Purity Farms Ghee Organic Clarified Butter - 7.5 oz. (212g)
Purity Farms Ghee Organic Clarified Butter is made from Grade AA Sweet Creamery Certified Organic butter. Through a traditional Indian method, they cook the butter until the water and milk solids are removed. The result is 'traditional' Ghee - a rich, golden, semi-soft spread for the best in cooking, baking, or sautéing. The taste - superb!
- 0mg/serving Oxidized Cholesterol
- No Trans fatty Acid
- Salt Free
- No GMOs
- Lactose and Casein Free
Purity Farms Ghee is made in harmony with nature, from organic sweet cream butter from pastured cows on small, certified organic family farms. Honoring a traditional Indian method, pure organic butter is slowly cooked to coax out water and milk solids. What remains is traditional, delicious Ghee - a luxurious, golden, semi-soft spread with a rich buttery taste and aroma.
Cooking with Ghee is so easy! It takes the place of butter in all of your cooking! Just a little Ghee gives a rich, buttery flavor to all your favorite dishes.
- Melt it over hot breads and vegetables
- Great for sautéing- resists smoking at high temperatures.
Ghee is an oil with a long, fascinating history. Ghee has been a staple in Indian cooking for centuries. Besides being a practical way to preserve butter, Ghee was renowned for it's medicinal and rejuvenative qualities. Ayurveda, the ancient natural healing system of India, regards Ghee as a vital food for healthy skin, mental clarity, and good digestion... a food for balancing all body types.
Frequently Asked Questions
Do I have to refrigerate the Ghee after I have opened the jar?
No. If it is summertime or otherwise very warm in your kitchen, you may want to keep the Ghee in the refrigerator - (it thaws very quickly when you take it out of the fridge.) - but you don't have to. Keep the cap on when not in use, and always dip into the Ghee with a clean utensil. Otherwise, a harmless mold could eventually grow in the Ghee.
Sometimes, the Ghee is lighter in color than other times. Why is that?
They use no colorings in their Ghee, and the slight differences in color are due to seasonal changes. Ghee made in the summer tends to be more "yellow" because the cows are grazing longer hours and have more chlorophyll in their systems.
Why is it that butter goes rancid and Ghee doesn't?
Butter is over 16% water and contains milk fat solids that can spoil. They cook out the water and remove the milk solids, so Ghee has a long shelf life.