We agree that pasteurizing milk destroys the enzyme lactase that digests the milk sugar lactose. Because ghee has no lactose in it, this is not an issue. We boil our butter at approximately 217ºF for several hours. This is higher than most pasteurization temperatures (except for ultra-pasteurization).

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The ghee arrived to us here in Alaska today! We were able to enjoy it with our lunch – Delicious! Your shipping was timely, packaging was done with incredible care, everything came in perfect condition and the labels are very nice. Congratulations on such a nice product. We’ll be looking for ways to make the ghee more available to our fellow Alaskans.

— Scott & Stephanie Dickerson
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