WHAT IS GHEE?

Ghee, also called Clarified Butter, is butter that is simmered until the oil and milk solids separate, and the liquid fat has turned a golden color. It is then strained.

The quality, color, and taste of your finished Ghee is only as good as the butter you start with so I highly recommend investing in some good quality butter. And, YES, you can use salted butter to make Ghee. Some people even add a bit of spice while it is simmering (turmeric is common).

The milk solids (which are strained) contain the casein and whey protein, which for a lot of people, is what causes dairy sensitivities and digestion issues.

So, in short – Ghee is butter oil.

Ghee is an ancient food that originated in India and is commonly used in Indian, Middle Eastern, and Southeast Asian cuisines. In many cultures, it’s also used medicinally.

It’s also Whole30 compliant and has a tasty nutty flavor. Plus, a very high smoke point (450F) so it can be used for high-heat cooking without burning!