GHEE

Butter is simmered slowly until the moisture cooks off and the milk solids settle and brown, then it is strained. Nothing is added - no vegetable fat, no colour and no preservative.

No. Kept in an airtight jar at room temperature and away from sunlight it lasts for months. The one rule is to keep water out - always use a dry spoon.

Ghee sets and crystallises below about 32C. Graininess is normal and is generally a sign of slow traditional simmering rather than a fault.

Yes. Ghee has a higher smoke point than butter because the milk solids and water have been removed, which is why it suits tempering and frying.

Our A2 Gir ghee is made by the bilona method from the milk of Gir cows specifically, and is priced accordingly. This is our standard ghee - same process of simmering and straining, different milk source.

The milk solids are removed during simmering, so ghee contains very little lactose or casein, which is why many people who avoid milk still use it. If you have a diagnosed dairy allergy rather than an intolerance, check with your doctor first.

Yes. It will go liquid in the heat, which is normal and harmless. The only real enemy is water, so always use a dry spoon and keep the jar closed.

It is simmered in small batches and strained, with nothing added - no vegetable fat, no colour, no artificial butter flavour. What you smell when you open the jar is milk solids browned slowly, not a flavouring.