Frequently Asked Questions
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- Frequently Asked Questions
- Is Ghee Just Clarified Butter?
- So Why Ghee?
- Why Choose Simply Ghee?
- Why A2/A2?
- Are You Certified Organic?
- How Do I Cook With Ghee?
- How Do I Store Ghee?
- Is Ghee Good For My Diet? (Whole30, Paleo, Keto, or Lactose-Intolerant, GAPS, Ayurvedic, FODMAP …)
- Can I Give Ghee To My Pet?
- What About Animal Welfare?
- Why Can Cows Digest Grass?
- Why Does Grassfed Matter?
- I’m Overweight, Can I Use Ghee?
- Will My Ghee Order Arrive In Solid Condition During Warmer Weather Months?
Is Ghee Just Clarified Butter?
Clarified butter and ghee are not the same.
Ghee is simmered and cooked longer than clarified butter. This labor of extended love rewards the palate with a rich, caramelized nutty taste while preserving all the health benefits for mind and body.
So Why Ghee?
Ghee doesn’t have to be refrigerated. It has a lengthy shelf life and is always a spreadable consistency.
Ghee is one of the best healthy fats you can use.
- It’s teeming in vitamins A, D, E and K.
- It’s fat that doesn’t make you fat.
- It’s high in butyric acid for good digestion.
- It’s free of lactose and casein.
- It’s the perfect balance of Omega 3 to 6.
- It contains a unique kind of fatty acid. Conjugated Linoleic Acid. Some studies have shown that CLA can reduce body fat and blood pressure.
- Ghee has one of the higher smoke points.
Smoke points are a big deal.
Ghee has a high smoke point of around 485F. Radically freeing us from free radicals.
When heating oils or fats to high temperatures, they can become oxidized, creating free radicals. These free radicals can damage healthy cells leading to inflammation.
Ghee + single sourced olive oil + coconut oil + animal fats such as tallow and lard are the only fats in our pantries. ALL other oils are off the table, literally.
If you would like to learn more about the reasons why seed oils and vegetable oils are not healthy, check here.
Smoking Points of Fats and Oils
Ghee vs. Olive Oil:
The verdict is out as to the smoke point of olive oil.
Our research shows a wide swath of results, from 160°F all the way to 350°F.
We deem it best to use it right out of the bottle rather than risk overheating during a cook. If desiring to cook with olive oil a low heat or an end of cook drizzle is safer endeavors.
GHEE GAL TIP: Not all olive oils are created equal. Some olive oils are created with heat or chemicals, which can turn the oil rancid. We Gals ante up for extra virgin single source olive oil.
VICTOR = Ghee.
Ghee vs. Coconut Oil:
Coconut oil is a healthy fat and refined has a smoke point of 400°F.
Unrefined (Virgin) has a smoke point of 350°F but retains coconut flavor thru the cook.
Refined coconut oil creeps up to a 400°F smoke point and is typically flavorless and odorless. Some lesser versions have added trans fats. Label reading is encouraged.
VICTOR = Ghee
Why Choose Simply Ghee?
Simply Ghee sources butter from grassfed cows.
Why does this matter? The butter from grassfed cow’s milk is simply superior to other butter in the following ways:
- It contains much higher levels of Vitamin K2, a nutrient that is extremely important for heart health.
- The Omega-3 fatty acid content, another critical component of a healthy heart, is greater.
- Levels of Conjugated Linoleic Acid (CLA) are higher. CLA is a naturally occurring, good trans-fat (as opposed to the bad trans-fats produced in a factory) that’s been linked to positive health effects, such as superior heart health and tumor suppression. It has been shown that pasture feeding leads to dairy CLA levels 3-5 times that of grain-fed cattle.
- There are higher levels of Vitamin A and Carotene, giving grass-fed butter its rich yellow color.
In countries where cows are mostly grassfed, dairy fat is associated with a lower risk of heart disease. Aside from all the nutritional benefits, grassfed butter tastes exceptionally better too. Ultra-creamy and smooth, you Simply can’t beat the satisfying flavor of butter that comes from happy cows free to roam outside and graze on what nature provides them.
We never import butter.
Single-sourced, grassfed butter from cows here in the good ole USA, make up our Domestic Grassfed Ghee.
For our A2/A2 Grassfed, Non-GMO Ghee we purchase from farms right here in the magical oasis of Lancaster, Pennsylvania.
Dazzling patchworks of widely energetic farms blanket the landscape.
Acres of land graced with faded boot prints of humbled storied craftsmen meshing with the crisp tread of inspiring artisans with dynamic ideas.
We’re an enthusiastic blend of both Worlds.
We devour our backyard offerings, sprint to support our small and transparent farmers who respect their cows. These considerate farmers take pride in their land and animals by never using chemicals, pesticides, herbicides and any other “cide” to maintain their farms. Their assurance to us and their customers is proven by their day-to-day practices that naturally protect the welfare of their farm for many generations to come. They do not subscribe to the USDA Certified protocol requiring a ridiculous amount of time doing paperwork + it costs lots of money too!
We Gals feel “knowing thy farmer and his practices” and spending time on the farm to SEE those practices implemented, brings a certainty and confidence that a USDA Certified Organic logo cannot.
