Desi Ghee

Pure cow-milk butterfat and nothing else — the water and milk solids are removed, leaving just the golden ghee.

With the milk solids removed, ghee has a high smoke point, so it handles high heat better than butter — useful for frying, tempering and roasting.

No. Because the water and milk solids are gone, ghee keeps well at room temperature — just use a clean, dry spoon each time. It naturally turns liquid in summer and sets grainy in winter; both are normal.