Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and saut ing and it can be stored without refrigeration for up to a year.

Ghee can also be used raw without cooking on just like butter. Its great on things like popcorn! Organic Ghee is rich in nutrients, including healthy fat soluble vitamins which aid in the absorption of nutrients in the foods. Ghee contains naturally occurring CLA, Vitamins A, D & K. Per Ayurveda, cow ghee is one of the most sacred foods.

During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Ghee does not contain milk solids, which gives it a very high smoke point (~485 F).

Because it is very stable at high heat, it is considered one of the best oils for baking, saut ing and deep fat frying. When you saut or fry with butter, milk solids can burn causing an unpleasant odor, appearance and taste. Also, there is no hissing, popping or splattering when you use ghee.

It also has a sweet aroma and actually becomes richer in flavor as well. Ghee does not contain harmful trans-fats which can cause heart disease and many other serious health problems. Well-prepared ghee is very shelf-stable because it has low moisture content. Keep in an airtight container at room temperature for 2-3 months. In the refrigerator, it can last up to a year.