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We recommend Fourth & Heart Ghee because it is exactly what it claims to be: one ingredient, properly sourced. Our doctors favour cooking fats with a clean profile and a meaningful nutritional rationale — grass-fed ghee provides butyrate and fat-soluble vitamins in a format that tolerates heat without degrading. For patients moving away from refined seed oils, it is a practical, flavourful swap that fits naturally into a whole-food kitchen.
About this product
Organic Ghee
Fourth & Heart Organic Ghee is a clarified butter made from 100% organic grass-fed milk fat. In the clarification process, water and milk solids are removed, leaving a pure, shelf-stable cooking fat with a high smoke point — well suited to sautéing, roasting, and high-heat cooking where standard butter would burn. It can also be spread directly onto bread, stirred into porridge, or used to finish cooked vegetables and grains.
Ghee is a staple in Ayurvedic cooking and has been used for centuries across South Asian and Middle Eastern cuisines. Its appeal in a modern health context comes from its composition: as a dairy fat, it contains butyrate, a short-chain fatty acid that is studied for its role in gut lining integrity, alongside fat-soluble vitamins naturally present in grass-fed butter. Because the milk solids are removed during clarification, ghee is naturally free of lactose and casein, making it an option for people who find conventional dairy difficult to tolerate.
Fourth & Heart sources from grass-fed cattle, which is relevant because the fatty acid profile of grass-fed dairy fat — including conjugated linoleic acid content — differs from that of grain-fed sources. This is a straightforward, single-ingredient product. There are no additives, fillers, or flavourings. It suits anyone cooking with whole foods who wants a stable, flavourful fat without the compromises of refined vegetable oils.
What it does
Benefits
- 01
High smoke point suits roasting, frying, and sautéing
- 02
Naturally free of lactose and casein from milk solids removal
- 03
Grass-fed source with naturally occurring fat-soluble vitamins
- 04
Single-ingredient, additive-free cooking fat
- 05
Studied for butyrate content and gut lining support
Get the most from it
How to use
Use in place of butter or cooking oil for any high-heat method — roasting, sautéing, or pan-frying. It can also be spread onto toast or stirred into warm dishes to finish. Follow the serving suggestion on the packaging for quantities.
What's inside
Ingredients
View full ingredient list
100% Organic Grass-fed Ghee
Common questions
Frequently asked
Is ghee suitable if I am lactose intolerant?
Ghee is produced by removing milk solids — the fraction that contains lactose and casein — from butter. Most people with lactose intolerance tolerate it well, though individual sensitivity varies. If you have a diagnosed dairy allergy rather than intolerance, speak to your doctor before trying it.
What is the smoke point of ghee, and why does it matter?
Ghee has a high smoke point compared to butter and many unrefined oils, which means it is less likely to oxidise and produce harmful compounds at cooking temperatures. This makes it a practical choice for roasting and high-heat sautéing where olive oil or butter would degrade.
What does 'grass-fed' mean for the nutritional profile?
Grass-fed dairy fat tends to have a different fatty acid composition to grain-fed sources, including a higher proportion of conjugated linoleic acid (CLA) and omega-3 fatty acids. The difference is meaningful but should be seen in the context of an overall balanced diet rather than as a standalone health intervention.
Does ghee need to be refrigerated?
Ghee is shelf-stable at room temperature because the water and milk solids that cause butter to spoil have been removed. Check the packaging for the manufacturer's specific storage guidance, as conditions can vary by product.
How does ghee compare to coconut oil as a cooking fat?
Both are saturated fats with high smoke points, but they differ in flavour and fatty acid composition. Ghee has a rich, buttery taste and contains butyrate and fat-soluble vitamins from its dairy origin. Coconut oil is plant-derived and dominated by medium-chain triglycerides. The better choice depends on the dish and your dietary preferences.
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