WHY ONE SHOULD USE GHEE INSTEAD OF BUTTER? THERE ARE THOUSANDS OF REASONS WHY.
What first comes to mind are the practical reasons: high heat cooking, culinary inspired flavors, shelf stability, and the back to basics approach of eating. Then there are ALL the health reasons!
Grass Fed & Pasture Raised
Our butter comes from the green mountains of New Zealand. It’s packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry.
Natural Source of Butyric Acid
Butyric acid, which is naturally occurring in your gut and our ghee, helps your body absorb nutrients from the food you eat.
Natural Source of CLA
CLA (conjugated linoleic acid) is a naturally occurring fatty acid with benefits for skin health and weight loss.
High Smoke Point
When oil smokes, it becomes a trans fatty acid. Ghee has a smoke point of 485 degrees, so you can cook your heart out without worry.
Spreadable & Shelf Stable
When you keep your ghee clean from debris and water, your ghee is shelf stable for up to twelve months.
We make our ghee in the traditional style, which gives it a delicious, light, and buttery taste.
Fourth & Heart grass-fed ghee uses the highest quality grass-fed butter sourced from a cooperative of farms in New Zealand. Grass is naturally high in Vitamin A, D, E, K and CLA. When the cow’s milk is rich with these vitamins, it goes directly to the butter and therefore the ghee. Just like how Mom’s nutrition goes to her baby when drinking breast milk!
Butter = Milk Solids + Butter Fat + Water
Ghee = Butter – Milk Solids – Water
Water + Milk Solids = 20% of each stick of butter, therefore, ghee is just a higher dose of the good fat found in butter. What’s different about Fourth & Heart ghee? Well, we cook it slowly and use fresh ingredients to create flavor profiles which make cooking much more fun and versatile.