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Pepe Saya’s Ghee is made from the cultured butter he makes using Country Valley milk from Picton near Sydney, filtered water and a dash of Australian salt.

Ghee is made by heating cultured butter until the milk solids separate and caramelise, giving a lovely nutty flavour and rich colour before they’re removed. It’s preferable to vegetable oils because it’s composed almost entirely of saturated fat and has a very high smoke point so it doesn’t burn easily. The stable saturated bonds mean it’s less likely to form dangerous free radicals when cooking. Ghee’s short chain of fatty acids are also metabolised very readily by the body.

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