmering butter on a low temperature until the milk solids separate from the butter oil. While the butter is simmering, the moisture present in the butter evaporates. When the ghee is finished, it is strained through cheesecloth, leaving behind the pure butter oil, also called "liquid gold".
WHAT ARE THE BENEFITS OF GHEE?
Ghee is great for cooking because it has a high smoke point, which means it doesn't burn like other cooking oils, such as olive oil and butter. Ghee is safe to cook with at high temperatures without the risk of creating damaging free radicals. Ghee is naturally lactose-free and has numerous been health benefits which you can read about here.
WHAT IS GHEE USED FOR?
Traditionally, ghee is used as a cooking oil. However, since ghee is essentially concentrated butter so it can be used as a butter upgrade for just about anything! Try it on popcorn, corn on the cob, or toast, if you so desire.
WHAT MAKES YOUR GHEE DIFFERENT FROM OTHER GHEE?
We start off with certified organic Canadian butter. The organic standards are very high in Canada which guarantees there are no pesticides, hormones, or antibiotics present in the butter and that the cows have not been fed genetically-modified feed. From an environmental perspective, we prefer to source our butter locally than to import butter from other countries like Ireland, India and New Zealand. We then clarify the butter using a low-heat, 12 hour cooking process, which preserves the nutritional integrity of the ghee and gives it a grainy texture, which is the traditional consistency and a signifier of high quality ghee. We double-strain our ghee to ensure there are no milk solid residues present in the ghee before infusing it with premium, non-irradiated, non-GMO organic spices. We then hand pour the ghee into glass jars, because plastic reacts with fat and leaches chemicals into the ghee. Finally, we lab test each and every batch of ghee to ensure it meets our rigorous quality standards. All of these decisions are made based on concern for your health and the environment. Our customers often tell us they can taste the difference in the quality of our ghee compared with other brands.
CAN I BAKE WITH GHEE?
Yes, ghee can be used in place of butter for baking. When substituting ghee for butter in baking, you can use about half the amount that the recipe calls for as the proportions are different.
WHAT IS IT CALLED 'GHEE'?
Ghee is the name for the Indian style of clarified butter. It is slightly different than typical clarified butter because it is cooked until the milk solids caramelize, resulting in a rich, nutty flavour.
WHAT IS THE SMOKE POINT OF GHEE?
The smoke point of ghee is 250°C. It would be very difficult to burn ghee, even if you wanted to.
IS YOUR GHEE GRASS-FED?
Short answer is no. Our ghee is not 100% grass fed as we source our butter locally and the weather in Canada doesn't permit that year round. According to organic standards, organic dairy cows must be on pasture whenever possible, so this is mainly during the summer and fall but their feed can be supplemented with organic hay and grains as well. For this reason we do not claim to be grass fed.
Other companies may claim to be grass fed but there is no certification process for such and therefore it is difficult to know how accurate those claims are. Although we understand the health benefits of 100% grass fed butter, we prefer to support local Canadian farmers who farm sustainably according to strict organic standards rather than import grass fed butter from other countries.
WHY IS YOUR GHEE SO PRICEY?
We believe in providing you with the highest quality products available, which means using a slow cooking process and the best, organic ingredients. We use organic cream from local Canadian farmers which we churn into butter ourselves and then simmer on low heat for a full day before infusing the ghee with organic herbs and hand pouring it into glass jars. While this may not be the cheapest way to make ghee, it makes all the difference in terms of quality and taste. We use pricey glass jars to preserve the quality of our products, as plastic leaches chemicals. We lab test each and every batch of ghee before selling it to ensure it meets our rigorous quality standards. We only use certified organic spices and herbs in our ghee.
IS GHEE DAIRY?
Ghee is an easier-to-digest form of dairy. Although it has the milk solids removed, it is still technically considered dairy as it comes from butter. If you are lactose-intolerant, ghee is a safe bet. However, if you have a dairy allergy, you should always consult your healthcare practitioner before consuming ghee as there can be traces of milk protein.
HOW DO YOU STORE GHEE?
Although we recommend you refrigerate your ghee after opening, it is fine to keep it out of the fridge as long as you go through it quickly. Just be sure to always use a clean utensil to dip into the jar and close the lid tightly after use. You will know if ghee has gone bad, because it will have visible signs of mould. If it simply smells or tastes rancid, it is still fine to use. If you don't want to risk anything happening to your precious ghee, simply refrigerate it.
WHAT IS THE SHELF LIFE OF GHEE?
The shelf life of our ghee is 2 years, unopened. Once opened, it will last up to a year, refrigerated.
WHY IS SOME GHEE SOLID AND SOME GHEE LIQUID?
Ghee liquifies above 20°C. This is totally normal and does not compromise the ghee in any way. Ghee will return to a semi-solid consistency when it returns to below 20°C.