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Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind

A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year

One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250°C (485°F), which is well above typical cooking temperatures of around 200°C (400°F) and above that of most vegetable oils

Why remove the milk solids and water from butter? Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted

If you mix this with 1/2 cup of coconut oil, the ghee will have a very faint flavor of coconut. If you add a little less coconut oil, the coconut flavor will pretty much disappear

Mixing all three in roughly equal parts makes a great cooking oil that isn’t too pigmented or too coconutty for Italian spices