Cultured Ghee from Grass-Fed Cows
Our cultured ghee is made from the finest organic clarified butter from small family farms where the cows are pasture raised, grass-fed, and given loving care. Handmade in small batches, this creamy golden ghee makes a healthy and delicious alternative to butter and oil. With a high smoke point of 485°F, it is ideal for cooking, sautéing, and baking.
Ways to Enjoy Ghee:
When you purchase certified organic herbs from Banyan Botanicals, you can be confident that you are making a healthful choice, while also contributing to a healthier planet. In order to meet the USDA’s stringent organic standards our entire line of supply is regularly inspected by independent 3rd party certifying agencies.Learn More
Banyan Botanicals is committed to trading fairly with everyone involved in the farming and production of our herbs.Learn More
Many widely used plants are threatened and in danger of being unavailable either through extinction or protective legislation. Banyan Botanicals is working to reverse this trend by supporting sustainable projects that use ecologically friendly methods of farming and harvesting.Learn More
Ghee, made from certified organic, unsalted, cultured butter (milk)+.
California Customers: WARNING
Our ghees are made in-house in small batches and are organic, sustainably sourced, and fairly traded.
1. What gives ghee its golden color?
The rich golden yellow color of ghee comes from a compound called beta-carotene. This carotenoid pigment comes from the cows’ diet, which consists primarily of grass, dried grass, grains, and cereals. This golden color can vary depending on seasonal changes and the abundance of lush green grass that the cows graze upon.
2. What does Banyan’s ghee smell like?
Our original ghee has a mild, sweet, and slightly nutty aroma, which comes from the cultured butter we use.
3. What is the culturing process for the butter used to make this ghee?
In traditional Ayurveda, the first step for making ghee starts with a process called “culturing.” Bacterial cultures are added to cow’s milk and churned to make butter cream. The butter is then cooked until all the water is removed to form clarified butter, or ghee.
4. What is the benefit of using cultured butter to make the ghee?
Cultured butter is considered to be easier to digest and more balancing to all three doshas, including kapha. It also gives the ghee a unique nutty flavor.
Ghee contains many fatty acids that have different melting points, which can make the texture vary. This is caused by the melting and crystallization of the fats as the temperature and conditions change during production, storage, or transit. While this can change the texture, it does not impact the taste, quality, and shelf life of the ghee.
6. The texture of my ghee is liquid or semi-liquid. How do I make my ghee solid and creamy?
You have two options:
Simply place the ghee jar in a hot water bath for about 5–10 minutes until you notice the ghee turn completely liquid, then remove and let it cool. This may seem counterintuitive if it’s already in a liquid or semi-liquid state, but it's the cooling process that matters!
Another option is to refrigerate the ghee jar overnight or leave the jar on the counter for the night. If you choose to leave it on the counter, you may notice a granulated texture. If you don't want this, we suggest refrigerating.
7. Do I need to refrigerate ghee?
While you can refrigerate ghee, it can also be stored in your cupboard. Keep it cool, out of sunlight, and free of any water or contaminants.
8. How do I know if ghee has gone bad?
The smell and color will let you know. It will smell rancid or sour. Original, unspiced ghee will turn white, and both the original and spiced ghee will form black spots on the top layer.