Premium clarified butter. Ghee made from fresh and pure hay-milk butter from alpine dairy. Lactose-free.
Our Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. ghee is HAND MADE from our The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. dairy butter at the dairy Rehmen – completely free from stigmasterol – the EU’s identifier for subsidized clarified butter.
Particularly noteworthy is the full butter flavor, which passes from the freshly prepared sweet cream butter into the ghee. Many of our satisfied customers are very surprised at what a product – made from Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. or The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. alpine Cheese 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) – brings to light in comparison to industrially mass manufactured bulk goods.
All dishes stay juicy and taste excellent due to the special taste of clarified butter. Just try it by yourself!
Completely pure without preservatives, we produce a universal milk grease for the particularly fine cuisine. It is suitable for Depending 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 ". and frying schnitzel, steaks or vegetables in the pan, where it does not splash and forms a nice brown crust.
Background information about clarified butter
Clarified butter (ghee) has similar properties as lard – apart from the much better taste. As the name implies, it is not produced from animal (pork) The 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., but from cow’s milk.
Our ghee is particularly suitable for frying (almost too bad), for searing and is also ideal for other preparation methods as an ingredient fat. For example, it can easily be used as a butter substitute for baking.
Properties of lactose-free concentrated butter fat (ghee)
Due to its low water content, ghee is much longer lasting than butter. Chilled, it will keep in the Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. for at least 3 months and frozen for much longer. Butter lard can also be heated more intensely (the smoke point is only at 205 ° C) and is therefore ideal for frying and browning (sear) meat, potatoes, etc.