"Brown food tastes good", said the chef about a decade ago on her cooking show. That line stuck with me the more I cooked, for it is true. When food browns there are incredibly complicated things happening to those molecules. But to our taste buds, the transformation is simply recognized as TASTY. Even butter benefits, as you'll notice when opening a jar of Tin Star cultured brown butter ghee. A caramelly aroma escapes, backed by the unmistakeable buttery smell of, well, butter. This isn't just any butter, either: it's Irish and grass-fed and oh-so-awesome. And the taste: deep toasty nutty caramel nirvana. You will want to bathe in this stuff. But that would be a waste of ghee. ~
For the true, true stories behind this incredible foodstuff, read on.
Brown butter to 'regular' butter is like toast to bread. They are kind of the same animal, but completely different stripes. Toast is like a food group in itself. Heck, there are even restaurants in the last several years who sole specialty is toast. I am not joking, but feel free to Google that. So Tin Star's 'regular' cultured ghee was already pretty amazing stuff, and then they gave us all the option of having that nutty brown butter flavor, too. All they do is cook it a little longer, gently, and then filter out all the milk solids so that the resulting ghee has that mild toasty flavor and aroma with ZERO casien. That means, AIP-friendly! How awesome is that!?
As they describe it, "Tin Star Foods grassfed brown butter is the only one in the country available as 100% lactose and casein free. A popular butter used in French Cuisine and baking, it's decadent flavor lends itself to compliment rich and hearty dishes.
Beurre Noisette literally means hazelnut butter. It takes ghee to the next level by simmering just a little longer to a deep brown perfection. With notes of hazelnut and caramel its a great addition to your morning bullet proof coffee or if you're like us, best eaten right off the spoon. Our Brown Butter, lovingly called a Caramel Kiss of Perfection, is just that. It's buttery, nutty, caramel in a bottle.
We gently allow the milk solids to toast allowing the flavor profile of this gorgeous ghee to develop. Just like our trademark Cultured Ghee, it is lab tested Lactose and Casein free. Its the perfect pair for an afternoon scone or in your buttered coffee in the morning. Our customers love to grill and and bake with it, as the deep rich flavor is unparallelled."
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 (before the brown-buttering process) 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.