FAQ & Product Information
LEARN ABOUT GHEE
Technically speaking, Ghee is lactose-free and casein-free clarified butter. It is butter that has been cooked at a specific heat point so all milk solids (lactose and casein) drop to the bottom of the pan and are eliminated through the cooking process.
Ghee has been used in kitchens throughout India for thousands of years. More importantly, its heavy usage is due to the laundry list of health benefits. While the cooks in the kitchen were putting it in every dish possible, the Ayurvedic Doctors relied on its healing properties to treat patients. They were building entire treatment centers in India around this special product before we knew what electricity was.
Fast forward to current days, it seems that everyone is asking where you can get some! We believe it is one of the top 3 fat sources to have in your diet, right next to Coconut oil and animal fats.
It’s starting to pop up in groceries stores all over the country, and for good reason, as it is an arduous process to make ghee and takes time to learn. For people on the go, taking 2-4 hours to make this every couple weeks just isn’t a possibility.
THE DIFFERENCE BETWEEN CULTURED AND NON-CULTURED GHEE
Cultured Ghee is the most traditional form of Ghee on the market. This is how our ancestors in India were making the butter thousands of years ago. Cultured butter comes from cream that has been infused with lactic acid bacteria cultures for about a day before being churned into butter. This is necessary to break down the proteins and casein in the milk to ensure a more shelf stable product and to withstand high temperatures without going rancid. The result is a mild and delicate butter that is made from pure cream and no salt. Because of the nature of this butter, the ghee that is derived from it is sweeter and lighter tasting in nature. This ghee is perfect for cooking and adding fat without a heavy “butter” flavor. It also has a smoother texture than non-cultured Ghee.
Because the lactic acid cultures in the ghee assist in breaking down the lactose and casein, our Cultured Ghee and Cultured Brown Butter Ghee are lab tested to be 100% lactose and casein free.
Non-cultured Ghee is simply made with regular grassfed butter churned from pure cream with no added cultures. Our Organic Ghee is non-cultured, and is 99.2% casein free and 100% lactose free.
OUR GRASSFED COWS
The majority of the cows are Fresian Cows. We use Domestic, Irish and New Zealand butter and source directly from the farms. We spend an extensive amount of time looking for butter that has not been treated with Growth Hormone, Antibiotics, or GMO grass/feed.
The deep gold color of our ghee is a direct result from the amount of time our cows spend on the grass. We have come a long way since starting Tin Star Foods, and after working with various sources we are proud to say that our cows are now getting grassfed 100% of the year! In the winter months, if enough fresh grass isn't available, the cows may be supplemented with silage or haylage (grass or other green fodder compacted and stored in airtight conditions, typically in a silo, without first being dried, and used as animal feed in the winter).
Depending on the time of year we get about 82-85% butterfat yields. Butterfat goes up as the temperature goes up. Best butterfat yields will happen between May and August.
DIFFERENT CONSISTENCIES OF GHEE
It all depends on the temperature around the bottle. In the refrigerator, it will be hard. At about 76ºF and over it will be slightly melted to completely melted. Your jars may have different consistencies, but simply shake them up, or allow them to completely become liquid for ease of use. (Once heated up, the ghee will be completely liquid anyway).
The cooling temperature during production also plays a role in resulting texture. We allow our jars to cool slowly in the traditional way. Depending on if the jar was stacked closer to the outside of the cooling racks, or closer to the middle where the cooling process happens more slowly, the textures may vary. We are attached to our traditional ghee making method...so we refuse to instantly freeze, add foreign ingredients or whip our ghee as it cools in order to achieve a more creamy texture (as some other companies do!). Its not necessarily a bad thing to do, its just not the traditional way ghee is made.
All physical states are completely acceptable and will not impact the cooking ability or flavor of the ghee. If there is any ghee sticking to the side of the jar, just take a spoon and mix well.
*Remember, if you see anything that looks like "milk solids" remaining in the jar: the lactose and casein are completely eliminated through the cooking process. Any residual solids or inconsistencies in the ghee are still sure to be completely lactose and casein free.
GHEE HAND CRAFTED IN SMALL BATCHES
Tin Star Foods makes every single bottle and there is a human touch each step of the way. As a business, our people are the number one priority, and we are growing steadily without compromising our values. Tin Star Foods is willing to spend more money in an effort to fuel our economy and ensure an exceptional product, so the entire production process is here in the USA. Hand crafting the product in small batches provides 100% quality assurance, and allows us to stay close to our roots.
