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Made in Co. Louth by Sophie van Dijk, dollop ghee has just one ingredient: 100% Irish un-salted butter. A labour of love, it takes 24 hours to get from butter to gorgeous ghee. Butter is melted, separated or clarified then slow–cooked on a very gentle simmer. The butter is filtered to remove the milk solids leaving behind just pure fat: ghee. This liquid gold is then poured into jars which are arranged on special cooling racks to set overnight. Ghee is a shelf–stable, ambient/ unrefrigerated fat. Ghee has a shelf life of 12 months and is best stored in a cool, dark place like a cupboard even after it’s been opened.
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