Ghee is clarified and caramelized butter. We simmer 100% Albertan butter (sourced from local, family owned farms) for hours until the milk solids separate and caramelize.
This leaves us with a rich, nutty cooking oil that is perfect for a diverse array of applications!
Ghee has a rich history tracing back to the Indian subcontinent, originating 4000 years ago. It has medical, topical, and dietary uses!
It can also be found in Eastern Africa, and Mongolia under different names.
Ghee was invented/discovered as a method to preserve butter in a tropical climate with no refrigeration.
The extraction of moisture and milk solids from Ghee, makes it exceptionally resilient to spoilage. It can sit on your kitchen counter for up to a year! Always ensure you use clean, dry utensils.
The ghee-making process involves the straining out of caramelized milk solids. These "milk solids" are comprised of sugars like lactose, and proteins like whey and casein.
This makes Ghee a virtually lactose/casein/whey-free butter alternative for those with some forms of dairy intolerances!
The straining of milk solids from ghee provides an added advantage of increasing the smoke-point to 485°F (higher that canola and grapeseed)!
This makes ghee excellent for searing steaks, mushrooms, deep frying and making stovetop popcorn!
