Grass-Fed A2/A2 Ghee Cooking Fat

Ghee is clarified butter that has been simmered to remove milk solids and water, leaving behind pure butterfat. Our ghee is made by slowly heating high-quality butter at low temperatures, allowing the milk solids to separate and caramelize slightly. These solids are then carefully strained out, resulting in a golden, aromatic cooking fat with a rich, nutty flavor and a high smoke point of around 485°F.

Ghee is incredibly versatile! Use it for high-heat cooking like searing steaks, sautéing vegetables, or stir-frying. It's perfect for roasting meats and vegetables in the oven. Spread it on toast, melt it over popcorn, or stir it into coffee for added richness. You can also use it in baking as a 1:1 replacement for butter or oil. Its rich, nutty flavor enhances both savory and sweet dishes.

Yes! Ghee has been used for centuries in as a natural moisturizer. It's rich in vitamins A, D, E, and K, along with fatty acids that can nourish and hydrate skin. Many people use it as a natural lip balm, facial moisturizer, or to soothe dry patches. However, our ghee is a food product first and foremost, so always do a patch test before applying to larger areas of skin.

Great Ghee stands apart because it's sourced and produced exclusively in Virginia using small-batch, low-temperature clarification methods. We use only one ingredient—pure butter from grass-fed cows. Our ghee is glyphosate-free and is 3rd party lab tested for 195 common contaminants. Unlike seed oils that oxidize at high temperatures, our ghee remains stable and won't break down, making it both healthier and better-tasting for cooking.

Ghee is generally well-tolerated by people with lactose intolerance because the clarification process removes virtually all milk solids, including lactose and casein. However, trace amounts may remain, so those with severe dairy allergies should consult their healthcare provider before consuming. Many people who can't tolerate regular butter find they can enjoy ghee without issues. Always introduce it gradually if you have concerns.

Ghee has a rich, nutty, and slightly caramelized flavor that's more complex than regular butter. The slow clarification process creates a deep, savory taste with a hint of sweetness. It's less "dairy-forward" than butter, making it perfect for enhancing dishes without overpowering them. The flavor is warm and toasty, adding depth to everything from vegetables to baked goods.

No refrigeration needed! Ghee is shelf-stable at room temperature due to the removal of milk solids and water, which are what cause butter to spoil. Store it in a cool, dry place away from direct sunlight and heat. Always use a clean, dry spoon when scooping to prevent contamination. Properly stored, ghee can last for several months at room temperature, or even longer in the refrigerator if you prefer a firmer texture.