Brown Butter Ghee

Brown butter ghee is clarified butter cooked longer to develop rich, nutty flavors. It’s made by gently simmering grass-fed cultured butter until the milk solids caramelize and are then removed, leaving a lactose-free, shelf-stable golden fat.

Uses for Brown Butter Ghee

• Cooking: Frying, sautéing, roasting, or baking for added flavor.
• Spreads: Use on bread, pancakes, or baked goods.
• Finishing Touch: Drizzle over veggies, steaks, or popcorn.
• Keto-Friendly Option: Perfect for coffee or bulletproof beverages.
• Ayurvedic Practices: Incorporate into herbal remedies or dosha-balancing diets.

Benefits

1. Enhanced Flavor: Deep, nutty notes elevate dishes.
2. High Smoke Point: Ideal for high-heat cooking.
3. Nutrient-Rich: Packed with vitamins A, D, E, and K.
4. Lactose-Free: Suitable for those with lactose sensitivity.
5. Improves Digestion: Aids nutrient absorption and gut health.

Why Cultured Ghee is Superior

• Digestibility: Made with fermented cream or yogurt, breaking down lactose further.
• Probiotic Benefits: Residual cultures may support gut health.
• Enhanced Flavor: Tends to have a tangier, more complex taste.
• Traditional Authenticity: Aligns with Ayurvedic purity standards.

Cultured brown butter ghee combines modern culinary versatility with ancient health benefits.