Made from sour cream, the milk fat has been strained off and the water evaporated, leaving clear and rich cultured ghee. With a slight tangy and clean flavor, use as you would cultured butter.
It has a higher smoke point which makes ghee perfect for searing meat or roasting vegetables with sea salt. Containing high fat context, ghee decreases the risking heart disease.
All of our cows are genetically tested and have a 100% A2/A2 protein profile.
All of our raw cow dairy is 100% grass fed. In the warmer months, our cows are fed fresh chemical-free grass. They are moved to fully grown, fresh pasture 3 times per day. In the colder months, our cows’ diet is supplemented with alfalfa hay and an organic nutrient blend – never grain of any kind.
Our cows are never given antibiotics or hormones. If needed, our cows receive homeopathic treatments.
Honest Disclosure: Milking equipment is cleaned with a bleach solution. This is part of our milk safety protocols. It is flushed with very hot water afterwards, so, if there were any residue, it would be in trace amounts. The milk is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. Cultured with freeze dried cultures, and there may be trace amounts of additives.