Denver, Colorado, United States
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Maia Ghee

Plain ghee

WHAT IS GHEE?

Ghee is clarified butter, i.e. butter is simmered on low heat until all milk solids become brown and stick to the bottom of the pan. The remaining liquid, ghee, is then strained and stored in jars. Ghee, now devoid of moisture and lactose, has nutty, caramelized tones. Ghee has existed for thousands of years in ancient cultures of Asia and the Middle East where it is often made at home and used in daily cooking.

BENEFITS OF GHEE

  1. Shelf stable, spreadable and natural: Ghee is stable for 12 months, contains no additives and has a low moisture content.
  2. High smoking point of 485 degrees: When oil smokes, it becomes a trans fatty acid. Ghee retains its structural integrity under high heat thus reducing your exposure to cancer-causing agents.
  3. Rich in antioxidants to prevent cell and tissue damage.
  4. Contains plentiful amounts of fat-soluble vitamins A, D, E, and K.
  5. Contains cancer-fighting conjugated linoleic acid (CLA): When ghee is made from butter derived from grass-fed cows, it contains stores of CLA, which has been found to combat cancer as well as cardiovascular disease.
  6. Natural Source of Butyric Acid: Ghee has anti-inflammatory properties and helps heal and repair the stomach lining. Beneficial for those with sensitive digestive systems.
  7. Contains heart-healthy fats: Ghee is high in monounsaturated Omega-3s.
  8. A viable alternative for those with dairy allergies as it is lactose-free.
  9. Helps moisturize skin and hair.
  10. Compatible with keto, Whole30, Paleo, and other diets.

MAIA GHEE

I have been using the same recipe for making ghee as my mother and grandmother. I gently simmer organic or grass-fed butter over low heat until it is all melted and the caramelized milk fats stick to the bottom of the pan, leaving a clear and lactose-free liquid that is strained into jars.

USES

Add a spoonful to your tea or coffee

As a spread on toasts and crackers

In salad dressings and marinades

For baking, barbecuing, and sautéing

Use instead of oil or butter in cooking curries, rice, vegetables, and meats.