Not Dairy Free, but Casein & Lactose Free!

Ghee is clarified butter.

Water, casein and lactose are removed in the cooking process.

Make a batch with a cup or more of local, grass-fed butter.

Here's what you'll get:

• Butyric acid – beneficial for gut flora, anti-inflammatory properties

• CLA – conjugated linoleic acid – anti-inflammatory

• Shelf stable - will last for at least a month at room temperature

• High flash point – stable for cooking at temperatures up to 485 F

• Ensures grass-fed, especially if you make it yourself.

• Helps your body absorb more fat-soluble vitamins: vitamin A, D, E and K

• As with all healthy fats, moderation is key

• Neutral pH to help balance out more acidic foods

• Helps you feel more sated

• Add to seed puddings, spread on bread, use it to sauté vegetables or add a small dollop when baking apples and pears