Some people like to eat frosting out of the jar. I was never one of them. On the other hand, unsweetened decadence calls my name. Nut butters. Coconut manna. Homemade mayonnaise. BUTTER. Now, Tin Star Foods has given me yet another jar to dip into like so much frosting: cutured ghee. It's buttery and more. A slather on a radish will raise your eyebrows. Dip the spoon in whether the destination is mouth or dish. It's all good. ~
For the true, true stories behind this incredible foodstuff, read on.
Golden is the pleasant word used for a lot of wonderful things, from brown toasty foods to tans to our mellow leisurely years to sunshine itself. It's no wonder that butter is golden, too. When the cows are Irish with bellies full of grass, it makes for some great milk. Take that milk's cream, add some culture (comprised of healthy bacteria rather than societal refinement), then churn it into the most fragrant and deep yellow essence possible. That is cultured ghee. This is a very special Cultured Ghee by Tin Star Foods.
It tastes a little different than other ghees out on the market, and that's because it's completely grass fed, 100%, start to finish.
Cultured Ghee in general is the most traditional form of Ghee on the market. This is how our ancestors in India were making the butter thousands of years ago. Cultured butter comes from cream been infused with cultures for about a day before being churned into butter. This was necessary to break down the proteins and casein in the milk to ensure a more shelf stable product that would with stand high temperatures without going rancid. The result is a mild and delicate butter that is made from pure cream and no salt. Because of the nature of this butter, the ghee that is derived from it is sweeter and lighter tasting in nature. This ghee is perfect for cooking and adding fat without a heavy “butter” flavor. It also has a smoother texture than non cultured Ghee.
Now, let's answer the basic questions, with a little guidance by Tin Star.
Ghee and the four "W"s:
Who: Ghee has been used in kitchens all throughout India for thousands of years. More importantly its heavy usage was due to the laundry list of health benefits. While the cooks in the kitchen were (and are) putting it in every dish possible, the Ayurvedic Doctors relied on its healing properties to treat patients.
Fast forward to current days, it seems like everyone is asking where you can get some. The Paleo community depends on it as one of the top 3 fat sources in their diets right next to Coconut Oil and Tallow. If you haven’t heard about Ghee yet, you will. It’s just a matter of time.
What: Technically speaking it's Lactose Free and Casein Free Clarified Butter. Butter that has been boiled at a certain heat point so that all of the milk solids are removed from the butter. “What’s in the milk solids” you ask? That’s where all the lactose and casein sit so when we burn it off, it collects and drops to the bottom of the pan. Remove those solids and you've got pure gold: AIP-friendly gold.
Where: Tin Star's cream is coming from Ireland. It is the only country with ghee from cows that are almost exclusively grassfed during spring, summer and fall cycles. The butter has not been treated with Growth Hormone, Antibiotics or GMO grass/feed.
Why: The most important reason for a lot of folks is that it makes you feel good and it tastes good. It tastes REALLY good. It is one of those products that you can enjoy and reap a tremendous amount of health benefits.
100% golden delicious hand-made casein-free cultured ghee, toasted lightly to a brown delicious amber.
Nutrition? Yep. Tonalin CLA: Short for Conjugated Linoleic Acid, this fatty acid packs a punch, crucial in maintaining a healthy metabolism and weight management. We are often asked “how do vegetarians get their Tonalin CLA if they don’t eat meat?” Ghee. That’s how.
1:1 Omega Fatty Acid Ratio: Because this is an animal source of fat, there is no Omega 6 present in this Ghee. This is huge in making it possible to consume significant amounts of the Ghee without all the health risks associated with other oils like Corn and Vegetable Oil.
About Tin Star Foods, in their own words
"Tin Star foods is based out of Austin, TX with firmly planted roots in India. We are the home for high quality Non GMO foods. We believe that good food should be accessible and easy to find. By stripping all of the junk and fillers, we are providing you with pure, clean, nutrient dense foods. We have vowed that make this a place where our customers can feel at ease purchasing products needed to sustain a healthy lifestyle."
About their founder and "Ghee E. O.", Hima Pandya:
Hima grew up in Texas and Graduated from the University of North Texas with a background in Logistics and Supply Chain Management. She came to California for a job in Consulting and realized her calling was to be a contributor to the Primal and Real Food Movement. She started Tin Star Foods in 2014 and knew that there was a huge gap in the Primal Food Community. She set out to create a place where her customers could shop with confidence and know that the company was nothing short of honest and transparent.
Hima has been active in the crossfit community since 2009 and is a certified Yoga Instructor through Yoga Alliance.
How to use ghee
I mean, you like butter, right? Do you like to drizzle a little olive oil on a warm veggie dish just before serving? Start thinking about deliciously cultured ghee in the same way as excellent olive oil. In addition to having fabulous flavor to top off dishes, the purity of the ghee allows it to be a cooking oil as well.
When to eat it? All the time. Seriously, folks who eat about 4-5 tablespoons of it a day is a good way to stay full and away from junk food. You can start introducing it to your kids as soon as they’re on solids. It's full of healthy fats and Tonalin CLA and an awesome source of Vitamin D and other essential nutrients necessary for growing bodies.
Boy, it's easy to come up with a starter list. Here's just a few:
- On popcorn, especially after popping it in super healthy coconut oil
- Drizzle warm over any freshly cooked veggie.
- Use in whatever paleo-ified baking recipes you have amassed. The flavor is so much better than light olive oil or even coconut oil in baked goods.
- Spread on fresh radishes, sprinkle with salt
- Ghee, coffee, blender, coconut oil, nutmeg, cinnamon. With or without the pumpkin, your 'spice latte' is coming up!
- Scrambled eggs. Oh how I love melting butter on scrambled eggs still steaming.
- Sweet potatoes. Yes.
- White potatoes. Definitely.
Frequently Asked Questions!
WHY ISN’T YOUR GHEE LABELED “ORGANIC”?
We are sourcing our butter from Ireland. Due to requirements of the organic label we are not able to apply for it as the butter is sourced out of Europe.
WHAT BREED ARE THE COWS AND HOW LONG WERE THE COWS GRASSFED?
The majority of the cows are Fresian Cows. Average timelines for top of the line dairy manufacturers in America are approximately 280 days. We use Irish butter and source directly from the farm. We spent an extensive amount of time looking for butter that has not been treated with Growth Hormone, Antibiotics, or GMO grass/feed. The deep gold color is a direct result from the amount of time our girls spend on the grass. We have come a long way since starting Tin Star Foods and after working with various sources we are proud to say that our girls now are getting grassfed 100% of the year!
Depending on the time of year we get about 82-85%. Butterfat goes up as the temperature goes up. Best butterfat yields will happen between May and August.
WHO IS MAKING THE GHEE?
Human beings are. We hand make every single bottle. As a business, our people are the number one priority. We simply refuse to outsource our product to a co-packer that will use machines to process our products. Tin Star is willing to spend more money in an effort to fuel our economy and ensure an exceptional product. Hand pouring the jars provides 100% quality assurance, that means no impurities in your Ghee.
WHAT KIND OF CONSISTENCY SHOULD WE EXPECT WHEN OUR BOTTLE ARRIVES?
It all depends on the temperature around the bottle. In the refrigerator it will be hard and about 76 degrees it will be slightly melted to completely melted. It will solidify on the counter around 76 degrees fahrenheit and under. All physical states are completely acceptable and will not impact the cooking ability or flavor of the ghee. If there is any ghee sticking to the side of the jar, just take a spoon and mix well.