We use a traditional, small batch, cooking method which takes quite a bit of time. Every single bottle takes at least 3 hours to make, from putting the butter in the kettle to cooling and sealing. When the ghee is finished, we triple filter (using a unique, patented filtration process that we developed!) to make sure the milk solids are removed from the final product. It's a time intensive process, but we don’t mind. It means that you receive the highest quality product available on the market.
Our production team works hard to keep the product flowing through our doors as quickly as possible so that the butter is turned into ghee quickly once we’ve received it.
HOW TO USE TIN STAR FOODS GHEE
The most frequently asked question when we’re talking about ghee is, “It tastes great but how the heck do I use it?” You can treat it exactly like butter or coconut oil. It melts into liquid slightly above room temperature so it pours over your cooked or steamed veggies with ease.
You can also use it to cook at a ridiculously high smoke point. The smoke point for ghee (if prepared properly) is about 485 Degrees. You heard us right. Canola and Corn oil smoke at about 225 degrees. That means you can cook your meats and veggies in a pan, and then pour the left over bits on top of your dish!
Don’t over think it when it comes to ghee, it's fun to play with so be creative in the kitchen! Try it on some warm corn tortillas or over a bed of rice with light seasoning. If you’re low carb or grain free, then try it on your sweet potatoes or veggie medley. Check out the recipes we have featured by various bloggers and chefs! You might be surprised how easy and fun our ghee can be to incorporate into your diet!
Click HERE to find a list of stores that carry our product!
Common Real-Life Customer Questions and Our Answers:
Any customer guarantees on your products?
If you are unsatisfied with any of your purchases of Tin Star Foods Ghee please feel free to contact us at firstname.lastname@example.org and we will do our best to find a solution that works for you. We always want our customers to be 100% satisfied and are committed to doing our best to make sure you are 100% happy with the product and our service.
Does this contain lactose or casein?
Our Cultured Ghee and Cultured Brown Butter Ghee are certified lab tested to be lactose and casein free, with less than 2.5ppm (<0.01%), it is nearly untraceable and safe for those with dairy sensitivities and many of those with dairy allergies. However, those with severe or life-threatening milk allergies should use caution and do their own testing. If milk allergies are a concern for you, consult a physician before trailing any dairy foods.
Our Organic Ghee and other non-cultured ghees are 99.2% casein free and 100% lactose free.
I just wanted to know if your product is gluten free?
Our only ingredient is cream (butter). There is no gluten in cream (butter). Once cooked, it is a pure oil and not eligible to qualify for a Gluten Free certification. However, it is not processed in a certified gluten free facility.
Is your ghee dairy free?
Our ghee is made from grass-fed cream. Cream is a dairy product. Therefore, our product is not dairy-free. However, we pride ourselves in being able to say that our ghee is suitable for those with lactose intolerances and dairy allergies because through the cooking process, the milk solids are filtered out.
I have one question regarding allergens....Is there any contamination or contact with peanuts or any tree nuts?
Unfortunately, our ghee is not manufactured in an allergen free facility. Although our product is only a single ingredient and we take the utmost care when processing our products, we can not guarantee there is no cross contamination between batches.
What you can tell me about those farmers using biosolids fertilizer on their fields?
The claims that we make is that our products are 100% grass-fed, and we source from 100% grass-fed farms out of Ireland and New Zealand. Testing for heavy metals isn’t something that we test for independently, nor make claims on, but we will absolutely look into this possibility for the future and will most definitely adjust our claims if we find out any additional information.
What is the smoke point?
Our ghee and brown butter have up to a 485º smoke point so you are welcome to cook at VERY high temps!
GAP IN PRODUCT – MISSING OUNCES
Why is there a large air bubble in my ghee? Am I missing product?
We use a mold that measures out the exact oz to the neck line. We fill our ghee as a hot liquid at 220 degrees Fahrenheit and when the liquid cools (or solidifies) it condenses down a little bit. We fill all of our jars to a standard fluid ounce measurement, that is triple checked by our quality assurance team. This measurement is standard for all jars. Our product varies in texture from a solid to a liquid, so during transit, your jar may have sat on its side while in a liquid state. Then, it may have settled into a more solid state while up on its side or at an angle. This would result in the “air pocket” that you are describing.
I received my order today of Ghee. Unfortunately, the ghee arrived hot and water consistency, what do I do?
