Palce Lizać Clarified Ghee Butter, Vanilla - 200 g

Aromatic ghee with a delicate hint of vanilla, cinnamon and cardamom – traditional clarified butter from the Bieszczady Mountains enriched with natural aromas. Clarified for 8-12 hours using traditional methods. Lactose, casein and gluten free.

Ideal for baking cakes, desserts and sweet breakfasts. Smoke point 260°C. The sweet, warm vanilla and spice notes give dishes a unique aroma. Polish product made from milk from cows grazing on natural pastures.

The sweet elegance of traditional ghee

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 (for soups, stewing vegetables and meat, heating), baking (instead of unhealthy margarine), and 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.

What you will love:

• Clarified milk fat 8-12h – pure, free of water, lactose and casein, a source of vitamins A, D, E and K.
• Natural vanilla aroma – a sweet, creamy note, perfect for desserts and baking.
• Cinnamon - a warm, spicy note that complements the aromatic composition.
• Cardamom - an exotic accent that adds depth of flavour.
• High smoke point of 260°C - stable during baking, does not lose its aroma.
• A Polish product from the Bieszczady Mountains - you support local farmers and craft traditions.

Intended use:

Created especially for baking cakes, muffins, cookies and desserts - the vanilla note goes perfectly with sweet dishes. Excellent for pancakes, waffles and pancakes instead of regular butter. Great for sweet breakfasts: porridge, granola, toast with honey. Can be used for baking bread and rolls for a delicate aroma. Perfect for glazes and buttercreams in cakes. Also suitable for frying and cooking if you like a slightly sweet note in your dishes.

How to use:

• For baking, use in a 1:1 ratio instead of regular butter or margarine - cakes will be moist, fluffy and aromatic.
• For pancakes and waffles: melt a tablespoon of vanilla ghee in a pan before pouring in the batter.
• For porridge: add a teaspoon to the finished porridge along with honey and fruit. For toast: spread instead of regular butter for a hint of vanilla.
• For keto desserts: the perfect fat with added flavour.
• For glaze: use as a base for buttercream in cakes.

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, natural vanilla, cinnamon and cardamom flavouring.