Ghee in user friendly package

Ghee is made from butter by melting and removing other parts of the milk: proteins, sugars and minerals. Pure milk fat remains.

Ghee is better suited for frying than butter.

• Because there is no water in it, you avoid the nasty splashing when frying with Ghee. 
• Ghee does not contain milk sugar, so it does not brown when fried.
• Ghee does not contain milk protein, so it does not precipitate.

Traditionally, ghee has been used as a edible fat in Indian food. Ghee can also be great for frying blinis and eggs, sauces and is delicious on top of bread!