The hot and liquid consistency is totally normal! We ship dry and non-refrigerated. Our ghee is shelf stable for up to 12 months once opened. The ghee will be in a liquid state when it is above around 75 degrees and will stay as a solid if you keep it in your fridge. It can be heated up to 485 degrees before it is damaged! It’s one of the great things about our product! I hope this clears up any concerns. Please enjoy the ghee with confidence that you have the best ghee on the market in your hands!
Good morning. I just received my ghee I bought off of Amazon and the last time my ghee was more of a solid form and this time it's a liquid. Is that normal? Thanks in advance
Thank you for being a customer and for purchasing our products! We want to assure you that your product is safe to consume. The process of making traditional ghee (a real food product) will result in varying textures, consistencies and colors. While we strive to create a consistent product, due to the fact that there are no preservatives and the cooling temperature varies, the end result of texture can vary. We do put a disclaimer regarding this on the packaging, but I know that it may be hard to see. Depending on how quickly the butterfat cools, you may end up with a super-creamy consistency, or one that seems to have two different levels (one of a pure oil on top and a thicker butter-like consistency at the bottom). You can choose to keep the ghee on the countertop or in the refrigerator. If you keep the product in the refrigerator it will become more solid regardless of the room-temp state. You should give your ghee a good shake before using it if it is more liquid, and the texture should blend together. It all becomes one smooth liquid when heated up, regardless of its room-temperature texture.
The ghee is a complete thin liquid. My other brand of ghee is a complete solid (sitting on same shelf in my pantry). Just wanted to check with you guys that this was normal.
It is common in our brown butter and ghee to be liquid and even have different textures. The traditional (Indian) way of making the ghee requires a slow cooling process. This doesn’t give the traditional ghee a guaranteed, consistent creamy texture. You can keep it in the refrigerator and it will stay solid! I have also heard about people mixing it up really good, then sticking it in the coldest part of their fridge, then putting it back on the counter a few days later and that gives them a different consistency. All are safe and totally normal for ghee.
I’m in California and don’t refrigerate my ghee...lately I have noticed little ball like clumps...is this ok?
The ghee is shelf stable for 12 months, but traditional ghee can generally be kept safely on the counter for years and years. If there was any cross contamination (using the same utensil to dip into the jar more than once after touching another food product or surface), it may start to grow mold like any other food product. There are a few different consistencies that the ghee can take on that are ALL safe and acceptable for traditional Ghee. For instance, depending on the temperature of your house, it can either stay a solid (sort of creamy and grainy) consistency, or separate to look like more oily on top, and “chunky” on the bottom. This can be remedied by shaking vigorously and sticking in the fridge. That way, it will all cool at the same consistency. On the back of the label, it does state that consistency may vary and to simply stir and enjoy. There's no difference in actual product between what has more liquid and more solids. If you still have questions I would be happy to help. If you could send me a receipt of purchase and a photo so I know what you are talking about, I can better assist you!
SHELF LIFE & STORAGE:
Do either of your Ghee's need to be refrigerated?
Once opened, our product is shelf stable up to 12 months. So no refrigeration is necessary unless you want a solid consistency.
SOURCE OF BUTTER:
Hello! Can you tell me where your ghee comes from?! Which farm?!
We source our ghee from European and New Zealand farms where the cows are grass fed year round! Unfortunately, we don't give out the specific names of the farms we source from due to proprietary information, but hopefully this information helps!
I got a new jar and I couldn't open it. What do I do?
Sometimes during the hotter months and in the shipping process, those lids do get snapped on there SUPER tight! We use a high pressure sealer that does an excellent job at keeping the product safe since we don’t have any preservatives in our product. Just run the lid under some warm water (make sure no water gets into the jar) and it should loosen up enough to open easily!
DARK SPOTS AT BOTTOM OF JAR:
I just received my order and I see that the bottom of the jar is dark brown, almost like some of the ghee was burned and those burned bits fell to the bottom. The other jar in my order is entirely yellow, no dark brown, and I have never seen this in my past orders. Please let me know if this is normal.
Yes, the ghee is cooked very delicately to a high temperature, then using a triple filtration process, we filter out the milk solids (which are usually brown in color due to the cooking process). Because it is artisan made, this results in various textures and some extra toasty bits which will vary from jar to jar. It doesn’t change the quality of the product at all and the lactose and casein are actually eliminated through the cooking process itself. I hope this information helps! Please enjoy using both the ghee and brown butter!
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