What is Ghee?
Ghee is a form of clarified butter. It is cooked slowly, over many hours, which removes the lactose and casein leaving just the pure butter oil. Originating in the Indian Subcontinent, traditionally used as a way of storing butter without refrigeration and as an Ayurvedic preparation. Can also be used as cooking oil for everyday cooking.
Where is Happy Butter Ghee made?
We make all our Ghee ourselves here in Devon. We have a bespoke workshop where all the magic takes place. We make, hand pour, pack and ship all our own products from here too.
What is Ghee used for?
Ghee is used as a cooking oil to replace vegetable, nut and seed oils. It can also be used in other ways such as in Bulletproof Coffee® or as a fat in energy balls. It's unique taste and natural sweetness allows it to be used in all forms of cooking and baking.
Is Ghee safe for people who are Dairy Intolerant?
During the cooking and filtering stages of the Ghee production, the lactose and casein are removed. The result of our last lactose test was ≤10 mg/100 kcal. This is the standard test for presence of lactose and there was no lactose detected. In EU legislation, thresholds for making a “lactose-free” claim have only been defined for infant and follow-on formula, which prescribes that the lactose content should be ≤10 mg/100 kcal (2.5 mg/100 kJ). This is the same test result as ours. Using this as a standard, we are below this. For those who have a hyper -sensitivity to dairy a slow introduction to the diet is recommended and professional advice sought.
The same test for the presence of casein came back as undetectable.
What does smoke point mean and why is it good to cook with oil with a high smoke point?
The smoke point is the temperature at which cooking oil burns. When cooking oil has exceeded this point it has become damaged and unstable and potentially released aldehydes into the food. Therefore you need the right fat for the job! Polyunsaturated and Monounsaturated fats found in sunflower oil and olive oil can be great as part of the diet if cooking at low temperatures or used as a dressing but you need a good stable saturated fat for high temperature cooking such as Ghee.
What texture should my ghee have?
When heated, ghee is always a liquid. At room temperature it is a solid but on hot days the ghee might partially melt and become half solid and half liquid. This is completely normal and the ghee is perfectly good for using like this. However if you like the ghee solid in the jar then pop the jar in the oven at 80-100ºC or in a pan of boiled water until clear and then allow to cool.
Why is my ghee grainy
The grainy texture is desired and an authentic characteristic of ghee that has been made properly. Once melted the ghee is smooth.
