#Define ghee free#

Grass-fed Ghee is strictly produced from grass-fed cow milk/ milk butter derived from ‘stress-free or ‘happier’ grass-fed cows raised on predominantly grass-fed (fresh green grass) dairying methods.Organic Ghee can also be called Organic Grass-fed Ghee when produced from the dairying system that adheres to the standards of organic and grass-fed practices. These products are always certified as “Organic” by the authorized bodies (e.g., USDA ORGANIC, BioGro NZ Ltd, etc.). Organic Ghee is produced from Organic cow milk butter/ Organic milk cream derived from organically raised cows (Organic Dairy Farming).What are organic Ghee and grass-fed Ghee? Since a Ketogenic diet is 80% fat, Ghee is the right choice for health-conscious people. Severe allergic people may try cultured grass-fed Ghee, which is lactose-free. Ghee contains almost no lactose and casein, thus, safe for individuals suffering from dairy allergies.

#Define ghee free#

Ghee is perfect for cooking, baking, sautéing, seasoning (over roasted veggies), and for direct consumption (in coffee/ smoothies) Is it free from the risk of dairy allergy? Nowadays, it becomes a household name all over the world. Presently, the nutritional benefits and aromatic indulgence of Ghee make it a rich and nutritious alternative to regular butter, butter oil, and cooking oil (vegetable oil, etc.) in world cuisine.

Ghee is an ancient household name of Asia, the Middle East, and Africa and is predominantly used in Indo-Asian and Middle East cuisines. Therefore can be stored without refrigeration for 12-18 months in your pantry. High fat (not less than 99.6%) and very low moisture content (not more than 0.3%) of Ghee result in protection from microbial spoilage and long shelf life. Because it contains healthy fat and vitamins essential for the human body, these are characteristic short-chain fatty acids like butyrate, saturated fats, Omega 3, essential fatty acids like linolenic acid and arachidonic acid, carotenoids, and fat-soluble vitamins A, D, E, and K. Ghee is considered the healthiest edible fat, with many nutritional and therapeutic properties. Salted butter is never used to make Ghee. Homemade Ghee is prepared by churning yogurt (cultured milk) to extract butter, followed by boiling it to make Ghee. Fermentation develops a sharp “cultured” taste which eventually develops a more intense aroma and nuttier taste in Ghee or clarified butter during the heating process. Lactic Acid Bacteria is used for fermentation to make cultured butter/ cream. Ghee is also prepared from cultured butter/ cultured cream for a more intense flavor and taste. Ghee is also known as brown butter / anhydrous fat/ clarified butter or ghee butter. The process removes most of all moisture, lactose and casein and leaves the pure milk fat. Further cooking results in milk solids caramelization and gives Ghee the characteristic aroma, flavor, and golden color. It is produced by heating unsalted Cow milk butter or cream above 100 degrees C until the butterfat and milk solids separate. Ghee is a fat-rich anhydrous dairy product. Milkio’s ghee is suitable for deep-frying, sauteing, baking, or direct consumption. Like Milkio Ghee, good quality Ghee is a taste enhancer and healthy addition to your regular diet! This organic / grass-fed dairy butter is free from preservatives, GMOs, and vegetable oil.

It is now widely used in world cuisines as a nutritious replacement for cooking oil/ butter and consumed with bullet-coffee or smoothies for a healthy start of the day. Today, worldwide, Ghee is accepted as a superfood and beloved by health-conscious consumers for its unique taste and nutritional benefits. Originated in India during the Vedic era, Ghee had a prominent position in culture, cuisine, and religious activities of Indo Asia, the Middle East, and Africa for ages.