Ghee is clarified butter taken one step further — simmered until the milk solids are removed, leaving pure golden butterfat. It's shelf-stable, has a high smoke point and a rich, nutty flavour.
What ghee is
To make ghee, butter is melted and gently simmered. The water cooks off and the milk solids sink and lightly toast, then they're strained away. What remains is almost pure butterfat with a deep golden colour and a warm, nutty aroma. Our ghee is made from grass-fed organic butter, so it carries that natural colour and flavour.
Why cooks love it
- High smoke point. With the milk solids gone, ghee can take far more heat than butter before it burns — ideal for frying, roasting and searing.
- Shelf-stable. Removing the milk solids and water means ghee keeps for months in the cupboard, no fridge needed.
- Virtually lactose-free. The milk solids that contain lactose are strained out, so only trace amounts remain.
- Flavour. It adds a rich, rounded, nutty note that butter alone doesn't.
How to cook with ghee
- Frying & roasting: use it anywhere you'd use oil or butter, especially at high heat.
- Curries & dahl: start by frying your spices in ghee to bloom their flavour.
- Rice: stir a spoonful through for richness and shine.
- Vegetables: roast potatoes or greens in ghee for a golden finish.
- Spreading & baking: use it like butter where a nutty depth is welcome.
Storing ghee
Keep it in a sealed jar in a cool, dark cupboard. Always use a clean, dry spoon — any moisture or crumbs shorten its life. Stored well, it stays good for months.
Is ghee suitable if I'm lactose intolerant?
Ghee contains only trace lactose because the milk solids are removed. If you have a dairy allergy, however, please seek medical advice before trying it.
Try our golden, grass-fed organic ghee, delivered across East Sussex and the UK.
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