This is a variation of clarified butter, traditional to India, that has had its milk solids removed. Since there is no lactose nor casein in ghee, it is tolerable for most people with dairy allergies. Removing the milk solids results in a higher smoke point of 450° F – 485° F (232° C – 252° C), making ghee ideal for higher cooking temperatures. This is also a lovely option to get a boost of CLA and the fat-soluble vitamins A, E, and K. You can try an unsalted version or a Himalayan pink salt version. Always look for grass-fed pasture-raised options.

Leave a comment

Your email address will not be published. Required fields are marked *

This is a carbon negative website