First, the beta-casein is removed from ghee, which means all that’s left is grass-fed clarified butterfat that contains fat-soluble vitamins—such as vitamins A, D, and K2—that many of us are deficient in. Because ghee is a healthy fat source derived from animals, it also has a high smoke point. Most conventionally used oils have low oxidation levels and can form things like free radicals when heated. Ghee has a smoke point of 485 degrees Fahrenheit, so it’s a great option to use when cooking and baking.
