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Organic English Ghee is a 350 ml jar of clarified butter made in Somerset from organic milk of mostly Guernsey and Jersey cows grazing West Country pasture. It is slow-cooked in small batches and filtered clear of water and milk solids, leaving pure butterfat with a smoke point of 251°C. That high smoke point makes it a fit for frying, roasting and baking, where whole butter would burn. Against mass-market ghee it stands out on traceable British organic sourcing and small-batch cooking; the trade-off is a single small jar and a mild nutty flavor rather than a strong cultured one. Buyers rate it highly and call the taste rich and consistent, though some wish the jar were larger.
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Buyers rate it 5 out of 5 across 518 ratings and praise the rich buttery taste with a subtle nutty sweetness. They value the organic, grass-fed credentials and report consistent quality across repeat orders. The main complaint is that the jar is too small.
This is organic ghee made in England from the butter of two small, family-run dairies. The cows are predominantly Guernsey and Jersey, and they graze organically certified pastures in the West Country. The ghee is slow cooked in small batches in the traditional way.
The butter is simmered and filtered to remove the water and milk solids, leaving pure butterfat. It has a golden color, a subtle nutty sweetness and a soft aroma, with no distinct milky or dairy taste. It contains no fillers, bulking agents or preservatives. Lactose and casein levels are below the level of detection.
Use it in place of butter, coconut oil or cooking oils at a 1:1 ratio. It works for sautéing, roasting and baking, and as a spread on toast or flatbreads. You can also stir it into rice, soups, steamed greens, warm foods or hot drinks. It can also be used externally on skin, lips and hair.
