€ 16,63
Ayurvedic GHEE – sinful good! Lactose free
Pure, fresh and 100% PURE NATURE “Butter pure fat” with the finest flavors for baking and frying in the pan – best of course in a forged pan.
Can be stored in the friudge at least 3 MONTHS.
Our premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info ghee is HAND MADE from our alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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 milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info or untreatedThe 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. » More info alpine 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 – 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 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 and frying schnitzel, steaks or vegetables in the pan, where it does not splash and forms a nice brown crust.
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) 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, 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.
Due to its low water content, ghee is much longer lasting than butter. Chilled, it will keep in the fridgeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info 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.
| Weight | 0,43 kg |
|---|---|
| Filling quantity | |
| Alpine dairy | Dairy Rehmen |
| Brand | Alpen Sepp |
| Country of origin | Austria |
| GTIN | 9120022282213 |
Gurnard from 100% pure hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info butter (from mixed hayHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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 hay milk wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info cream) – without artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info colors, without chem. Indicator (free of EU subsidies) and without preservatives!
Allergen 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 and nutritional value table – according to the LMIV (EU No. 1169/2011). 100 grams of pure hay milk clarified butter contain:
| Nutritional value | 897 kcal/3752 KJ |
| 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 | 99,5 g |
| of it saturated | 79,5 g |
| Carbohydrate | <0,1 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 0,3 g |
| Salt | 0,0 g |
| Spring water | 0,3 g |
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Angelika (verified owner) –
A real treat, really something very good. I buy again and again.
Jutta (verified owner) –
A very good ghee will order it again. Package very well packed
Josef (verified owner) –
Great the whole family is thrilled!
Gabriele Baron (verified owner) –
A very good clarified butter – perfect taste!
Kornelia Matzker (verified owner) –
No roast potatoes without this fine clarified butter. For 2 years it has been one of my permanent kitchen helpers …
Marie-Luise Schlösser (verified owner) –
This butter lard is unbeatable, gives everything an incredible taste. Will order it again!
Wilhelm Seebacher (verified owner) –
Good product. Is used again and again. Recommended.
Inge Bürkel (verified owner) –
This is the best butter lard I’ve ever used.
Christine Dirks (verified owner) –
I’m very satisfied with the butter, great for frying, gives a delicious taste. Will order it again if necessary.
Evelin Gesicki (verified owner) –
Their clarified butter is an excellent product. It has the typical butter taste, which is not the case with the commercial butter lard. I only use your clarified butter and hope that this will stay that way for a long time.