Interested in a dairy-free butter? Well you’ve come to the right place! Dairy free butter, aka, ghee, is “clarified butter.” Ghee has been removed of most the casein, whey, galactose and lactose. Ghee is 99.3% butter fat, while butter is 80% fat . Ghee still tastes amazing. Ghee is shelf stable for a couple months and can be refrigerated for longer. However, ghee can be fairly expensive. But why not make it at home? Patience and time are necessary, especially when you are first learning how to make this delight. Here are a couple links to ghee recipes:

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Ghee can be used in place of butter, and doesn’t leave a sugary coating to pans, or your skin. Use it like coconut or olive oil on your scalp and skin for better health! Ghee has a higher smoke point than butter, 450 degrees! Per tablespoon, compared to butter, ghee has less sodium, less sugar, and more of the fat soluble vitamins A, D, E, K, and Choline. Also, because of the short-chain fatty acid butyrate content, ghee can improve the quality of digestion, and bring down inflammation.

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