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Ghee FAQ

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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 filtered, leaving behind the pure butter oil, often referred to as "liquid gold".

What are the benefits?

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 the oils oxidizing, thereby 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, pancakes or toast, if you so desire. It's also great in coffee!

What is the texture like?

Ghee contains many fatty acids with different melting points. For this reason, you may find that ghee is grainy, crystallized, smooth, waxy, liquid, or a combination of various textures. This is caused by the melting and crystallization of the fats depending on the temperature and conditions during production, storage and/or transit. This does impact the texture, but there is no other effect on the taste, quality and shelf-life of the ghee. Furthermore, when you melt the ghee, any graininess will disappear and it will return to a smooth liquid state. 

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 of butter that the recipe calls for.

What is the smoke point?

The smoke point of ghee is 250°C. This is even higher than coconut oil!

Is ghee considered dairy? 

Yes, ghee is considered a form of dairy as it comes from butter. However, ghee is easier to digest than many forms of dairy due to the fact the milk sugars (lactose) and milk proteins (casein) are removed during the clarification process. If you are lactose-intolerant or sensitive to dairy, ghee is a great option for you. However, if you have a severe dairy allergy, you should always consult your healthcare practitioner before consuming ghee.

How do you store ghee?

Although we recommend you refrigerate your ghee after opening, it is fine to keep it unrefrigerated as long as you go through it within a few months. Just be sure to always use a clean utensil to dip into the jar and close the lid tightly after use. 

What is the shelf life?

The shelf life of Lee's Ghee is 24 months, unopened. Once opened, it will last up to a year, refrigerated, or up to 3 months, unrefrigerated.

Have other questions? 

Email us at info@leesprovisions.com. We're happy to answer any questions you may have! 


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