Nourishment On Every Level

What is ghee?

Ghee is clarified butter—a lactose-free, shelf-stable, high-heat cooking oil with origins in ancient India. To make our ghee, we begin with butter that comes from healthy, happy Jersey cows in Western Massachusetts. We slowly simmer the butter, removing the moisture, the milk solids, and the impurities. What remains is a pure premium cooking oil: the clarified essence of butter. Our ghee has a rich, sweet, slightly nutty flavor.

What’s the difference between ghee and butter?

Ghee’s high smoke point makes it the ideal oil for high-heat cooking. Ghee can tolerate heat up to 485 degrees Fahrenheit, compared with butter and coconut oil which both burn at 350 degrees. Since all of the milk solids have been removed, ghee is lactose and casein free, making it a healthy option for those with dairy sensitivities. Finally, ghee does not have to be refrigerated. It’s shelf stable for up to six months and can last up to a year if kept in the fridge.

What are the benefits of ghee?

Ghee is the superfood of India. Since ancient times, this sacred cooking oil has been celebrated for its taste, nutritional benefits, and healing properties. According to Ayurveda, India’s 5,000-year-old medicinal science, ghee is the best oil for the human body. It stimulates digestion, aids the absorption of nutrients, and reduces inflammation, especially in the gut. Ghee lubricates joints, optimizes skin and eye health, and has an alkalizing effect on the entire body. Western medicine increasingly recognizes the many health benefits of ghee:


  • Contains full-spectrum short, medium, and long-chain fatty acids
  • Contains omega-3 and omega-9 essential fatty acids
  • Contains vitamins A, D, E and K
  • One of the highest natural sources conjugated linoleic acid (CLA)
  • Contains 9 phenolic antioxidants, as well as numerous other minerals.
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fmg_1It’s local: Our pure Jersey cow butter is sourced from local farms in Massachusetts where the cows are fed high quality grass, treated   ethically, without the use of hormones or antibiotics. Small local dairy farms are rapidly disappearing around the northeast and across the country. By supporting Full Moon Ghee, you are supporting local dairy!


fmg-2Artisanal and intentional: We make our ghee in small batches, with attention to each jar. Our process is slow and meticulous—each batch of ghee takes about 12 hours to clarify, cool, and set.



Honoring Ayurvedic tradition: We cultivate a peaceful or sattvic state of mind and chant mantras while making our ghee. Every batch is infused with intentions of tranquility, vitality, and wellbeing.


Made on the full moon: Ghee is traditionally made on the waxing or full moon because according to ancient Vedic texts in India, this is an expansive time during the lunar cycle when the essences of plants and animals are drawn upward. Remaining connected to ancient traditions while honoring the cycles of the moon is important to us, so we offer our respect to the cycles of nature by crafting our ghee on the full moon.

Is FMG made from cultured butter?
Our ghee is not cultured first because when the butter gets cooked into ghee, all the beneficial probiotics of a live culture do not withstand the high temperature. It’s an unnecessary step for ghee-making.
Is FMG certified organic?
No, our ghee is not certified organic for a few reasons. We pride ourselves in sourcing local butter from grass-fed cows to sustain our small family farms in the Northeast. Most of the small farms we work with cannot afford the added costs of getting certified organic. At Full Moon Ghee, we did a lot of research and found the process to certify is actually quite cruel to the animals and farmers because if a cow is ill and needs antibiotics, the farmers cannot give them necessary treatment if they wish to keep the animal in the herd. If the farmer chooses to save the cow’s life and treat it with antibiotics, then the cow is quarantined and can never be allowed back into the herd. It is either sold or slaughtered. Antibiotics are only used when necessary (just like for humans), however, before adding milk from a treated cow back to the bulk tank, the milk has to get tested and be 100% clear of antibiotics. Our farmers do their best to prevent illnesses by using good hygiene practices, rotational grazing, and attentive care for each animal. Lastly, the cows are never treated with hormones.







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