Clarified Pasteurised Butter from the Beillevaire Dairy.This ghee is a butter clarified according to the traditional Indian method transmitted to Beillevaire by Beena Paradin. Beena works with the highly acclaimed chef, Olivier Roellinger.
Ghee is more digestible than butter because milk proteins have been taken out.
Details Click to see more
This ghee is butter clarified according to the traditional Indian method. It is more digestible than butter because the milk proteins have been removed.
Ideal for cooking due to its high smoke point.
The production method involves cooking the butter gently for a long time to evaporate the water and to cook the proteins that then form a sediment in the bottom of the pan.The ghee is then filtered and what is left is 100% butter oil, which will keep for around 180 days at room temperature.In the cold, it solidifies and becomes a beautiful straw yellow colour. In temperatures above 22C, the ghee becomes liquid.
Excellent for many uses including frying vegetables, fish or meats because it does not burn even at high temperatures.
Nutritional values per 100 g
| Energetic values | 891kcal / 3663kJ |
| Fat | 99 g |
| Including saturated fat | 66 g |
| Carbohydrates | - g |
| Sugar | - g |
| Protein | - g |
| Salt | - g |
| fibre |