Best before 11/12/20
Ghee is made by slowly simmering butter to remove the milk solids and moisture so that you are left with a pure butter oil. This oil is perfect for cooking, spreading and using as you would butter or oil. The high smoke point means that unlike olive oil and coconut oil, ghee can be heated to a high point with out losing any of its nutrients. We slowly cook Organic Australian Garlic in our ghee for several hours to infuse the sweet tasted garlic flavour into the ghee. Use to cook vegetables, fish, meat and as a spread on bread.