ALPINE DAIRY CLARIFIED | Testing + Getting to Know | lactose-free premium clarified butter or ghee | homemade | 50 grams from Heumilch®

CLARIFIED BUTTER from the Alpine Dairy | 50 Grams for TESTING and GETTING TO KNOW | Fresh, pure + lactose-free DELUXE fat from 100% butter in a transparent jar. Also known as butterfat or ghee.

Our clarified butter, also known as ghee or butter fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info, is produced with the utmost care and dedication in our Rehmen Dairy from fresh dairy butter.

In contrast to industrial mass products, our clarified butter is completely free of additives and preservatives, especially the EU labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info agent stigmasterin, which is often found in subsidized clarified butter.

Our clarified butter (ghee or butter fat) is made from our freshly produced dairy butter in the Rehmen Dairy – completely free of stigmasterin – the EU labeling agent for subsidized clarified butter.

The special feature of our clarified butter is the rich butter aroma, which is transferred from the sweet cream full-fat dairy butter into the clarified butter.

The naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info, full-bodied taste of hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info, sourced from the lush green pastures of the Alps, gives the clarified butter an extraordinary depth and ensures an unparalleled enjoyment experience.

Many of our customers are repeatedly surprised by the marked difference between a handcrafted product made from hay milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info and industrial mass-produced goods. This qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info cannot be achieved in large-scale or standardized production.

Our clarified butter is a true all-purpose fat for the discerning kitchen. It is perfect for frying and bakingDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info (think of our Dresden Christmas Stollen), especially for dishes like schnitzels, steaks, or vegetables.

It hardly splatters in the pan and gives dishes a uniformly golden-brown crust. Thanks to its high heat resistance, the full flavor is preserved, and the dishes retain their juiciness and aroma.

Without preservatives, we create an all-purpose fat for the finest cuisine.

For anyone seeking a high-quality, unadulterated product, our clarified butter is the ideal solution.

It combines traditional craftsmanship, the best alpine milk, and pure, natural flavor in a unique product that is far removed from cheap, industrial mass production. Try it and see for yourself!