Ghee is clarified butter. The ghee is made from organic Dutch butter from grass-fed cows and prepared according to the traditional Indian method. The moisture, lactose and milk proteins are separated from the butterfat. In Indian Ayurveda, ghee has been the fat for cooking for thousands of years. It also retains its nutritional value at high temperatures (combustion temperature 250°C) and can therefore be used for baking, roasting and frying.