Palce Lizać Klificets ghi sviests, Kokosrieksts - 300 g

A unique combination of traditional ghee and coconut oil – two premium fats in one product! Milk fat from the Bieszczady Mountains, clarified for 8–12 hours, is combined with natural coconut oil. Lactose-, casein- and gluten-free.

High smoke point of 260°C – ideal for frying, baking and cooking. Milder flavour than classic ghee, with a delicate hint of coconut. A natural source of vitamins A, D, E and K, plus MCT acids from coconut.

Clarified coconut ghee butter

Ghee is a traditional Indian recipe for making butter, which can be widely used in cooking.

It is suitable for frying (it does not burn), cooking (in soups, stewing vegetables and meat, reheating), baking (instead of unhealthy margarine), and on sandwiches (instead of regular butter).

Clarified ghee butter is also used in cosmetics – thanks to its amazing properties, it is used in massages, skin and hair masks, for cleansing, and as a cream.

Key information:

• 100% milk fat,
• does not contain gluten, casein or lactose – it is a good alternative for people with intolerances,
• does not burn, has a high smoke point – 260 C⁰,
• contains vitamins A, D, E and K,
• does not contain bad cholesterol,
• comes from the Bieszczady region from the milk of Polish cows,
• made using traditional methods, clarified for 8 to 12 hours (depending on the season, i.e. what the cows eat - grass or hay),
• contains no preservatives, thickeners or colourings.

Intended use:

A versatile butter for everyday cooking with a delicate coconut flavour. Ideal for frying thanks to its high smoke point – it does not burn and remains stable. Excellent for baking cakes, bread and desserts as a healthy alternative to margarine. Great for cooking Asian soups, curries, stewing vegetables and meats. Can be used instead of regular butter on sandwiches.

How to use:

• Use in the kitchen like regular butter for frying, baking and cooking. Ideal for Asian dishes and fusion cuisine thanks to its delicate coconut flavour.
• Only a small amount is needed for frying - coconut ghee does not burn.
• For baking, use in a 1:1 ratio instead of butter or margarine - cakes will be moist and aromatic.
• It goes well with Thai, Indian and Vietnamese cuisine. For sandwiches: spread a thin layer.

The consistency changes seasonally: semi-liquid in summer, solid in winter. Once opened, use within 3-6 months. The white sediment is natural.

Storage:

The butter does not need to be stored in the refrigerator; room temperature is optimal. The product is natural and seasonal, so it may have a different consistency in summer and winter - semi-liquid in summer and more solid in winter.

Note: The white sediment is the result of natural processes.

Ingredients:

Milk fat, coconut fat.