Palce Lizać Clarified Ghee Butter, Vanilla - 200 g

Palce Lizać Vanilla Ghee is aromatic ghee made from milk from the Bieszczady Mountains, enriched with natural flavours of vanilla, cinnamon and cardamom. Traditionally clarified for 8–12 hours, gluten-free and lactose-free. Perfect for baking cakes and sweet breakfasts.

About the product

Palce Lizać Vanilla Ghee is a classic ghee made from Bieszczady milk enriched with natural flavours of vanilla, cinnamon and cardamom. Traditional clarification over 8–12 hours produces pure milk fat free from water, lactose and casein – with a sweet, warm vanilla and spice note.

A high smoke point of 260°C ensures the ghee remains stable during cooking and retains its flavours. The perfect fat for cakes, biscuits, muffins, pancakes and waffles – the vanilla note complements sweet dishes.

• Ghee made from Bieszczady milk – a Polish product from natural pastures
• Aroma of vanilla, cinnamon and cardamom – a sweet, spicy note
• Traditionally clarified for 8–12 hours – pure milk fat
• Gluten-free, lactose-free and with no added sugar – keto-friendly

Usage

Designed for baking cakes, muffins, biscuits and desserts – the vanilla note pairs perfectly with sweet dishes. Excellent for pancakes, waffles, crêpes and sweet breakfasts (porridge, granola, toast with honey).

Directions

For baking, use in a 1:1 ratio instead of regular butter or margarine – your cakes will be moist, fluffy and aromatic. For pancakes and waffles: melt a tablespoon in a frying pan before pouring in the batter. For porridge: add a teaspoon along with honey and fruit. It also works well in keto desserts and as a base for buttercreams.

Storage

No need to refrigerate – room temperature is ideal. This is a natural, seasonal product: it is semi-liquid in summer and firmer in winter. The white sediment is a result of natural processes – it does not affect the quality.

Ingredients

Milk fat, natural vanilla, cinnamon and cardamom flavouring.

Recommendations for allergy sufferers

Contains milk (trace amounts of milk proteins may remain after ghee clarification).