Made From Non-homogenized Whole Milk From Grassfed Cows

This ingredient is made from whole milk that has not undergone homogenization, meaning the fat globules remain larger. The milk comes from cows that primarily eat grass. The process typically involves heating the milk to separate the butterfat, which is then clarified to remove milk solids and water, resulting in ghee.

Ghee is used as a cooking fat because of its high smoke point and rich, buttery flavor. It is often found in Indian cuisine and is also used as a spread or in baked goods. Manufacturers use it for its flavor, cooking properties, and to provide a dairy-based fat.

Ghee is generally recognized as safe (GRAS) by the FDA for food use. It is a source of fat, including saturated fat. Regulatory bodies like EFSA have evaluated fats and oils, but specific evaluations for ghee are not widely publicized. As with any fat, moderation is advised as part of a balanced diet.