Not Dairy Free, but Casein & Lactose Free!


Ghee is clarified butter.

Water, casein and lactose are removed in the cooking process.

Make a batch with a cup or more of local, grass-fed butter.

Here's what you'll get:

  • Butyric acid – beneficial for gut flora, anti-inflammatory properties

  • CLA – conjugated linoleic acid – anti-inflammatory

  • Shelf stable - will last for at least a month at room temperature

  • High flash point – stable for cooking at temperatures up to 485 F

  • Ensures grass-fed, especially if you make it yourself.

  • Helps your body absorb more fat-soluble vitamins: vitamin A, D, E and K

  • As with all healthy fats, moderation is key

  • Neutral pH to help balance out more acidic foods

  • Helps you feel more sated

  • Add to seed puddings, spread on bread, use it to sauté vegetables or add a small dollop when baking apples and pears

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