$26.75 - $72.21
"Amazingly fresh taste. Goes absolutely perfectly with my veggies and rice. "
"Really great ghee, best I've ever had, good flavor, consistency, and perfect for bulletproof coffee. "
Why We Love Organic Ghee
- Made from organic butter - GMO-free, made in the USA
- Rich in Vitamins (A, E & K) and Phenolic Antioxidants - Contains Butyric acid & Conjugated Linoleic Acid (CLA)
- From mostly grass fed milk - no hormones, pesticides, or antiobiotics
- Amazing, delicious taste
- Recommended by doctors, nutritionists, naturopaths, chiropractors, and Ayurveda professionals
- Packaged in glass, the recommended method by Dr. Mercola
Ghee is the Sanskrit word for clarified butter, also known as drawn butter. Our butter is from Jersey Cows raised on Iowan Amish farms, with no antibotics, no injected hormones, and is mostly from grass fed milk (cows come inside during the winter only). The rest of the year they are left to graze on organic grass fields in open pastures. This produces the highest quality milk available, and shows in the rich, caramel-like taste of this premium ghee. Substitute for butter in your favorite recipes (makes heavenly cookies!) pour onto popcorn, steamed vegetables, mashed potatoes, rice and other grains. Stays fresher longer because water content is removed.
What is Ghee?
Ghee is a traditional Indian preparation of clarified butter, which is used in religious ceremonies, as a medicine and in cooking. Although buffalo milk is also used in the preparation of ghee, the one prepared from cow’s milk is considered the best and is employed in religious ceremonies and in Ayurveda (an ancient system of medicine from India).
Ghee is a healthy medium to cook food as it contains both saturated and unsaturated short, medium and long chain fatty acids. It also contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K.
History and usage of Ghee
Hindus in India have been performing religious fire sacrifices (called yajña and homas) as per vedic texts dating back to 1500 BC. The ancient Sanskrit text, Rig Veda extols ghrita (as ghee is known in Sanskrit) in a hymn that is chanted as ghee is poured into the sacrificial fire. The translation of the hymn is as below:
This is the secret name of Butter: "Tongue of the gods,""navel of immortality." We will proclaim the name of Butter; We will sustain it in this sacrifice by bowing low. These waves of Butter flow like gazelles before the hunter... Streams of Butter caress the burning wood. Agni, the fire, loves them and is satisfied.
Ghee has been used since ancient times outside the Indian subcontinent. The Egyptians called it samna baladi while the Moroccans called it smen. It was used in Ethipoia as niter kibbeh, manteiga-de-garrafa in Brazil, butterschmalz in parts of Europe, sarah may in Kyrgyzstan and as tesmi in Eritrea. In recent times, ghee has increased in popularity due to its recommendation in the Paleo diet, and the ever increasing awareness and interest in Ayurveda.
How to Make Ghee
Ghee can be prepared at home in a simple process with unsalted butter. Take butter in a pan and heat it until it boils. Allow it to simmer for about 30 minutes before skimming off the material that rises to the top. The resulting mixture is ghee and it may be cooled and stored in an airtight container.
There is a more traditional way of preparing ghee that is employed in households in India. This method also finds favor with Ayurveda. In this method, cow’s milk is taken, boiled in an earthen pot (matki) and then allowed to cool until it reaches 110 °F or 43 °C. A little curd (Indian yoghurt) is then introduced to the milk. This mixture is allowed to stand for 12 hours. The resulting curd is then churned in a traditional Indian vessel called ‘manthani’ with churner called ‘phirni’. The churning process separates the butter globules from the yoghurt leaving behind buttermilk. The butter is then heated to separate ghee from the milk solids.
Possible Health Benefits of Ghee
If you like your food to be deep-fried, look no further. Ghee has a high smoke point making it a healthier alternative to other oils. Free from moisture, ghee does not spoil easily and can last for a long time if kept in an airtight container. Ghee through a complex mechanism of action bolsters the immune system and thus helps to keep you healthy. Ghee is considered pure and is an anupama (carrier for medicines in Ayurveda). If you plan to use spices and herbs in the kitchen, ghee not only brings out the flavours but also enhances the potency of these herbs and spices. Lactose and casein intolerant people can use ghee as it is free from impurities and solid particles.