Fry
Eggs, steak, veg, curries. Pan meets ghee. Everybody wins.
100% Pure clarified butter
Squeeze.
Sizzle.
Done.
All the rich, buttery goodness of ghee, without attacking a jar with a spoon.
Coming soon to a frying pan near you. Squeezy Ghee is currently in development in the UK — bottle shown is an illustration and the final specification may change.
Squeezy Ghee: no spoon, squeeze straight into the pan, 100% ghee.
High smoke point
Happy at the temperatures you actually fry and roast at.
One ingredient
Pure clarified butter. Nothing else invited.
No spoon required
Squeeze it straight into the pan. One hand. No washing up.
Meet your new cooking squeeze
Ghee. Without
the faff.
Ghee is clarified butter: butter cooked to remove the water and milk solids, leaving a rich cooking fat that’s brilliant for frying and roasting.
Traditionally it arrives in a jar or a tin. Which means finding a spoon, digging, scraping, and leaving a suspiciously buttery utensil beside the hob.
Cooking oils squeeze. Sauces squeeze. Honey squeezes. Ghee, for reasons nobody has ever satisfactorily explained, still needs excavating.
We thought the bottle could do better.
The jar method
- Find spoon.
- Dig into ghee.
- Transfer to pan.
- Put buttery spoon somewhere inconvenient.
- Wash spoon.
The squeezy method
- Squeeze.
One
ingredient
ambition
ingredient
ambition
What’s inside?
Ghee.
That’s it.
Our aim for Squeezy Ghee Original is gloriously boring: 100% pure clarified butter.
- No vegetable oil
- No fillers
- No funny business
Ghee is made from butter, so it is a milk product. Final ingredients, allergen information, storage instructions and dietary statements will be confirmed against the production specification and shown on the packaging and on this site before sale.
The technical instructions
Squeeze it
on things.
Anywhere you’d reach for butter or oil, reach for the bottle instead.
Roast
Potatoes. Definitely potatoes. Also vegetables, if we must.
Sizzle
Anything that looks insufficiently delicious.
Bake
Use wherever ghee suits the recipe. It usually does.
BBQ
Squeeze, brush, grill. Try not to look too pleased with yourself.
Brew
Bulletproof coffee, no spoon required. Squeeze, stir, smug forever.
The Squeeze Challenge — Results
It squeezes.
Above 18°.
We filled bottles, chilled them solid, and warmed them back up one degree at a time. Pure ghee squeezes beautifully from 18° upwards — and below 15° it does absolutely nothing at all.
So a 15° kitchen gets you a very handsome paperweight. Gently warming it under hot water, or twenty seconds in the microwave*, lets the ghee flow freely and it’s ready to squeeze straight into the pan.
20 seconds in a 900W microwave on full power. Take the seal off first — it is foil.
18°
Squeezes at and above
3°
Between easy and solid
20s
In the microwave, sorted
- Solid — no squeeze
- Squeezes, only just
- Easy Squeezy
- Liquid
- Assumed, not measured
All thirteen readings
| °C | What the bottle did |
|---|---|
| 25 | Squeezes easily. Stirrable |
| 24 | Squeezes easily. Stirrable |
| 23 | Squeezes easily. Stirrable |
| 22 | Squeezes easily. Stirrable |
| 21 | Squeezes easily. Stirrable |
| 20 | Squeezes easily. Stirrable |
| 19 | Squeezes easily. Still not liquid |
| 18 | Squeezes. A little thick, but easy enough |
| 17 | Very thick — like toothpaste, or icing |
| 16 | Very hard to squeeze |
| 15 | Starting to loosen, but no squeeze |
| 14 | Solid. No squeeze |
| 13 | Solid. No movement even with the cap off |
Above 25° is assumed rather than measured, and the liquid point is still a guess at around 30°. We’ll come back with the cooling curve and two commercial ghees.
A suspiciously simple idea
Why am I spooning
this out of a jar?
Squeezy Ghee began with one mildly irritated question in front of a hob. Look at everything else in the cupboard that already squeezes:
- Sauces
- Honey
- Mayonnaise
- Olive oil
- Mustard
- Ghee?
So we’re fixing that: a simple British cooking product built around pure ghee, genuinely useful packaging and no unnecessary nonsense.
Questions, questions
Frequently squeezed.
What is ghee?
Ghee is clarified butter. The water and milk solids are removed from butter, leaving a rich cooking fat that has been used for generations, particularly in South Asian cooking.
Is it really squeezable?
Yes — at 18° and above, which we measured on 5 September 2026 and published in full on the testing section. Below 15° it is a solid, and 20 seconds in the microwave sorts that out. Making a cold kitchen a non-event is the rest of the job, and we won’t sell a drop until it is done.
Why not just buy a jar?
You absolutely can. We’re betting you’ll prefer squeezing it.
Does it contain milk?
Ghee is made from butter, so it is a milk-derived product. Full allergen information will appear prominently on the packaging and on this site before anything goes on sale.
Is it vegetarian?
Pure ghee is made from butter rather than meat, but the final dietary statement will be based on the specification of the commercial product.
Does it need refrigeration?
Final storage instructions will be determined by the product specification and shelf-life assessment, and shown on the packaging.
When can I buy it?
We’re developing and testing the first version now. Join the Squeeze List and we’ll tell you the moment the first batch is ready.
Coming soon to a frying pan near you
Join the
Squeeze List.
Be first to hear when the initial bottles escape into the wild.