Dairy/Butter & Ghee

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FAQs Q1: What is the difference between butter and ghee? Butter is a dairy fat made from cream and contains milk solids and water. Ghee is clarified butter from which the milk solids and water have been removed through slow cooking, resulting in a purer fat with a richer flavor and higher smoke point. Q2: Is ghee suitable for people who are lactose intolerant? Ghee is often well-tolerated by people with lactose intolerance because the milk solids, which contain lactose, are removed during the clarification process. However, individuals with severe dairy allergies should consult a doctor before consuming ghee. Q3: Does ghee need to be refrigerated? Traditional ghee does not require refrigeration and can be stored at room temperature in a sealed container for several weeks. Refrigeration is recommended for longer storage or in warm climates to prevent oxidation. Q4: Do you carry organic or grass-fed butter options? Yes, we stock a selection of organic and grass-fed butter products. These can also be found in our Organic section. Grass-fed butter is known for its richer flavor and higher content of beneficial fatty acids. Q5: Can ghee be used for high-heat cooking? Yes, ghee has a high smoke point of around 250°C (480°F), making it ideal for high-heat cooking methods such as sautéing, stir-frying, and deep-frying. It is a popular choice in many traditional cooking styles.