Australian Biodynamic Grass-fed Ghee

Glad you asked!  There are so many of them we wrote an article on our blog –Health Benefits of Ghee. Our Top 10. 

Ghee lasts indefinitely when stored in a cool dark pantry, but don’t worry too much about its shelf life.You’ll love our ghee so much that only one thing will keep your mind occupied – ordering more! Here’s a tip for preserving your ghee: seal the lid between uses and use a clean dry knife. Keep the knife that’s been inside the Vegemite jar away! In the event of a ghee-mergency (vegemite contamination or soft ghee), eat it quickly or store it in the fridge where it will be safe from moisture intrusion and will harden nicely for you!

Unlike vegetable and olive oils which become oxidised at high levels and create damaging free radicals, the smoke point of OMGhee is a whopping 425 degrees so is safe to cook with at high levels.   It is especially amazing to cook eggs and steak in. Yummmmm!

Yes, use it as a butter replacement in all your recipes as it is a healthier option.  Simply sway out butter for ghee at a ratio of one to one. 

Technically yes as its sole ingredient is butter.  However, the cooking process removes the all the milk sugars (lactose) and (casein) so is suitable for those who are lactose intolerant and makes a great butter substitute.

It is reported that people with dairy intolerances seem to tolerate ghee quite well. The reason being is because all the milk solids – including the lactose and casein – are removed. Also the fatty acid chains in ghee are different than butter, more closely resembling the cell membranes of your body. Try testing it in a very small quantity and if you tolerate that, take a bit more, until you either get a reaction or know that you tolerate it. Ultimately you know your body best.

Ghee contains different fatty acids all with different melting points. For this reason, you may find that your 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.

While the texture may change, there is no effect on the taste, quality or shelf-life.

When you melt the ghee graininess disappears or if you’re like us and like to be able to spread it and it has become too soft, simply pop it in the fridge for a bit.