Organic Valley Ghee starts as butter. But because all the lactose and casein is filtered off in the clarifying process, ghee is free from both. So if you have dairy sensitivities, you may be able to get dairy nutrition from ghee, but check it out with your doctor. Ghee has a higher smoke point than butter, which means it's more versatile, less splattery, and more forgiving when sauteing, frying, or roasting.

Organic Valley Ghee starts off as organic, pasture-raised butter with 80% to 84% butterfat. Then we slowly simmer it to coax out all the excess water. What's left behind is all the nutrients and 100% butterfat. Organic Valley Ghee ingredients include: Organic Butterfat (Milk), Organic Butter (Pasteurized Organic Sweet Cream (Milk), Lactic Acid).

One benefit of pasture-raised Organic Valley Ghee is a nice kick of omega-3. Ghee is also a source of conjugated linoleic acid (CLA). Using ghee is a good way to add omega-3 and CLA to your day.

Organic Valley Ghee is made from USDA Certified Organic butter from Organic Valley's pasture-raised cows. The butter is simmered until the water separates from the butterfat. The butterfat is then filtered to remove any remaining solids, leaving exceptionally pure ghee. Our ghee is salt-free, lactose-free, and casein-free and is certified Kosher and Halal.

Filtering out the milk solids makes ghee lactose- and casein-free, so lactose-intolerant people (except for very severe cases) are often able to eat Organic Valley Ghee.

You can use ghee in every way you would use oil. Because ghee contains no water or milk solids - leaving only the richest core of butter - it has a high "flashpoint", meaning it is resistant to smoking and burning. Ghee is perfect for high-temperature cooking, like sauteing, and is a mainstay of many culinary traditions around the world. Ghee may be used instead of butter in baking. However, keep in mind ghee's lower moisture content when mixing ingredients.

We use no colorings in our butter, so the slight color differences are due to seasonal variations in our cows' diets. Ghee made from butter that was produced in summer tends to be more yellow because the cows are grazing a wider variety of pasture plants for longer hours and have more beta-carotene in their systems.

No. In summer or if your kitchen is very warm, you may want to keep ghee in the refrigerator - it softens very quickly when you take it out - but you don't have to refrigerate. Keep the cap on when not in use, and always dip into the ghee with a clean, dry, utensil.