This is the best single-sourced A2/A2 butter to ever cross our lips.
Same fantastic dairy.
Same fantastic results.
Did you know human milk is A2/A2?
A2/A2 protein milk also comes from cows with a specific natural genetic variation.
A1/A2 protein milk comes from conventional milk.
All Milk arrives with proteins, including casein and whey.
80% of cow’s milk is caseins. Of the four caseins: the Beta Casein has two genetic variations. A1 Beta Casein and A2 Beta Casein.
So simply put, there are two groups of cows, those having A1/A2 and those having only A2/A2.
A1/A2 is most of the dairy found on the grocery shelf today. It’s the way dairy became when we domesticated the cow many moons ago. This timeline for domestication correlates with people struggling with congestion and gastrointestinal and inflammation issues. It boils down to genetics.
When we talk about A2/A2 cow milk and any derivatives, we’re first and foremost simply stating a fact about the genetic and breed identifiers of the dairy’s cows. This heritage also contains an amino acid (beta casein) that ultimately is much easier to digest.
Yes, ghee is free of casein and lactose but from our experience the overall superb quality of this A2/A2 butter affects the ghee; the flavor profile, how it cooks, how it smells, you name it.
We’ve made a LOT of ghee over the years and truly the A2/A2 one IS the best ghee we’ve made – as a result of this amazing butter.
When you have one ingredient – our motto – Find the BEST one you can! ☺
Are You Certified Organic?
For our A2/A2 Ghee the butter is certified A2/A2 genetic testing, non-GMO verified and grass-fed from local farmers who reside within a 15 mile radius of us.
Their farming practice is such that they NEVER use ANY chemicals on their farm.
These farms actually follow the certified organic protocols but do not apply for the organic certification due to huge time and money constraints.
However we Gals know exactly what they feed their cows, how they care for their cows, and why they have the highest quality butter.
The same applies to the butter we use for our Domestic, Grass-fed Ghee. It is grass-fed but not certified organic.
How Do I Cook With Ghee?
Any time you would use butter, olive oil, coconut oil, you can use ghee! Ghee is the perfect healthy cooking fat. Ghee is also great in butter coffee, in soup or spread on a piece of toast.
You can explore all of our delicious ways of using ghee with our recipes.
GHEE GAL TIP: Always melt your ghee first, then add spices or mix with your other ingredients unless your recipe calls for cold butter. Also don’t forget – it’s always healthier to sauté your seeds first, then your ground spices. Wait for the aroma to be released and then proceed with the recipe.
How Do I Store Ghee?
Ghee doesn’t really go bad. The one way the overall taste would change would be due to air getting into the product. After using it, put the lid back on instead of allowing it to hang on your counter opened.
Butter turns rancid at room temperature due to milk solids and moisture but those are all removed while processing ghee. Because of this ghee becomes shelf stable and can be stored at room temperature and not the fridge.
Best way to store our ghee – in your pantry, behind a closed door, lid on tight!
However it hates summer heat so if your home is not climate controlled, it will get very soft in the panty just like coconut oil does in the warmer weather months. If this softness is not favorable, we suggest putting it in the fridge for the summer.
Just remember to remove it from the fridge to bring it closer to room temperature before starting your recipe.
GHEE GAL TIP: We say “freshest the first 3 months after opening!” Like all real fresh food, the quicker you eat it the better it tastes. (But we doubt you’ll have it around that long!)
Remember we’re using real live ingredients, with no preservatives, so it doesn’t last forever. And hey, you shouldn’t want your food to last forever either. If it does, chances are it’s not good for your body.)
NOTE: Never double-dip a spoon as that can add moisture to your ghee and cause it to mold. Always use a clean utensil each time you enter the jar to ensure a long shelf life.
Is Ghee Good For My Diet? (Whole30, Paleo, Keto, or Lactose-Intolerant, GAPS, Ayurvedic, FODMAP …)
Have you ever noticed that if you eat good fat, you feel satiated? Ghee does that.
We believe this happens because it aids in digestion and metabolism, giving you that pleasantly full feeling.
Fat from healthy sources like grass-fed butter or ghee is loaded with an abundance of good fatty acids like conjugated linoleic acid which can help you lose weight.
So the answer to this question is YES! Ghee is suitable for your daily healthy cooking and lifestyle.
We don’t say “diet” but refer to our eating habits as healthy eating.
However there are specific diets where ghee is the perfect cooking companion: Keto, Paleo, Whole30, GAPS, Lactose-intolerant, Gluten Free, Ayurvedic, FODMAP lifestyles to name a few. You may also add up to a tablespoon of ghee to coffee or tea along with MCT oil to support intermittent fasting.
Some folks eat a teaspoon of ghee first thing in the morning to coat the digestive tract. We always say “go with your gut” when it comes to deciding to try doing this. It melts beautifully in your mouth and tastes yummy as well. If you are a little hesitant to try this on an empty stomach, we highly recommend checking with your health care practitioner first.
Can I Give Ghee To My Pet?
