Butter fat, which today is called ghee according to Indian cuisine, is not a novelty even in Czech grasslands and groves. Our grandmothers, or the famous cook Magdalena Dobromila Rettig, called him loose butter or puff. In particular, they appreciated the fact that the absence of water and protein did not glue, so that in a tightly sealed container they would last a few months in a cool, dark place.

Ghi is pure fat, which is prepared by very slow releasing of butter. In this procedure, the water evaporates from the butter, but also the resulting foam, which contains milk proteins, sugars and other substances that contain conventional butter. The resulting product is really pure fat, which has a yellow color and delicious buttery aroma and taste with a slightly sweet, nutty undertone.

Although ghi is made from butter, its processing does not contain lactose or casein. Thanks to this property, people who like the taste of butter, but who have an allergy to any of the dairy ingredients, can treat it after consulting a doctor.

Another of its invaluable properties is the very high ignition point, which is around 240 ° C. This ability is achieved precisely because all the ingredients are removed when butter is released. Thus, baking or frying does not result in the burning of substances contained in fats with a lower smoke point and their deleterious release into foods.

DOSAGE:

Wolfberry ghee is made from milk from Czech farms, which in their care of their land and cows can do without pesticides, fertilizers or other chemicals. Its production does not use artificial flavorings, colorings or aroma, so the customer gets ghee really in its natural color, taste and smell.