Ghee is essentially butter oil; the oil present in butter. It is an ancient food, highly recommended in Ayurveda for its nourishing qualities and ability to bring the nutrients of food and herbs deeper into your tissues. Ghee is ideal for cooking, as it has an unusually high smoke-point for an unrefined oil.

Ghee is used for any form of cooking; frying, sautéing, stir-frying, grilling, searing or roasting. It can also be used in place of butter - spread on bread, drizzled over asparagus or melted into a bowl of hot rice (yum!). You could also bake with it - simply swap out butter for ghee at a 1:1 ratio. 

Pure ghee is made by gradually simmering unsalted butter until all the moisture in it has evaporated and the milk solids/proteins have separated and caramelised.

Several commercial ghee manufacturers make their ghee from cream or milk powder, using processes that are mechanised, rapid and use large automated equipment to produce large amounts. The purity, taste and health benefits of ghee are compromised this way.

Yoghee favours slow-boiling real grass-fed butter in small-batches as this makes the best ghee - for your health and your tastebuds!

Many manufacturers call their ghee clarified butter as if they are one and the same thing – they are not, but you could think of them as cousins. True ghee takes the process of clarifying butter a step further. It becomes ghee not just after the milk solids have separated, but after they have been turned brown caramelised, giving the ghee a nutty and toasty flavour. This process also ensures that all moisture is evaporated so that it doesn't run the risk of becoming rancid.

We're very passionate about the health benefits of ghee compared to other cooking oils, but we don't want to overwhelm you with too much information here.

In short, ghee is a healthy choice because it is a stable, animal-based saturated fat that resists oxidation at high temperatures, making it ideal for cooking. It is also packed with beneficial fatty acids and essential vitamins like A, D, and K2.

For a more in-depth look at the benefits of ghee, check out our blog where we dive deep into this topic.

Ghee has a high smoke-point and this simply means that it can be heated to higher temperatures without oxidising and releasing harmful compounds called free radicals, which are harmful to the body's cells. Some studies have shown that consuming oxidised oils increases inflammation, which may damage your DNA and can make you more vulnerable to disease.

The average smoke-point of ghee is 250°C. For comparison*, (non-virgin) olive oil's smoke-point is 190°C, virgin coconut oil's is 175°C and butter's is 150°C.

*We won't be discussing the smoke points of vegetable and seed oils here. Given their well-documented negative impact on health, they're not even worth mentioning or comparing. Our focus is on healthier, natural alternatives that truly nourish the body.

When we say our ghee is "grass-fed," here’s what we mean:

Ghee is made from butter → Butter is made from cow's milk → Most dairy cows are fed a grain-heavy diet, but cows raised on pastures and allowed to graze on grass are considered grass-fed → Butter made from the milk of these grass-fed cows is known as grass-fed butter → Therefore, ghee made from grass-fed butter is called grass-fed ghee.

Cows are naturally meant to graze on grass, and the quality of their diet and life directly impacts the quality of the ghee. That’s why we emphasise that our ghee is grass-fed.

The butter we use for our ghee is not only grass-fed, but also cultured. The cream is naturally matured for 16 to 18 hours before it is churned into butter. This maturation process, also known as "culturing," gives butter its distinct taste and smooth, creamy texture. While industrial scale butters are made with unripened cream and added "natural" flavouring, our butter source is made with patiently-cultured cream from hormone-free, grass-fed cows with no added flavouring.

Cultured ghee offers several advantages over ghee made from non-cultured butter, including enhanced digestibility, a richer flavour profile, and a more authentic alignment with ancient culinary and medicinal practices.

Ghee's sole ingredient is butter, so it is not entirely dairy-free, though it may be a good choice for people who are intolerant to dairy. That’s because it contains virtually no lactose and casein (the parts of dairy that most people have trouble with).

In addition, many people who avoid dairy for digestive reasons report tolerating ghee quite well. Try it and see!

Ghee does not require refrigeration and can be stored at room temperature. It is best stored in a cool, dark spot outside of the fridge. However, if you live in a hot and humid climate, storing ghee in the refrigerator can help prolong its shelf life.

You also want to ensure no moisture is introduced to the jar, so always scoop with a clean and dry spoon!

Ghee has a long shelf life and can last up to 6 months at room temperature when stored in a cool, dark place. If refrigerated, ghee can last up to a year or even longer. Because ghee is free of milk solids and water, it's less prone to spoilage, but over time, it may go rancid if not stored properly. To maximise its shelf life, always use a clean, dry spoon when scooping it out and keep the lid tightly sealed.

Ghee contains various fatty acids, each with its own melting point. Because of this, you may notice that your ghee can appear grainy, crystallised, smooth, waxy, or even liquid. These texture changes are normal and occur due to the melting and crystallisation of fats based on the temperature and conditions during production, storage, or transit.

Rest assured, these texture variations do not affect the taste, quality, or shelf-life of your ghee.

If you prefer a smoother consistency, simply melt the ghee to eliminate any graininess and place it in a cool place. Once it has re-solidified you can keep it at room temperature again.

Alternatively, if your ghee has become too soft for spreading, just pop it in the fridge for a while to firm it up.

Yoghee is currently handcrafted in a home kitchen in Glasgow, Scotland, where we are fully licensed and food hygiene certified. As we grow, we plan to move production to a commercial facility.