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We are cautious about single-ingredient foods that market themselves as supplements — but OSSA Ghee earns its place on the shelf by being exactly what it says it is. Grass-fed dairy fat offers a cleaner alternative to refined seed oils, with a naturally higher concentration of fat-soluble nutrients. For patients eating whole-food or lower-carbohydrate diets, having a stable, high-quality cooking fat on hand matters more than most people realise.
About this product
Organic Ghee - Grass Fed Clarified Butter
OSSA Organic Ghee is a clarified butter made from grass-fed cows' milk, slowly rendered to remove water and milk solids. What remains is a pure, stable cooking fat with a rich, nutty flavour and a high smoke point — meaning it holds up to high-heat cooking without breaking down the way many oils do. Because the milk solids are removed during clarification, ghee is naturally free from lactose and casein, making it a practical option for people who find conventional dairy difficult to digest.
It fits readily into everyday cooking: roasting vegetables, searing meat, scrambling eggs, or as a finishing fat stirred through grains or soups. It also suits those following higher-fat dietary approaches — such as low-carbohydrate or ancestral eating patterns — who want a stable, flavourful fat without seed oils or additives.
Grass-fed dairy fat is associated with a more favourable fatty acid profile compared with grain-fed sources, including a higher proportion of conjugated linoleic acid (CLA) and fat-soluble vitamins such as A, D, E, and K2. OSSA is a brand focused on nose-to-tail and traditional whole-food nutrition, and their ghee reflects that ethos: a single-ingredient product, organically certified, with nothing added. For those looking to move away from highly refined vegetable oils without sacrificing cooking performance, this is a straightforward, clean-label alternative.
What it does
Benefits
- 01
High smoke point makes it suitable for high-heat cooking
- 02
Lactose and casein removed during clarification process
- 03
Single-ingredient, organic, grass-fed fat source
- 04
Rich nutty flavour as a finishing fat or in cooking
- 05
Supports higher-fat, whole-food dietary approaches
Get the most from it
How to use
Use in place of butter or cooking oil for frying, roasting, and sautéing at any heat. It can also be used as a finishing fat — stirred into cooked dishes or spread on food before serving. No refrigeration is required; store in a cool, dry place with the lid sealed.
What's inside
Ingredients
View full ingredient list
Organic Grass-fed Ghee
Common questions
Frequently asked
Is this suitable for people who are lactose intolerant?
Ghee is clarified to remove milk solids, including lactose and casein, so most people who are lactose intolerant tolerate it well. However, if you have a diagnosed dairy allergy rather than an intolerance, speak with your doctor before using it, as trace proteins may remain.
What makes grass-fed ghee different from standard ghee?
Grass-fed dairy fat tends to have a more favourable fatty acid profile than that from grain-fed cows — including higher levels of conjugated linoleic acid (CLA) and fat-soluble vitamins such as K2 and A. The quality of the source milk influences the nutritional character of the finished fat.
Can I use this as a straight swap for butter or cooking oil?
Yes. It performs well across most cooking methods — sautéing, roasting, frying, and as a finishing fat. Its high smoke point means it is particularly well-suited to higher-heat cooking where butter would brown or burn too quickly.
Does ghee need to be refrigerated?
No. Because the water and milk solids have been removed, ghee is shelf-stable at room temperature. Store it in a cool, dry place away from direct sunlight and ensure the lid is sealed after each use.
Is this product suitable for a dairy-free diet?
Ghee originates from butter, so it is not dairy-free in a strict sense. However, because the milk solids are removed, many people following low-dairy or dairy-sensitive eating patterns include it without issue. Check with a dietitian if you are managing a specific dairy-related condition.
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