Organic clarified butter from Italian milk from the Parma and Reggio Emilia areas. We clarify it, toast it and filter it: what reaches the jar is a golden fat, soft at room temperature.
| Energy | 3681 kJ / 885 kcal |
|---|---|
| Fat | >99,8 g |
| of which saturates | 62,5 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Produced by Family Foods Srl, Località Sansobbia 58, 17044 Stella (SV), Italy. Country of origin: Italy. Organic: EU organic logo and control body code IT-BIO-014.
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Before you choose, find out what ghee is and discover our ghee.
For our Ghee BIO we use Italian organic milk from the Parma and Reggio Emilia areas, the same milk used to make Parmigiano Reggiano. This raw material gives cream and butter; clarification, toasting and filtration complete the journey to our ghee.
Origin and production →
During clarification, heat evaporates the water and separates the non-fat milk components from the fat; during toasting, the remaining solids turn golden and give the toasted, nutty aroma.
After filtration and packing, the ghee cools at a controlled temperature and becomes soft and slightly grainy. In the pan it melts in a few seconds; its declared smoke point is 250 °C.
In place of butter or oil when you cook in the pan: to brown potatoes and vegetables, toast bread, cook eggs and cutlets, and fry between 160 and 175 °C.
The recipes are designed for ghee: quantities and times are a guide.
After clarification, the remaining milk solids turn golden: this stage gives the toasted, nutty aroma. The ghee is then filtered and the residue stays in the filter.
It is the temperature at which Ghee BIO starts to smoke. It should not be reached: for frying, 160–175 °C is usually enough. The margin helps you sauté and brown without the fat darkening early, as butter does.
From the Parma and Reggio Emilia areas: it is the same milk used to make Parmigiano Reggiano. The cows are fed organic feed and can graze freely when the weather allows.
