Made in Co. Louth by Sophie van Dijk, dollop ghee has just one ingredient: 100% Irish un-salted butter. A labour of love, it takes 24 hours to get from butter to gorgeous ghee. Butter is melted, separated or clarified then slow–cooked on a very gentle simmer. The butter is filtered to remove the milk solids leaving behind just pure fat: ghee. This liquid gold is then poured into jars which are arranged on special cooling racks to set overnight. Ghee is a shelf–stable, ambient/ unrefrigerated fat. Ghee has a shelf life of 12 months and is best stored in a cool, dark place like a cupboard even after it’s been opened.
Ghee had a toasty, nutty aroma and flavour– think freshly baked biscuits. Great butter makes great–tasting ghee and we can all agree that Irish butter is unrivalled as the best butter in the world. With a deeply buttery, almost butter-scotch–like taste, dollop ghee has been described by chefs as ‘dangerously delicious’ and, straight to the point, ‘like crack’.
Apart from its undeniably moreish flavour, people love substituting ghee for other fats when cooking thanks to its exceptionally high smoke point. Every oil has a certain temperature called a smoke point. Ghee has a smoke point of 252⁰c– in comparison, coconut oil’s smoke point is 232⁰c, extra virgin olive oil is 191⁰c, and butter is very low at 177⁰c. Once an oil has reached its smoke point, it will begin to smoke and break down– there is a belief that oil bro-ken down in this way can have a negative impact on the cells in your body.
However, this is not the only reason that ghee is considered to be a healthy fat. Ghee made from quality, grass–fed butter is packed with vitamins A, D, E, K and rich in butyric acid: a short–chain fatty acid that nourishes the cells of the intestines reducing inflammation and aiding digestion.
Ghee is a very versatile fat and makes a great addition to sweet or savoury dishes. Ghee is a great alternative to olive oil, butter or coconut oil when frying or roasting. A dollop of ghee is also delicious spread on toast or just a wee spoon stirred through a warm bowl of porridge gives your morning oats a wonderfully indulgent flavour. For some inspiration, follow us on instagram or see our recipes.
‘Grassfed’ meat & dairy products are luxury food items in other places around the globe (where cattle are fed on corn), but in Ireland our cows are almost exclusively pasture-raised in fields of nourishing green grass. Year-round rainfall provides us with one of the longest grass growing seasons on the planet. Our dairy cows thrive on this nutritious grass & produce gorgeous rich, creamy, fresh milk. This high quality milk provides the raw material for a whole host of fantastic dairy products with unrivalled taste, texture and colour- now including Dollop Irish Ghee.
Ghee is a shelf-stable, ambient product. It has a shelf life of 12 months & is best stored in a cool, dark place like a cupboard, even after it’s been opened.
Oil separation is normal if you have a pretty warm kitchen, or the ghee may appear to ‘crack’ if you store it in the fridge – it is still perfectly good to use in either case!