FAQ’s
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Ghee is pure caramelized butter oil and can be used anywhere you’d normally use butter and most oils. Many (including us) who believe in the healing powers of food, consider ghee to be medicinal.
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Ghee is made by slowly simmering butter until the moisture evaporates and the milk solids/proteins are toasted and separated.
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Ghee is most commonly known in India and Nepal. It has long been celebrated as one of the healthiest sources of edible fat, valued for supporting digestion, nourishing the skin, helping the body absorb nutrients, and promoting overall clarity and vitality. And while it’s especially beloved in South Asian cooking, the practice of clarifying butter as a method of preservation is ancient and appears in many cultures around the world that have traditionally milked animals.
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Banner Butter in Atlanta, GA.
"Who are we? We're not them. While industrial scale butters are made with unripened cream and added "natural" flavoring, Banner Butter, a small-batch butter, is made with patiently-cultured cream from hormone-free, grass-fed cows with no added flavoring. We go big, but only in taste. Everything else is small, simple and slow." - Banner Butter
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Typically if someone has a dairy intolerance, it is an intolerance to casein (a protein in milk) and lactose (the whey). Ghee contains neither. When prepared properly and traditionally (as we do) the casein and lactose are removed, therefore making ghee tolerable for most who can't eat dairy otherwise. Good News Ghee is made with cultured butter (already low in lactose) and is cooked to perfection so that it is lactose and casein free.
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No. Most commercial ghee brands make “clarified butter” in giant enclosed steam kettles and label it “ghee”. Because all of the moisture isn’t evaporated using this method it runs the risk of becoming rancid.
Clarified butter is made in the same way that ghee is made, but ghee is taken a step further. Clarified butter is what is made when the milk solids separate from the butter, leaving a clarified butter oil. It becomes ghee after the milk solids have been caramelized, giving the ghee a nutty and toasty flavor. This process also ensures that all moisture is evaporated from the oil.
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You may be familiar with a product called “high vitamin butter oil” that was popularized by the Weston A Price foundation. High Vitamin Butter Oil (HVBO) is essentially butter oil that is made from butter that comes from cows who eat green grass. This makes the butter high in Vitamins, especially K, A, D, and E. Some brands use a cold centrifuge process that extracts the oil from the butter without heat, but we find this process to create rancidity, and from our research the Vitamins are not destroyed in the heating process. This is why we sometimes call Good News Ghee “High Vitamin Butter Oil”.
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Ghee made from cultured butter from the milk of grass-fed cows is exceptionally healthy! It is loaded with vitamins A, D, E, and K. It is also rich in butyric acid helpful for supporting healthy gut microbiomes & balanced gastrointestinal system. Ghee made from organic butter sourced from pasture-raised cows is also a natural source of conjugated linolenic acid (CLA), which is indicated to slow the progression of heart disease and some types of cancer. Ghee sourced from pastured cows additionally contains Omega 3 and Omega 9 fatty acids, which most people are generally deficient in. These fatty acids have been indicated as crucial to proper hydration, literally helping our cells to retain more water. Ghee is remarkably bioavailable, long prized for increasing nutrient absorption of fat-soluble vitamins and minerals from the foods and herbs with which it is paired. Actually able to pass through the lipid membranes of our cells, the nutrients that accompany foods and herbs cooked in, paired with, or infused into ghee can penetrate deeply into our bodies. For this reason, ghee has a long history of being used as a carrier oil (menstruum) for medicinal, herbal preparations.
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Ghee has one of the highest smoke points of any oils available, at 485 degrees or more (regular butter has a smoke point of 350 degrees, while olive oil's is 370). When oil reaches its smoke point and beyond, it oxidizes and releases highly reactive compounds called free radicals are created, which are harmful to the body's cells. Some studies have shown that consuming oxidized oils increases inflammation, which may damage your DNA and can make you more vulnerable to Alzheimer's disease, diabetes, heart disease, and cancer." The high smoke point of ghee makes it an excellent oil for deep frying, sautéing, baking, and roasting.
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"Grass-fed" means that the butter we source to make our ghee is made from the milk from cows who eat grass. These cows are outside on green pastures all year long. This is important because the grass provides the cows complete nutrition.
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If ghee is sealed well and doesn't acquire moisture it will keep without refrigeration for 3 months after opening. If it's kept sealed and refrigerated it will keep for up to a year. We recommend storing in cool, dark, & dry place in the kitchen- like a pantry or shelf and always use a clean, dry utensil.
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Sometimes separation happens during shipment. If you’d like to restore it to it’s smooth consistent texture, you can scoop it into a saucepan, gently warm it on the stove, and then pour it back into the jar and place it in a cool place (the refrigerator or on a cold day outside). Once it’s re-solidified you can keep it at room temperature again.
If it’s one of our blended ghee varieties you will need to mix it back up while its a thick consistency before placing it in the fridge.
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For all unsweetened ghee:
Serving size: 1 Tbsp (13g), Amount Per Serving: Calories 120, Total Fat 14g (18% DV), Saturated Fat 9g (45% DV) Trans Fat 0g, Cholesterol 35mg (12% DV), Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Total Sugars 0g, Protein 0g. Percent Daily Values are based on a 2,000 calorie diet.
For all honey blends:
Serving size: 1 Tbsp (13g), Amount Per Serving: Calories 120, Total Fat 14g (18% DV), Saturated Fat 9g (45% DV) Trans Fat 0g, Cholesterol 35mg (12% DV), Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Total Sugars <1g, Protein 0g. Percent Daily Values are based on a 2,000 calorie diet.
9oz: 17 servings, 16oz: 34 servings, 32oz: 68 servings, 64oz: 136 servings
