What is ghee?

Made from high-cream, grass-fed, organic, cow's milk butter and using small-batch processing, we slowly heat our butter to remove the water. Then we continue to gently heat the butter guaranteeing the proper temperature is reached for the lactose, casein, and whey proteins to experience the Maillard reaction. This process removes the milk solids found in butter while adding a wonderfully toasted flavor that becomes infused with the butter oil that is left.

Isn’t that clarified butter?

Yes and no. Ghee is a type of clarified butter (butter minus the water and milk solids). However, ghee is a type of clarified butter best known for use in Middle Eastern and Indian cooking. The method for making ghee ensures the milk solids are removed, whereas some basic methods for clarifying butter are not as thorough. Our ghee processing also provides Mama's Earth ghee with its much-loved, slightly nutty, caramelized flavor and deep golden color.

Is it dairy free?

No. Ghee is a dairy product. But in the process of making it, the lactose and casein are removed. These are the parts of milk that typically trigger a dairy allergy. Most people with lactose sensitivity can still enjoy ghee.

What does shelf-stable mean?

It simply means you do not have to refrigerate ghee. Put it on the shelf. Ghee can last a long time, over 9 to 12 months. Be careful not to contaminate it with water or food as you are using it for it to last the longest.

What is Ayurveda?

You’ll often hear Ayurvedic medicine referenced when reading about ghee. Historically, ghee is used in tandem with herbal medication as a part of Ayurveda, the centuries-old form of alternative medicine practiced in India. It is one of the world's oldest holistic healing systems and teaches that ghee has many health benefits.

How to use ghee

Ghee is a versatile fat and staple of Middle Eastern and Indian cuisine. Today, it has become popular used in many recipes for its flavor and to replace processed oils.

Ghee has a high 485˚F smoke point, making it an ideal replacement for regular butter and cooking oils for searing and sautéing—it won’t burn as easily.
Because it does not lost its buttery nature, ghee can replace butter one-to-one in recipes or simply be used like butter providing a lovely, delicate, buttery flavor.
With the milk solids removed, ghee is a popular oil used by people with lactose sensitivity and those on a Paleo, Keto, or Whole30 diet.
Spread ghee on pancakes, waffles, toast, or anything you’d put butter on.
Ghee makes great fried and scrambled eggs.
Try it on popcorn.
Stir it into your oatmeal, soups, and even tea or coffee.

Tell us how you use your ghee.

Learn about Mama's Earth Za'atar.