Ghee is a traditional ingredient in Ayurvedic cuisine. Ghee, or clarified butter, can be used as a healthy alternative to regular butter, as it contains less lactose, impurities and a higher smoke point. In the Ayurvedic tradition, it is believed that Ghee carries medicinal properties and can be used as a remedy in different treatments. It pacifies Pitta and Vata and is acceptable, in moderation, for Kapha.
Sri Sri Tattva Ghee is made according to the traditional method of south Asian cuisines but produced in Europe following strict hygiene and safety measures. It has a nutty touch and a very fine and soft texture.
This golden liquid has low sugar content and lactose level since the milk solids and the impurities are removed. It can be easily digested by people sensitive to dairy products or following keto, paleo, gluten-free or ayurvedic diets.
How to use Ghee?
How to make Ghee?
It is prepared by heating the butter at a high temperature, which separates the butter into fats (liquid in nature), milk solids and impurities. The liquid fat attained is pure fat, also known as the clarified cow butter. The other contents which are the milk solids and the impurities are not used.
Storage: Cool, dry, dark place. Use within 60 days after opening.
Ingredients: 100% cow's organic butter.