Ghee is clarified butter that has had all the milk solids and water removed, leaving behind the creamy golden fat part of the butter. You can use it in place of butter for eating, cooking and baking. One advantage of using ghee is that it doesn’t require refrigeration. Another is that ghee, unlike butter, is completely free of lactose (milk sugar) and casein (milk protein) so it’s suitable for use by lactose-intolerant people. Ghee is more stable at high heat than butter or some vegetable oils, so it doesn’t produce toxic compounds when used for cooking or frying foods. We make our ghee from butter that comes from grass-fed free-range cows, which means their milk is more nutritious than that of grain-fed cattle. Grass fed butter has almost 30% more omega-3 fats, which are so important for brain health, and contains more Vitamin A, which is important for healthy teeth, bones and skin.