Lee’s classic ghee designed for everyday use. Use as a heat stable cooking fat for sautéing, frying and roasting up to 250° C.
- We use a traditional slow-cooking process which takes 8 hours on a low flame.
- The result is a delicious, nutty flavour and signature grainy texture, both signifiers of high quality ghee.
High Smoke Point
- Our Plain Jane Ghee has a high smoke point of 250° C.
- Plain Jane can be used for sautéing, frying and roasting without the risk of creating free radicals or oxidative damage.
A Lactose-Free Alternative to Butter
- 99% of the milk solids have been removed during the clarification process, rendering our ghee virtually lactose-free and safe for anyone with lactose-intolerance.
Ingredients: organic butter.
Lee's Ghee is proudly made in Quebec, Canada, which is renowned for its small dairy farms. The cows are pastured during the warmer months, when the temperature allows, and have a diet of mainly grass, hay, fodder and silage. The cows' diets are free from hormones, pesticides, herbicides and antibiotics all year round. Our Ghee is Certified Organic, and all of our processing techniques and equipment from farm-to-jar adheres to rigorous Canadian organic standards. It is very important to consume organic ghee as any toxins in the cows' diets will accumulate in the milk fat.
Lee's Ghee is made by simmering butter on low heat for anywhere between 8 to 12 hours, depending on the size of the batch. Using low heat ensures that the delicate fats and fat-soluble vitamins in the ghee remain don't get denatured or destroyed. When the ghee is ready, the milk solids from the butter have completely separated from the ghee and caramelized, which gives the ghee a delicious, nutty flavour. The ghee is then strained twice to remove all milk solid residues. While the ghee is still warm, we infuse it with other organic ingredients such as turmeric, vanilla and maple, and then hand pour the ghee into jars. The entire process to make a jar from start to finish takes 2 full days.
We use a carefully curated selection of premium, Certified Organic ingredients from around the world to create our infused ghee flavours. We strive to support organic farmers and local producers whenever possible, and are working to create direct relationships with growers and suppliers. We believe in using all-natural, wholesome ingredients that are good for both people and the planet.
WHAT IS GHEE?
Ghee is a type of clarified butter that originates in India. Ghee has been used for thousands of years as a cooking oil and in traditional Ayurvedic medicine. Ghee is a staple food in South Asian households all across the world.
HOW IS GHEE MADE?
Ghee is made by simmering butter on a low temperature until the milk solids separate from the butter oil. While the butter is simmering, the moisture present in the butter evaporates. When the ghee is finished, it is strained through cheesecloth, leaving behind the pure butter oil, also called "liquid gold".
WHAT ARE THE BENEFITS OF GHEE?
Ghee is great for cooking because it has a high smoke point, which means it doesn't burn like other cooking oils, such as olive oil and butter. Ghee is safe to cook with at high temperatures without the risk of creating damaging free radicals. Ghee is naturally lactose-free and has numerous been health benefits.
WHAT IS GHEE USED FOR?
Traditionally, ghee is used as a cooking oil. However, since ghee is essentially concentrated butter so it can be used as a butter upgrade for just about anything! Try it on popcorn, corn on the cob, or toast, if you so desire.
WHAT MAKES YOUR GHEE DIFFERENT FROM OTHER GHEE?
We start off with certified organic Canadian butter. The organic standards are very high in Canada which guarantees there are no pesticides, hormones, or antibiotics present in the butter and that the cows have not been fed genetically-modified feed. From an environmental perspective, we prefer to source our butter locally than to import butter from other countries like Ireland, India and New Zealand. We then clarify the butter using a low-heat, 12 hour cooking process, which preserves the nutritional integrity of the ghee and gives it a grainy texture, which is the traditional consistency and a signifier of high quality ghee. We double-strain our ghee to ensure there are no milk solid residues present in the ghee before infusing it with premium, non-irradiated, non-GMO organic spices. We then hand pour the ghee into glass jars, because plastic reacts with fat and leaches chemicals into the ghee. Finally, we lab test each and every batch of ghee to ensure it meets our rigorous quality standards. All of these decisions are made based on concern for your health and the environment. Our customers often tell us they can taste the difference in the quality of our ghee compared with other brands.
CAN I BAKE WITH GHEE?
Yes, ghee can be used in place of butter for baking. When substituting ghee for butter in baking, you can use about half the amount that the recipe calls for as the proportions are different.
WHAT IS IT CALLED 'GHEE'?
Ghee is the name for the Indian style of clarified butter. It is slightly different than typical clarified butter because it is cooked until the milk solids caramelize, resulting in a rich, nutty flavour.
WHAT IS THE SMOKE POINT OF GHEE?
The smoke point of ghee is 250°C. It would be very difficult to burn ghee, even if you wanted to.
IS YOUR GHEE GRASS-FED?
Short answer is no. Our ghee is not 100% grass fed as we source our butter locally and the weather in Canada doesn't permit that year round. According to organic standards, organic dairy cows must be on pasture whenever possible, so this is mainly during the summer and fall but their feed can be supplemented with organic hay and grains as well. For this reason we do not claim to be grass fed.
Other companies may claim to be grass fed but there is no certification process for such and therefore it is difficult to know how accurate those claims are. Although we understand the health benefits of 100% grass fed butter, we prefer to support local Canadian farmers who farm sustainably according to strict organic standards rather than import grass fed butter from other countries.