q&a + GHEE CARE
1 - Does ghee need to be refrigerated?
Not if you use it on a regular basis and plan to finish it within 3 months. (Unrefrigerated will last up to 3 months). Just make sure it is stored away from direct light and humidity. I store mine in readily available kitchen cabinet for daily use. After the 3 months, if there is still ghee left. Refrigerate it and use it for up to a year. Ghee will harden when refrigerated and will soften again if left unrefrigerated.
if you buy a big jar and not plan to use it within the first 3 months. Divide the ghee in 2 different jars and keep one well sealed and refrigerated, the other stored in your kitchen cabinet for frequent use.
Refrigerated is good to use for up to a year. The shelf life of an unopened jar refrigerated or not is up to a year
2 - Does ghee contain dairy? Can I have ghee if I am dairy sensitive or I have a dairy allergy?
Ghee does contain dairy since is made from butter but their trigger components, aka casein and lactose have been discarded in its majority making ghee an easy to digest product Ghee only contains trace amounts of these two so unless you have a legit diary allergy or intolerance you should be just fine. I personally don’t do well with milk and certain yogurt brands and ghee feels great in my tummy! I actually give my baby one teaspoon of ghee a day and mix it with his food and my daughter goes nuts for a reishi nutella ghee sandwich!
3 - Is ghee vegetarian?
Yes! The only product we use is grass fed butter in the traditional ghee and other vegetarian spices in the flavored ones.
4 - What size jar should I buy?
We recommend to buy the size you can finish within the 3 months from open so the ghee it is at its freshest.
5 - Is ghee a better option for cooking than olive oil?
In fact yes! Ghee is a saturated fat and can withstand higher smoke temperatures than olive oil. Olive oil is wonderful and safer to use raw and very low temperatures. It is a monounsaturated fat and sensitive to high temperatures. If heated at high point can potentially oxidize and release free radicals. Saturated fats are more suitable for cooking since they are more stable and not readily damaged by heat or high temperatures.
6-What are the differences between ghee and butter?
Ghee has a higher smoke point than butter. Ghee has a longer shelf life because the casein and lactose are filtered ( non refrigerated ghee is good up for 3 months versus butter only up for 1 month) Ghee contains virtually only small traces of casein and lactose, therefore easy to digest. Ghee’s flavor is more intense and nutty than butter. Ghee is very versatile! while butter isn’t bad for you ( as long as it is grass fed ) ghee, which starts with butter might be a healthier and tastier option.
6-Are saturated fats good for us?