Shelf Life & Storage Tips
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Shelf Life & Storage Tips</label>
<div class="answers">Cultured ghee has a very long shelf life and should last up to a year (or more) in the fridge or pantry. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).<br/></div>
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Yummy Suggestions
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Cultured ghee has a slight tang and a clean flavor. You can use as you would cultured butter... except, since ghee has a higher smoke point, it's also excellent for high temp cooking. It's perfect for searing meat or roasting vegetables with sea salt.</div>
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How It’s Made
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How it's Made</label>
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The journey to creating our premium cultured ghee starts with our high-quality cream, made by our A2/A2, 100% grass fed, pasture raised cows. Here's how we do it:<br>
1. We begin by culturing cream, turning it into sour cream.<br>
2. Then, the sour cream is churned into butter (more specifically, it's churned into cultured butter).<br>
3. Next, the cultured butter is gently melted. This slow and controlled process is crucial to separate the different components of the butter.<br>
4. As the butter melts, it separates into three layers. The top layer consists of water and milk solids, the middle layer is the golden fat, and the bottom layer contains more milk solids. <br>
5. The top layer of milk solids is carefully skimmed off. Then, the clear, golden fat (which is the ghee) is strained to remove any remaining solids, ensuring purity.<br>
6. The clear, liquid cultured ghee is then allowed to cool. Once solidified, it turns golden yellow with a soft, creamy texture. It's then packaged, ready to bring its rich, nutty, and tangy flavor to your kitchen.<br/></br></br></br></br></br></br></div>
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The butter used to make this ghee 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.
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Honest Disclosure
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The butter used to make this ghee 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.
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