Tin Star Ghee is uniquely handcrafted in Los Angeles, California using 8th generation traditional methods. Let us explain why our ghee is different: First, we specialize in high-quality cultured butter products. It's all we do. Unlike most of our competition, we hire passionate ghee-slingers to handcraft every batch and never outsource this production to a co-packer. This ensures an authentic artisan product every time. Second, we cook our ghee using the traditional Indian method: using hand-filtered and hand-poured cultured butter. Cultures assist in the breakdown of proteins and sugars in the milk. This process is how we are able to independently lab-certify that our product is free of lactose and casein and why it results in a sweeter flavor and smoother texture than non-cultured ghee. Many people who are sensitive to dairy or can't tolerate "regular" ghee enjoy our cultured ghee with no problems. Third, we use rich Irish cream in our product. Cows on an American dairy farm average about 280 days per year grazing on grass. In Ireland, it's about 315 days - so you'll notice that our ghee is a deep gold color by comparison. This is simply an indication of the amount of time that our girls have been on the grass. Storage and Use: Store in a cool, dry place away from direct sunlight. This product does not require refrigeration. The smoke point of well-prepared ghee is 485°F (as compared to canola or corn oil at around 225°F) making it great for sautéing, stir frying, grilling, or baking. Please Note: Internal temperatures can reach as high as 120°F during transit. This may cause melting or slight leaking (due to the hand-sealing of our jars), but does not affect the quality or flavor of the product. As long as the outer seal is intact, product is safe for use and will re-solidify on the counter (below 76°F) or in the refrigerator.
