Butter, ghee, and what we mean by 'better'

We make both butter and ghee. People ask which is better. The honest answer: it depends what you're cooking.

Butter wins for

Anything where you want the flavor of milk fat. Toast. Baking. Finishing a steak. Butter is more luxurious on the palate, with the cultured tang that defines our brand.

Ghee wins for

High-heat cooking. Ghee's smoke point is 485°F — almost a hundred degrees higher than butter. And the milk solids have been removed, so it's lactose-free and shelf-stable at room temperature.