Avonmore launches pure Irish ghee; the first clarified butter on the Irish market

Avonmore recently released the first clarified ghee butter onto the Irish market, aimed at anyone with an interest in home-cooking – an interest which has seen a huge surge in popularity in kitchens across Ireland. Ghee, which originated in India thousands of years ago, has become a well-recognised superfood amongst health and flavour conscious foodies.

Clarified butter has become a firm favourite on the cooking scene for many reasons – largely down to how it’s made. Ghee is made by gently heating cow's-milk butter until its water content evaporates and its milk solids can be skimmed and strained away. This clarification process gives ghee a higher smoke point since the milk solids are what causes dairy butter to burn, making it ideal for cooking at high temperatures and with full flavour.

This process also means that ghee is naturally lactose-free, while the removal of water and & milk fats intensifies the flavour. Glanbia Ireland’s Head Product Development Chef, Barry Foley, shares his opinion on the superfood: Unlike with oils, cooking with ghee is extremely versatile due to its higher smoking point, it does not burn like butter or get bitter like olive oil. It adds another depth of flavour because of its rich & slightly nutty flavour. Taste and flavour, not to mention a plethora of health benefits when compared to refined cooking oils means that ghee is a kitchen essential for the modern cook.”

The new Avonmore Ghee Butter, pictured above, can be found in the main butter aisle in store, in a 227g tub.

First Published on 24 November 2020