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 you are producing there at Ancient organics, is the BEST ghee, there are no comparisons! Everything from the smooth texture to the slight caramel after-taste, is just really delicious. It’s very versatile for everything and such a healthy fat! Thank you Ancient Organics for providing my family and I your best!

— Virginia Reyes
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