Doggone right! We’ve found ghee is also good for pets, in very small amounts of course. Best way to give it to them – lick it right off your finger or spoon. The pets in the Simply Ghee family LOVE it and actually ask for it daily. Over a little time you’ll notice a difference in the sheen and overall texture of their coat. Plus it aids in digestion for their stomachs and helps reduce hairballs too.
What About Animal Welfare?
Believe us when we see any animals being mistreated we want to cry and do whatever we can to help it. From baby bunnies in our yards to stray kitties to a mistreated horse or farm animal. It is heart wrenching.
When it comes to cows and how their lives are impacted by our livelihood, well we’re most determined to make sure no animal is being mistreated. We won’t stand for it!!
Welfare of animals and the conservation of the environment fuel the dairies we work with for sourcing our domestic and local A2 butter sources.
Are the cows free of antibiotics and hormones?
Day to day practices – the answer is a resounding NO regarding any use of antibiotics or hormones!
However a matter of utmost importance is the health and wellbeing of the cows. If there is a threatening health concern that may put her life in danger, then yes antibiotics are administered of appropriate courses of action for healing. When this happens, the cow is removed from the herd and held away from the others. Once she’s back to her healthy vibrant self, she rejoins her friends in the fields. Also if antibiotics are used, the milk from that cow is not used until it is tested antibiotic free.
Why Can Cows Digest Grass?
You probably have heard cows have 4 stomachs. As part of the ruminant family, they actually are compartments: the rumen, the reticulum, the omasum and the abomasum.
The fermentation process takes place in the rumen which is a pouch about the size of a 55-gallon trash can in a mature cow. Its large size allows the cow to consume large amounts of grass. The rumen is where all the microbes and bacteria go to work to break down the grasses, producing volatile fatty acids, B vitamins along with vitamin K and amino acids.
When a cow first takes a bite of grass, it is chewed very little before it is swallowed and enters into the rumen. After filling up on grass, cows find a place to lie down to more thoroughly chew their food. “But they have already eaten,” you might be thinking. This is true, but cows are able to voluntarily “un-swallow” their food. This process of swallowing, “un-swallowing”, re-chewing, and re-swallowing is called “rumination,” or more commonly, “chewing the cud.”
Why Does Grassfed Matter?
Grass contains a lot of phytonutrients. One of which is beta-carotene, a precursor of vitamin A. Think carrots!
Vitamin A is fat-soluble and considered an essential vitamin. This means your body cannot make it, so it must be included in your diet.
Vitamin K is also a fat-soluble vitamin that exists in two main forms: Vitamin K1 and K2. While K1 is the more predominant source found in plant foods, such as green leafy vegetables, K2 is lesser-known. It is an important nutrient found in fermented foods and animal products, including grass-fed butter. K2 is very important for regulating calcium levels in our overall bone and heart health.
Conjugated linoleic acid (CLA) is a type of fat that is mainly found in meat and dairy products derived from ruminant animals like cows, sheep, and goats. Grass-fed dairy products, particularly grass-fed butter, are believed to be especially high in CLA. In one experiment, grass-fed cows produced milk providing 500% more CLA than cows fed a corn-based diet.
How do you tell the difference between grass-fed butter and regular butter?
Simply look at the color! Rich, deep yellow hues define grass-fed while the white, pale butter is grain-fed and commercialized. Plus one can taste a big difference.
GHEE GAL TIP:
The term “grassfed” means the cows have been dining all their lives on grass fields.
The term “grass-FINISHED” applies only to beef cattle. Simply put, it means they have been grass-fed their entire life and the last meal before heading to be butchered is still GRASS, hence the term grass-finished. Their diet has not been compromised with a grain diet at the very end of their life.
I’m Overweight, Can I Use Ghee?
If you are overweight or have health issues PLEASE consult your physician, natural or homeopathic consultant to make sure it’s okay to consume small amounts of ghee.
Will My Ghee Order Arrive In Solid Condition During Warmer Weather Months?
GHEE GAL TIP: We encourage you to plan ahead and increase your ghee order during the cooler Spring months so your pantry is stocked for summer meals.
What we want is for your ghee to arrive at your door exactly the way it left ours.
However shipping ghee is a REAL challenge in the hot weather months. Most folks think because its shelf stable it will be okay. But it is not SUMMER HEAT stable which means it will melt fast.
So we do our best to protect your order during transit. This requires extra time to fulfill your summer order because we pre-chill your ghee for at least 24 hours and then wrap it with insulated bubble wrap before it is packed in USPS or UPS packaging.
Unfortunately we cannot guarantee it arriving completely solid. This does not affect the integrity of our ghee whatsoever. If it has softened due to transit factors, toss it in the fridge and keep it there.
If some of the ghee has melted to oil, follow these 5 tips for re-solidification:
- Pre-heat oven to 250F.
- Place the lidded jar(s) of ghee on a baking sheet.
- Keep in oven 20 – 30 minutes or till fully melted to oil.
- Place on a cooling rack for 1+ hour.
- Put in fridge for a few hours to completely solidify.
Store in pantry as long as your home is climate controlled. Otherwise keep it in the refrigerator over the summer.
During the hot weather months we highly recommend someone is home to receive your order delivery.