About Ghee — Lee's Ghee

WHAT IS GHEE?

Ghee is the purest form of butter. More commonly known as clarified butter in the West, ghee is the result of a long, careful process of removing the milk solids, moisture and impurities from butter on a very low temperature over the course of several hours. Removing the milk solids from butter makes ghee completely shelf stable and heat stable and renders it much easier to digest. Ghee is commonly used in India as a cooking oil and can replace butter in any recipe.

not all ghee is created equal.

Udo Erasmus states “butter concentrates pesticides about 5-10 times more than oils of vegetable origins.”[4] This is why using antibiotic and hormone free dairy is so important. Taking it one step further and using butter from grass fed cows will ensure a higher ratio of omega 3: omega 6 and a higher concentration of vitamins. While grass fed dairy is hard to come by in Canada organic options come a close second as cows are pastured whenever possible. Organic practices also ensure no hormones or antibiotics are present. Lee's Ghee uses Certified Organic butter sourced locally from Organic Meadow.

top 5 reasons to use ghee:

You can fry foods with it. Ghee is the best choice for sautéing or frying foods because it is has a very high smoke point. It doesn’t burn like normal butter or olive oil.
Ghee is healthy. Ghee consists of good fats, protein, fat-soluble vitamins A, D, E, and K found naturally in organic butter, without the hard-to-digest milk solids. Ghee is also rich in butyrate, a short chain fatty acid linked to an immune response that can decrease inflammation and help improve the digestive system.
Ghee tastes great. It has a rich, nutty flavor that adds depth to both sweet and savoury dishes. Try it on popcorn, bread, veggies or your favorite grain.
Ghee has a long shelf life. Because the milk solids are removed, pure ghee can last up to a year unrefrigerated. Lee’s spice infused ghee’s last 6 months unrefrigerated and Lee’s herbal infusions last 3 months refrigerated.
Ghee is 98% lactose-free. Most of the lactose is removed in the butter when it is clarified, making it better tolerated by those who are lactose-intolerant.

how to use ghee

There endless ways to use ghee as a healthy source of fats in meals and snacks, such as:

to sauté vegetables
to caramelize onions
to fry eggs
on top of popcorn or corn-on-the-cob
in baking
on top of toast, pancakes and waffles
on top of hot cereal or cooked vegetables

shelf life

Ghee does not need to be refrigerated and will last for several years unopened. To extend the shelf life of your ghee, always dip in the jar with a clean utensil and keep it in a dry place such as a pantry or cupboard. As long as moisture does not enter the jar, it will last at least one year. Our flavoured ghee's are best used within six months because the spices and herbs lose their flavour over time.