Attention Chalfont, PA and Pennington, NJ customers: We will be changing our weekly delivery date from Thursday to Friday beginning in September 26th Please pay attention to your delivery dates when you place your orders. Save when you buy our Grass-Fed Beef! Check out our Ground Beef Bundles and Freezer Box!

Ghee Wiz! What is ghee anyway? How do you even say it?

written by

Anonymous

posted on

February 22, 2022

Ghee Wiz! What is ghee, anyway? How do you even say it?


(hard G, silent H)… ghee


Ghee is a food that is quickly becoming popular. You may have already heard of it, but you probably don’t know much about it. Ghee is also called ‘clarified butter.’ Its origin is from the Middle East and India. The process of making ghee begins with heating butter on low until the water evaporates and milk solids are left behind. The solids are then skimmed off the top or strained, and you are left with a wonderful product that we call ghee!


What is ghee used for? The great thing about ghee is that is has a high smoke temp of 485 degrees. It won’t burn like butter does on high heat. It also will not cause inflammation to the body like vegetable and canola oil. It’s great for high temperature cooking like frying and sautéing. My husband and I like to use it for popping our popcorn! You can also spread it on your favorite breads and veggies as a butter alternative, though it does not taste the same. Ghee has a nutty and richer flavor than butter that some people prefer. 


Is ghee better than organic, grass-fed butter? It depends! Many people who are allergic to butter whether it be dairy related or fat related can tolerate ghee. This is because the lactose and casein are removed when the milk solids are removed. That means when you eat ghee, there is less stomach cramping, inflammation, gas and bloating. Plus, our ghee is made with grass-fed, A2 dairy, so our ghee is even easier on some people’s stomachs. Ghee has higher concentrations of vitamins A, E and K than butter because of how it is processed. It also has conjugated linoleic acid (CLA), a fatty acid linked to cancer prevention and weight loss.


A great thing about ghee, is that it is extremely shelf stable. It can last at least 6 months sitting at room temperature. It does not have water in it, so bacteria will not be able to grow. However, if your ghee gets contaminated with food or liquid, it has the potential to grow bacteria and should be refrigerated. Refrigeration will give it an indefinite shelf life.   


Ghee is amazing! It’s an excellent butter substitute. It’s delicious and healthy. It can replace harmful high temp cooking oils (vegetable, canola, corn, soybean). It’s shelf stable. Ghee from Buffalo Valley Pastures (bvpmarket.com) is EVEN MORE AMAZING because it comes from organic, grass-fed, A2 cow’s milk. You know the farm and the farmer when you choose BVP! Order your ghee today and have some fun!



Works Cited

Asprey, Dave. “Ghee Vs. Butter: What’s the Difference, and Which is Best?” Bulletproof. April 14, 2020.

               February, 22, 2022.

                


Farrell, Kevin. “What ghee is and why you should cook with it.” 10 Best. USA Today, November 30, 2020. February 22, 2022.

https://www.10best.com/interests/food-culture/why-you-should-cook-with-ghee-butter/

 

More from the blog

A2 Cheese Dip: A Healthy Junk Food?

A2 Cheese Dip: A Healthy Junk Food?

I prefer eating real, nutrient dense food for the sake of my health.  Eating processed foods from stores and restaurants is really unappealing, but it took me a long time to get there because it can taste so good! I used to enjoy bar food such as hot wings, chicken tenders, onion rings, french fries, pizza and good old fashioned chips and dip. Once in a while I get a craving for these things! Thanks to Buffalo Valley’s food, I have been able to make real/ healthier versions of my favorite bar foods without the implications.  A few things I used to enjoy at a restaurant were soft pretzels and cheese dip, Mexican queso and corn chips and cheesy fries! The problem with a lot of store bought and restaurant cheese dips is that they use processed cheese or ingredients that only resemble cheese. There is likely to be oils that are dangerous to our health.  I didn’t even mention preservatives, flavorings, texturizers or colorings! Buffalo Valley offers Melting Cheese/ Homemade Velveeta as an answer to this problem! Our melting cheese includes skim milk of our A2/A2 grass-fed raw milk.  We don’t want anything to go to waste after making cream, so we found a way to make melting cheese with the bi product!  Melting cheese can be used to make mac and cheese or other casseroles that need a cheesy texture. Seasonings and other cheese will need to be added to achieve your desired flavor.  The melting cheese is like a blank canvas. All it is is skim milk, whole milk, light cream, butter, salt, soda, cultures and annatto for color!   I have come up with a White Queso Cheese Dip recipe that I often enjoy during taco night.   I use it for my corn chips and drizzle it on top of my tacos or nachos. The FDA, PDA and many other state government organizations do not approve of raw dairy for human consumption. White Queso Cheese Dip Ingredients 16 oz tub of Buffalo Valley Melting Cheese Sauce57 g Cheese cut up into small pieces for melting  (I prefer Colby or Cheddar) 2 Tbsp White Vinegar or Apple Cider Vinegar⅛ tsp Onion Powder ⅛ tsp Garlic Powder 5 dashes Hot Sauce 5 pinches Chipotle Powder Hot Pepper to taste Directions -On the stove, place a small saucepan over low to medium heat.  -Add the 16 oz tub of Melting Cheese to the pan. Stir the cheese and allow it to melt until the texture is smooth and uniform.  -Add the cubed or shredded cheese of your choice to the pan. Stir until melted.  Avoid simmering or bubbling.  If necessary remove the pan from the heat while stirring and adding the rest of the ingredients. -Add the rest of the ingredients to the pot and mix until thoroughly incorporated. -Return the pan back to the heat.  Stir constantly and allow it to simmer/ bubble for about 5 seconds.  This will help any of the powders that may have clumped together to break down. -Remove from heat, cool and enjoy! *Be sure to continuously stir to avoid cheesy build up on the bottom of the pot and to avoid burning.  *Your sauce may be runny, but it will thicken as it cools. Use your favorite corn chip, quinoa chip, cracker or bread to dip! Enjoy! Don’t be afraid to experiment with this cheese sauce!   You can easily invent your own! You can take this recipe in so many different directions by adding different kinds of cheese (bleu, swiss etc.)!   You can use turmeric to give it a yellow color.   You can also add herbs instead of chipotle to give it an Italian flavor.   You can put green onions, chili, tomatoes, corn and beans in it. What do you think? Feel free to share your ideas or recipes with us!

Read more
Return To Top

Learn

What We Sell

Buffalo Valley Pastures

  • 114 Pumping Station Road
    Quarryville PA 17566
  • Please call us at: (two-one-five) then 804-6551 (to deter spam calls!)