Ghee - clarified butter

Origin and manufacturing process
We make our ghee from raw milk butter from the Bachtel dairy in the Zurich mountains, as the quality of the milk and animal husbandry play a major role in the end result. There are various, sometimes very complex, processes for producing butterfat. Typically, the butter is melted, and the water it contains is evaporated. The milk solids, which settle on the surface in a foamy manner, are then skimmed off. What remains is clarified butter, which is almost 100 percent fat. Because the lactose has been removed, ghee is a good butter alternative for people with lactose intolerance. Unlike many other fats, it can be heated to temperatures of up to 250 degrees Celsius. While butter goes rancid and must be kept refrigerated, ghee has an extremely long shelf life and does not require refrigeration.

Buy ghee for use in the kitchen
Ghee is suitable for cooking, frying, steaming, and baking, and its nutty, buttery flavor complements almost any dish. It's particularly common in Indian, Pakistani, and Afghan recipes. It's also very popular among followers of the Ayurvedic and Paleo diets, as ghee is considered particularly healthy in these concepts. However, due to its high fat content, it should only be consumed in moderation to avoid excessive energy intake. However, because it contains the nutrients found in butter in a concentrated form, you need comparatively less fat for the same great taste experience.

Tip:In addition to internal use, ghee is also used externally for Ayurvedic body treatments. The specialist literature provides a wealth of information on this topic.

Contents:100% dehydrated butter
Origin of raw material:Bachtel dairy, Zurich mountain area
Processing:settled in Zurich
Quality:Raw milk butter, gluten-free, non-hydrogenated, non-refined, non-deodorized, non-bleached, no trans fats
Best before:unopened 24 months
Storage:Store in a closed and dark place
Handling:can be heated, remove from the jar with a metal spoon

Average nutritional values ​​per 100ml
Energy: 3686 kJ (880.98 kcal)
Total fat: 99.5g
of which saturated fatty acids: 64.1g
Milk fat content: <0.5%
Carbohydrates: <0.1 g
Sugar: <0.1 g
Protein: 0.3g
Water: 1.1g
Salt: 0g

Does ghee need to be refrigerated?
No, ghee doesn't need to be refrigerated. By removing the water and milk proteins, it has a very long shelf life. A dry place is sufficient.

How long does ghee last?
Unopened, ghee can last for several months or even years. Once opened, it will stay fresh for several months to a year if stored properly (airtight, dry, and away from direct sunlight).

Can ghee go bad?
Ghee is very stable, but it can become rancid if exposed to moisture or dirt. If it develops an unpleasant odor or the color appears unusual, it should no longer be used.
Tip: Use a clean metal spoon rather than a wooden ladle to scoop the ghee out of the jar.

What is the difference between ghee and butter?
Ghee is clarified butter from which water, milk proteins, and lactose have been removed. It has a much longer shelf life, a higher smoke point, and is often better tolerated by people with lactose intolerance.

Can I use ghee for frying and baking?
Yes, ghee has a high smoke point (approx. 250 °C) and is ideal for frying, baking and deep-frying.

Is ghee suitable for people with lactose intolerance?
Yes, since ghee no longer contains lactose or casein, it is well tolerated by many people with lactose intolerance.

Why is ghee so popular in Ayurvedic nutrition?
In Ayurveda, ghee is considered a sattvic (pure) food that nourishes the body and mind, promotes digestion, and strengthens the inner fire (agni). Ghee is also called the "golden elixir" in Ayurveda and is one of the rasayanas.

What are Rasayanas?
Rasayanas are Ayurvedic rejuvenating remedies that nourish the body, mind, and spirit. They promote regeneration, strengthen the immune system, and help preserve life energy (ojas). Ghee is considered one of the most important rasayanas in Ayurveda because it penetrates deep into the tissues and optimally distributes nutrients throughout the body.